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|作者：英语点津 文章来源：China Daily 点击数：43 更新时间：2017/5/10|
Australian wild salmon has an image problem.
Every year, breeding-age salmon make their way from as far as Bass Strait to spawn in the south-western corner of the continent.
According to WA Fisheries, the salmon stock is in good health. But as recreational fishers flock to south coast and South West beaches to catch them, the commercial industry is in decline.
Since the last cannery at Albany closed down in the 1980s, the catch has dwindled from an average of up to 3,000 tonnes a season to between 75 and 300 tonnes in the past five years.
The dominant market for the fish is as bait for the western rock lobster industry with a beach price as low as 50 cents a kilogram.
WA's Fishing Industry Council and Curtin University are now working together to try to promote salmon as a table fish.
They have been running a pilot program for upper primary school students focusing on 12 low-value, under-utilised fish species.
Janet Howieson, from Curtin's Centre of Excellence for Science Seafood and Health, said education was crucial.
"I think education is really important, Australian salmon is one of the fish we put into our schools education program," Dr Howieson said.
"I think educating the chefs, educating the children, educating the consumers, educating the retailers is very important."
One of the chefs helping the program is Peter Manifis, who is also a provider supplying fresh salmon and other seafood to restaurants.
He thinks market resistance to wild caught salmon may be because it is confused with farmed Atlantic salmon.
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.
"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.
He said at $15 for a whole fish up to 8kg, salmon was outstanding value and chefs just needed to learn how to best use its strong flavour.
"I want chefs to know how to cook fish with flavour and not be scared of them and not be scared to put them on their menus," Mr Manifis said.
"We all talk about innovation, this is innovation as far as I'm concerned. If chefs are holding back and not putting this on their menu because they're worried about what the punters will say, it's all training and that's what we've got to do, we need to teach the people how to cook it, how to eat it."
Recfishwest, which represents WA's 800,000 anglers, said the bait market was a poor use of a valuable resource.
"We absolutely support this biological resource for its highest and best use, so human consumption is an absolutely critical element," Recfishwest's chief executive Andrew Rowland said.
"Simply taking these magnificent animals out of the environment, running them through a bandsaw and stuffing them into a bait box to put into a rock lobster pot is simply not acceptable use of this important resource."
He said the tourism potential for the recreational salmon catch was largely untapped.
"This is one of the world's best sport fisheries and the world doesn't even know about it," he said.
"So these are the things we really need to get on the table and have a discussion around where that value lies."
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