Some time ago, everyone`s circle of friends must have been brushed up by such a message: "3000 tons of Australian salmon flooded, fishermen $0.5/kg as bait for sale, asking China foodie to sell."
The thing is very simple. Because of its unique environment, Parry Beach Bay in Western Australia will attract up to 3000 tons of wild salmon to spawn here in April and May each year. Due to the excessive population, it has affected the growth of local wild lobsters. And locals don`t like the salmon either, so fishermen have to sell the salmon as bait for $0.5/kg `s tearful sale.
The food people are in a hurry as soon as they hear it. Is this simply a waste of heaven and earth?!
In fact, it is not the first time that Tu O waste natural objects, every time encountered with wild seafood flooding, their handling is very simple and rude.
For example, some time ago, the carp overflowed, and Tu`ao came up with a solution, spending A $15 million to inject herpesvirus (herpes verus), into the river to let carp infect each other and eventually die from the disease.
15 million Australian dollars.
Poison carp.
For example, after autumn this year, the continuous torrential rains have provided excellent conditions for crayfish breeding, leading to the flooding of crayfish in northern Kunzhou, causing serious damage to the local ecology. The solution of the local goverment is actually, Organize local people to trample on these crayfish.
Trample to death.
Also, a few years ago, Pacific oysters (Pacific Oyster) flooded the waters of New York, and in order to prevent them from affecting the breeding of local oysters, farmers came up with a way to knock them to death on the beach with a hammer.
Knock to death.
Chinese foodies are grieving, and this is a great waste!
Fortunately, Tuao finally realized the problem of food waste, after this salmon flooding, Tuao finally decided to start a "war against waste"-let the local people love the local fish!
Janet Howieson, a professor at (Curtin University) Centre for Excellence for Science, Seafood and Health University at Curtin University, also took part in the initiative. "Australia has a lot of fish around the sea," he said. "for example, there are 15 species of snapper alone, but some of them are not familiar with them. Therefore, first, dare not eat; Second, even if dare to eat, also won`t do, many people are worried, after a long time to do it is not delicious, so simply give up. "
Chef Peter Manifis agrees. "Australia has the best fishing ground in the world after New Zealand, but Australians prefer to import frozen fish from abroad, compared to local fresh fish," he said. The local fish have been wasted for nothing. "
So, the solution they`ve come up with is:
First, through publicity and education, let Australians know about Australian fish.
At present, the Western Australia Fisheries Federation is working with Curtin University to carry out a pilot project to start with dolls and let fish knowledge go into primary school classes so that children can begin to understand and understand the various kinds of fish in Australia from an early age. In particular, 12 species of low-cost, high-nutrition fish, including the disaster-prone wild salmon.
Professor Janet Howieson believes that education is very important, through education to understand, through understanding to make people fall in love with local fish.
Second, by teaching everyone how to cook fish, let wild salmon walk to the table
The reason why Australians do not like local wild salmon is that compared to cultured salmon, wild salmon smells very heavy, and cooks and ordinary people do not know how to deal with it, and it is not delicious to make it, and gradually, Wild salmon was beaten into the cold palace.
"every fish has a unique way of cooking," said chef Peter Manifis. "as long as it is handled and cooked properly, wild salmon can be cooked as well, especially if it is rich in nutrients such as Omega3."
Foodie, of Tuao, says he has found a way to make wild salmon.
"the key is to bleed the fish quickly after it is killed, and then throw away the black meat," one netizen said.
Another netizen said, "soak the fish fillet in the milk first, then cook it with garlic or bread crumbs, it will not have that heavy fishy smell, the taste is very good!"
Peter Manifis hopes that both chefs and ordinary people will not be spooked by the smell of wild salmon, and that through constant innovation, they will find ways to remove or use its odour to make delicious dishes so that wild salmon can come to the table.
The consumption of local fish is not only conducive to the local ecological environment, but also, more importantly, the large and low price of local fish, which is also a great benefit to save living expenses.
It seems that they have finally grasped the essence of my Chinese culture-as long as the method is right, nothing can`t be eaten.
Third, promote leisure fishing of wild salmon
The head of the Western Australian fishermen`s Association says wild salmon should be used best, and leisure fishing is an area that has huge potential but has not yet been developed.
Western Australia has one of the best leisure fishing grounds in the world, but the world doesn`t know it exists. So we need to promote it, attract more people here to fish, better play the value of wild salmon. "
The saying is that as a country surrounded by the sea on all sides and rich in marine products, Tuao does not cherish the great resources given by this day to make all kinds of fried salmon, steamed salmon, fried salmon, salmon sashimi, salmon fried rice, and so on, to make all kinds of fried salmon, steamed salmon, fried salmon, salmon sashimi and salmon fried rice. Salmon spaghetti and other delicacies, how can that make sense? How can it be worth these hard-bred fish, shrimps and crabs? I can`t stand it!
Don`t count on China`s foodies every time. It`s the hard truth to start with plenty of clothes and food.
