Slow Fish. More than a simple concept, it’s a way of life.
At Spearfishing Today, we strongly believe in contributing to the sustainability of our seas, our environment, of our planet.
For some time, we have been practicing what we preach in terms of ensuring that what we catch goes from sea to table.
While spearfishing is a sport, and there are those who spite common sense, regulations, and best practices just to get the biggest fish, when practiced right it is also the most sustainable form of fishing.
However, we want to go further with the concept and have been intrigued by the idea of Slow Fish.
From Slow Food to Slow Fish
To understand what slow fish is — or better yet where it is going as a budding movement without clear definitions — we have to look at the slow food movement.
Put simply, slow food is the exact opposite of fast food.
Rather than being mass produced, commercially sourced from the big chains, and made ready to serve using all kinds of chemicals and preservatives, slow food goes back to the basics.
Instead, slow food is about home-cooked type meals, locally sourced products purchased through fair trade, taking the time to make things right, fresh, and with the attention to detail we deserve.
In fact, the slow food movement dates back to 1986, when McDonald’s tried to open doors on the Spanish Steps in Rome.
One of the main concepts of the slow food movement involves the term eco-gastronomy.
Of course, eco refers to the environment and the respect and awareness that it deserves, particularly in terms of sustainable agricultural practices, an economy based on fair trade, and people’s access to healthy food.
Slow Fishing the Mexican Caribbean
As you can imagine, the concept of slow fish is much the same thing applied to the ocean and fishing practices.
Of course, the idea of slow fish itself has been a part of the slow food movement from the beginning. However, it’s just more recently that it is starting to take a life and identity of its own due to the need to protect the oceans and the marine life that inhabits them.
Concretely, the Slow Fish movement believes it is up to us not only as a collective but also as individuals to make an impact in terms of our relationship to current practices.
As stated on the Slow Food website:
“With fishing, just as with agriculture, Slow Food strongly believes that every individual can contribute in his or her own small way to changing the mechanisms of a globalized food system based on the intensive exploitation of resources.”
Currently, the philosophy behind Slow Fish is based on the same principles as Slow Food: Good, Clean & Fair.
Good – Fish and seafood should be fresh and of a good quality, caught in season and only those species not under a temporary ban or in any way endangered.
Clean – Both the fish itself, as well as the practices used to obtain it, should respect the health of both nature and human beings.
Fair – Fish and seafood should be at accessible prices for consumers while also ensuring fair prices for the small cooperatives and local fishermen and women.
“Eating in “slow” style and choosing good, clean and fair fish, we can all allow ourselves to enjoy the pleasures of the table and at the same time push the market towards a responsible management of seafood resources.”
Slow Fish & Spearfishing Today
We firmly adhere to the concepts and philosophy of the Slow Food movement in general and the Slow Fish movement in particular.
A newbie to spearfishing and the soon-to-be author of a Dummie's Guide to Spearfishing in Mexico, Warren is considered to be the Content Whisperer of the Mexican Caribbean. When not out on wild adventures somewhere in the Yucatan Peninsula, he can be found at some of the best local dives you have no idea exist. Content creator at Fly Playa and Fly Cozumel.
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