"I think educating the chefs, educating the children, educating the consumers, educating the retailers is very important."
“我认为向厨师、孩子、消费者、零售商都普及这些知识是很重要的。”
厨师:野生三文鱼的重口味是挑战
One of the chefs helping the program is Peter Manifis, who is also a provider supplying fresh salmon and other seafood to restaurants.
彼得•曼尼菲斯是项目中的一位厨师,同时也是一名供货商,为多家饭店提供新鲜的三文鱼和其他海产品。
He thinks market resistance to wild caught salmon may be because it is confused with farmed Atlantic salmon.
他认为野生三文鱼之所以没有市场,是因为受到了养殖大西洋鲑鱼的影响。
Its red, oil-rich flesh and strong flavour is also a challenge in a market used to mild, white-fleshed species such as snapper and red emperor.
另外,野生三文鱼红油油、重口味的肉质也是一个挑战,人们还是习惯于味道温和、白色肉质的品种,比如鲷鱼和龙占鱼。
"It's got flavour, some people could say definitely it's an oily fish. There's a lot of omega 3s in it, there's a lot of positives, but it's quite strong," Mr Manifis said.
曼尼菲斯说:“野生三文鱼很重口,有些人说这种三文鱼是油质鱼类。这种鱼富含omega-3,对人体大为有益,但味道确实很刺激。”
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