Earthfishing

April 20, 2025
Rockaway Beach, New York

Hosted by Sasha Fishman & MOLD Magazine
in collaboration with Embodied Earth

In this hands-on workshop, participants clay to wrap and cook our fish and vegetables over fire. Based on ancient cooking techniques, clay wrapping creates a custom clay pot for the contents inside. Attendees seasoned and stuffed their fish, wedged and rolled out clay with beach sand, sealed and sculpted their fish and vegetables, and cooked them in a pit fire at Rockaway beach.

The clay steams the contents inside, containing the aromas from the spices, herbs, and citrus. There are similar techniques to cook fish in salt, but the clay offered the opportunity to sculpt the container and for a fish to move on to its next phase of its life. Attendees left this workshop with an understanding of alternative cooking methods, how clay can be integrated into a cooking technique, and a sense of how to cook on an open fire. By cooking fish near their point of origin, this workshop offered insight into the ways that heat, and fire transform materials around us.

This workshop was hosted by Sasha Fishman, MOLD Magazine, Embodied Earth, & Field Meridians
Featured ceramics made by Abby Regner + Sasha Fishman
Photographs by Lily Walsh
Thanks to Other Half Brewing + Lunar for supporting this event

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stuffing fish with lemons, olives + herbs

branzinos

preparing clay for the fish wrap

hammering the cooked clay to reveal cooked fish inside

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