Zalm en ik

After filmmaker Leon Giessen was moved after eating raw salmon in a Japanese restaurant in Paris fifteen years ago, he concluded that a fish with such a delicious taste has to be special. His fascination made him decide to set of to investigate everything to do with salmon. In the poetic, hilarious and personal documentary the director takes a look in the kitchen of a Japanese restaurant, interviews scientists who are trying to reintroduce wild salmon to the river Rhine and in Ireland he asks several salmon anglers the ins and outs of their hobby.