Photo: Spontaneous Deuce (Hannah & Shane), Beach BBQ and Harbour Pineapple 2017

Over the course of SKREI Convention project, three artistic residencies will take place in Norway, Portugal and Italy.  The artists, who work with different medium and practice are here invited to take into consideration the cultural imaginaries of Arctic Cod as well as the social memory, the knowledge built around it.  The residency is a way to collect, explore and question people’s perception of Arctic Cod, functioning as an opportunity to instigate a process of critical reflection between people.


spontaneous deuce

Inspired by the Danish film “Babette’s Feast”, the Irish artists’ duo Spontaneous Deuce plan to run a series of engaging tasting events to encourage reflections on topics surrounding the cultural heritage of Atlantic Cod in northern Norway in August and September 2019. They will serve a menu comprising of regional salted and dried cod dishes, with the wish to highlight the legacy of the place and the cultivation of societies and settlements that were established primarily because of seasonal fishing.
Their residency will culminate in a communal feast in a special place!


alessio trevisani

The Body of Salt is a performance conceived for the Rialto Fish Market in Venice – aiming at re-imagining the historic trade routes of dried and salted codfish from the North of Norway to Venice. The water, the salt, the body (considered as an animal, human and divine) and the air (contained in a huge balloon) are the four elements on which the structure of the performance is built. These elements refer to the mutation of the matter if a living being is deprived of its natural habitat; they also open the space for a symbolic ritual based on the alchemical solution between salt and water, between the ancestral purification and scarification of the body. 



The Maritime Museum of Ílhavo has chosen the Mexican artist Hector Zamora to participate in the SKREI Convention artists residencies. Hector Zamora will produce a performance/installation using the architectural elements of the Museum to explore the traditional cod drying methods, the movements and rhythms of the work of the women, the songs that animated the daily life of a hard and intense process. 
The story began on board of the codfish ships, in the seas of Newfoundland and Labrador, and it was completed ashore with the dehydration of the codfish in the wind and sun.  The process took between three and eight weeks, and it was seasonal work, mostly done by women.