HOW I FELL IN LOVE WITH A FISH!

Dan Barber tells the story how he fell in love with a fish.

The cook Dan Barber tells how he fell in love with a fish farm in Southern Spain. How the locals organized the land and water landscape to the best fish product he has tasted.

He tells about a fish farm and how the fish lives in harmony with nature. Just like in Höfn in Hornafjörður.

DINNER FOUR, DAY FOUR, LOBSTER AND MANY OTHER FISHES

Bringing forward the packaged lobster and salmon. 

Friday was the last experimental day for our group in Höfn this time, and through conversation with the town leaders and activists it is sure that this is not the last time. Just the beginning of cooperation between the creative designers and the local community.

Here are a few images from  the last presentation.

EVENING EXPERIENCE NUMBER TWO

A formal long dinner table with formal service and incredibly good dinner made by designers with no help from professional cooks.

On Wednesday evening there was a new performance by a new group of design students. They developed a very formal and incredibly delicious dinner out of the fish products from the local producers. The specifics of the materials used and recipes will be posted soon. Each group is keeping the methods and data about materials and this will be available formally soon.

Activity and experiments in the kitchen done by designers

The evening became a formal experience where local culture and available food became almost like a dialogue with global trends in presentations and formalities.

Here is a small photo album from this event.

Prawns being processed for the first course.

FIRST EXPERIMENTAL DINNER FROM COD

Amazing variety coming from only Cod products. More photographs from the presentation and food preparation.

The first effort for dinner and food exploration from materials brought in at Höfn was on cod products. This was decided to try out the differences and potentials that come from limitation of material. Later we will explore further types of sea and maybe land food materials. Here are some images from the first experimental dinner.

Click here for more images.

The team that attacked the first project evening. Great effort, material and cultural understanding and cooperation. We will soon publish the materials and providers for the first dinner.

Setting up the dinner presentation.

FIRST MEETING IN HÖFN WITH THE LOCALS

Monday evening was the first entry to the town and meeting the locals plus experimenting with some of the materials from the sea.

This was a formal informative meeting so that we could get to know the conditions and the activities that are taking place in Höfn.

Here are simple images from the long evening meeting, first information and long question sessions and dissemination. The next days will be interesting to follow.

SKINNEY-THINGANES 65 YEARS OLD

The local company in Höfn: Skinney-Þinganes is one of the more powerful fish products developers in Iceland. The statement of the company is that the workers are the most important element in the company. The understanding of methods and materials and how to respond to ever changing conditions. The company operates with very many foreign external companies and they maintain that only 0,3% of the production goes to consumption in Iceland itself. The boats bring in very varied fish materials and every day the processing has to respond to the fish products that the boats bring in. Every day is a response to conditions out at sea and of course to requests from shoppers abroad. The company developes fresh fish products like herring, cod, lobster, haddock etc. This is very much fresh frosen and salted. The company maintains that its most important product is lobster that is almost completely sold abroad.

Skinney – Thinganes is an all-season company whose production cycle begins with the herring season, which lasts from September to the end of January, followed by the capelin season and the cod season. The lobster season then commences in the spring and lasts until midsummer.

The company will be 65 years old this year and is opening up an exhibition about its history the week when we will be visiting them and experimenting with the materials that come into our hands. Here is a little text about the exhibition.

The company runs the label BLUMARIS, something they call a line of packaged seafood for export and dissemination. We can see more about the food provided here.