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Slow Food Foundation for Biodiversity Onlus

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Slow Food Foundation for Biodiversity Onlus
 

Fish and Seafood Products



1 - The species used, whether for consumption as a fresh or processed product, must be historically common in the relevant fishing area and traditionally consumed by local people.

2 - The fishing methods employed must be traditionally used by local fisherpeople for the species in question.

 

3 - Where aquaculture is involved (in fresh water), the farmed species must be a local native species which only has distinctive physical and sensory characteristics within the geographical area in question and which requires aquaculture methods for it to be maintained and increased.

 

4 - The fishing method used must be highly selective in order to minimize bycatch.

 

5 - The fishing season must follow the development cycle of the species in question and avoid periods when fishing in the relevant area could put its survival at risk.

6 - Where aquaculture is involved, the feed used must on no account contain: animal meal not derived from fish/seafood species, plant foodstuffs containing genetically modified organisms, industrial processing waste.

 

7 - The water used for fish and seafood farming when analyzed must not contain high levels of sulfides or sulfates, phosphorus or nitrogen oxides, magnesium or iron salts, chlorides, etc. or be contaminated by pesticides or heavy metals. The water used must only be sourced from wells and/or springs that are periodically analyzed and certified free of the above substances.

 

8 - Any treatment of the water inside an aquaculture facility must only be carried out if there is a serious risk for the entire fish/seafood population and human health. This eventuality should be avoided by careful hygienic and sanitary management of the farm.

 

9 - The time between catching and processing the catch must not be greater than 12 hours, encouraging, where necessary, initial processing and preservation on the fishing vessels.

 

10 - The catch must be preserved and processed using traditional historical methods for the area. The methods should aim to protect the nutritional value and sensory quality of the initial ingredients while ensuring that the finished product meets food safety and shelf life requirements. It is not permitted to use any type of preservative, additive or colorant during processing (except for common salt, NaCl).

 


   
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