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The Pescatorium

Part 2 Project 2008
Frances Mcgeown
 Liverpool John Moores University Liverpool | UK
The Pescatorium – a theatre of the marketplace unveils and celebrates the process of a fishery.
The concept of a ‘pescatorium’ dates back to ancient Rome, it was a term used to describe the fish quarter of a marketplace.
The scheme is a recreation of the traditional fish market, whilst embracing algaculture and nutrient re-processing – a place that fuses tradition and technology. Weaved throughout is a new public experience, which unveils these activities to the onlooker: landing and trading are dramatised, preparation becomes a performance, and ultimately consumption becomes a deeper, more engaging experience. Compositionally, the building has formed progressively and organically: from an initial analysis of the functional requirements of a working industrial building, to the movement of both the fish and algae, and a transposed public route. This grain of movement has been used as a device to set out the building, and create a three dimensional grid of intersecting vectors. The key components - the smoking chambers and growing tanks, cluster around and between the main movement lines.
Within the tanks, the fish stock produce nutrient rich water, which is harvested and combines with co2 from the smoke stacks, to produce accelerated algal growth – a superfood of the future.
The process moves to the filleting area. Wholesalers collectively gut and fillet the fish along large filleting tables. Onlookers are able to observe the skill of filleting from the viewing gantry above.
After filleting, fish are placed in the smoking chamber, they are hung on racks to dry - louvred panels allow airflow to pass through the shaft. The fish are then smoked.
Stalls located along the public walkway, act as eateries and trading units. Clad in semi-translucent panels, the visitor is able to sit, and observe the animated activities taking place around them.
The restaurants are located at the end of the ‘journey’. Visitors have a choice of two restaurants - fish or algae, for their route has unveiled both commodities, and the entire process has been physically experienced - from living organism to preparation, preservation and ultimately consumption.

Frances Mcgeown

The intricate three-dimensional matrix that underpins the Pescatorium provides a notional and physical framework for the design.

The deliberate and exaggerated fluidity of the ramps weave their way into the key spaces to articulate a multi-levelled theatrical spectacle for the delivery, storage, preparation and ultimately savouring of fish & seafood.

The typology of the traditional fish market is taken beyond programmatically and environmentally to include the storage of live fish, the witnessing of the filleting, the smoking chambers and propagation of spirulina as interrelated resources and events for the visitors thus creating a live forum for an all embracing experience.
2008
Altcar Masterplan. The form was derived from the 'scar' like strips created from the sites previous use as a rifle range. These 'scars' have been re-interpreted as 'vectors' which define the keys routes within the masterplan.
Altcar waterside district. The concept for this district was to intensify the areas relation to water with the development of a new fish processing and farming facility.
Building concepts. The scheme explores the re-creation of a traditional fish market, while also incorporating the utilisation of algaeculture and sustainable nutrient re-processing – a place of fused tradition and technology.
Plan +4.0m. Compositionally, the building has formed progressively and organically: from an initial analysis of the functional requirements of a working industrial building formed out of the movement of both the fish and algae.
Plans -3.6m & +0.0m. Key components for the fishery, namely the smoking chamber and growing tanks are arranged between the main movement lines - the gantries and the public route.
The buildings section is dramatised through the functional elements which intersect the main market space.
Component organisation.
Scheme overview. The fish stocks are collected from the pens/boats and are transported along the gantries, either directly into the grading hall for auctioning, or onto the upper gantries to be transferred into cleansing tanks.
The Tanks > Fish produce nutrient rich water, which leads to the growth of algae, the concept for this element is, pumps extract nutrient rich water from the lower cleansing tank, it is combined with co2 and pumped into a bioreactor, which produces algae.
The filleting table and smokers act as key elements within the building, the public can observe the skill of filleting from the viewing gantry above. Observation slots are located around the smoker, visitors are able to capture views into the shaft.
The facilities required to fillet the fish has been interpreted as a systematic process. The table is based upon a medieval banqueting table, with a number of people collectively working around this one element.
The restaurants are the main public place for interaction, and reflection, located at the end of the ‘journey’ through the marketplace and processing facility. A light weight skeletal frame wraps around the floor slab to create a delicate structure.
Stalls are located along the main public walkway. They act as eatery and trading units. Clad in semi-translucent recycled polycarbonate panels, the visitor is able to sit at the bar, and observe the animated activities taking place within the main space.
Scheme concept model.
Scheme concept model.
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