Alice de Jong - Tokowijzer
Traditional fish sauce is an amber-coloured liquid extracted from the fermentation of fish with salt. This flavourful staple ingredient is abundant in many Asian kitchens and usually made from a single type of raw fish: anchovies. However, many alternative ingredients, applications and production methods exist. Sinologist and foodie Alice de Jong from Tokowijzer (the online guide for Asian food) will give a historical overview of many regional differences and varieties. Are you able to tell the difference between fish or oyster based sauce?
Tasting: Fish Sauce
Bianca Snoek - Nordic Delikatesser
Bianca lived in Sweden for years and is, apart from IKEA, the only seller of Swedish delicacies in the Netherlands. She will let us try one of the most extreme varieties of fermented fish in the world: Surströmming. Surströmming quite literally means 'sour (sur) herring (strömming),' but cannot be compared to the Dutch variety in vinegar. The production method is at least 500 years old, and a can of it belonged in the standard rations of a Swedish soldier in the 17th century.
Pieter Kaptein and Geert Dekens - Holland Diamond Fish
Ever since the 1970s it has been a personal goal of Geert Dekens to create a Dutch Vietnamese-style fish sauce. Originally, his aim was to supply the Vietnamese population of France, but nowadays his focus lies with the re-use of residual fish products. With a new partner, biotechnologist Pieter Kaptein (also from his hometown Urk), he now produces a Dutch fish sauce from European plaice, a fish abundant in the Noordzee. They are currently testing out their first batches. If all goes well their aim is to increase production after the Summer.
Jeroen van Wieren - Salsamentum, de Zoutkamer
There's a lot more to fish sauce than the Asian kitchen. Did you know for instance that it was a major ingredient in ancient European cuisine? Although it's no longer commonly used in most regions, you are still able to find this primal European fish sauce in Italy. Jeroen van Wiere, from de Zoutkamer, introduces us to a lesser known Italian variety; the Colatura di alibi di Catera. It is made solely from anchovies and fermented according to an ancient Roman recipe: Garum.
Tasting: pasta with Colatura di alibi di Catera
Meneer Wateetons is a self-confessed terrible cook. However, when it comes to fermentation experimentation, he knows exactly what to do. As well as the curator of Mediamatic's Zuursalon, he is the author of four books, including 'Over Rot,' a book dedicated to the art of fermentation.
Fermentation, decay, mould. These are all terms that sound wholly unappetising, yet form the base of many delicious foods and beverages. Think of cheese, yoghurt, wine, or beer! Join our passion for experimentation and push the boundaries with the biological possibilities of the edible with our homage to fermentation: the Zuursalon.
Zuursalon: Fermenting Fish
Friday June 17th, 20:00
Tickets: Students €5,- / Pre-sale €7,50 / Door €10,-
Mediamatic Biotoop, Dijspark 6, Amsterdam