Exhibition: Cooking Sections Salmon: A Red Herring

This exhibition runs from Fri, 27th Nov 2020 to Sun, 28th Feb 2021. See all dates

This event runs over several days/weeks. Dates include:

27th Nov 2020  
(10am - 6pm)  <– Today
28th Nov 2020  
(10am - 6pm)
29th Nov 2020  
(10am - 6pm)
30th Nov 2020  
(10am - 6pm)
1st Dec 2020  
(10am - 6pm)
2nd Dec 2020  
(10am - 6pm)
3rd Dec 2020  
(10am - 6pm)

This exhibition has not opened yet. Will open on Fri, 27th Nov 2020

Coronavirus: Events may be cancelled and venues closed at short notice, you are advised to check on their websites before making a trip.

Cost: Free of Charge

A pioneering project that explores the deceptive reality of salmon, as a colour and a fish

Salmon is usually thought of as salmon pink. Today the fish should be grey, but chemical substances and food colourants make them the desired colour. Salmon is just one of many colour oddities resulting from the metabolisation of manmade substances in bodies.

As Cooking Sections describe it, salmon is ‘the colour of a wild fish which is neither wild, nor fish, nor even salmon’.

Through a site-specific installation and institutional interventions, Salmon: A Red Herring continues the long term project, Climavore, to critically reflect on the impact of salmon farms on the marine environment.

Cooking Sections are Daniel Fernández Pascual and Alon Schwabe: a duo of spatial practitioners based in London who use installation, performance, mapping and video, to explore the systems that organise the world through food.

Contact and Booking Details

More information at this website.

Reserve tickets at this website


Tate Britain,

Millbank, London,

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