It populates the seas and lakes, ensures full bellies and full pockets. But if we keep fishing and hunting for him like this, he might be gone soon. Is fish still relevant as a food?
A top chef who doesn’t roast salmon? Thomas Sampl looks down from a gallery into the teeming “Hobenköök”, his noble market hall with attached restaurant in the Hamburg port area. Hanseatic pleasure-seekers meet here to watch chefs at work.