What is the definition of salmon? Most would answer that it’s the orange-pink colour of the flesh of the salmon fish. But London-based artist duo Cooking Sections (Daniel Fernández Pascual and Alon Schwabe) want to expose the distance between our perception of ‘salmon’ and the realities of industrialised salmon farming.

Their installation at Tate Britain Salmon: A Red Herring reveals how the colour of free-swimming wild salmon is absent from the flesh of their much more populous farmed cousins – and is replicated through the use of petrochemical-derived dyes in the feed.

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