野生三文魚沒有出路 廚師認(rèn)為:三文魚的味道很刺激
三文魚(學(xué)名Oncorhynchus)其英語詞義為“鮭科魚”三文魚分為鮭科鮭屬與鮭科鱒屬,所以準(zhǔn)確的說Salmon是鮭鱒魚。鮭科魚中的鱒屬魚有兩種:海鱒和虹鱒。
三文魚也叫撒蒙魚或薩門魚,是西餐中較常用的魚類原料之一。在不同國家的消費(fèi)市場三文魚涵蓋不同的種類,挪威三文魚主要為大西洋鮭,芬蘭三文魚主要是養(yǎng)殖的大規(guī)格紅肉虹鱒,美國的三文魚主要是阿拉斯加鮭魚。三文魚體側(cè)扁,背部隆起,齒尖銳,鱗片細(xì)小,銀灰色,產(chǎn)卵期有橙色條紋。鮭魚肉質(zhì)緊密鮮美,肉色為粉紅色并具有彈性。
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譯文如下:
彼得•曼尼菲斯是一位澳大利亞的廚師,同時也是一名供貨商,為多家飯店提供新鮮的三文魚和其他海產(chǎn)品。他認(rèn)為野生三文魚之所以沒有市場,是因?yàn)槭艿搅损B(yǎng)殖大西洋鮭魚的影響。另外,野生三文魚紅油油、重口味的肉質(zhì)也是一個挑戰(zhàn),人們還是習(xí)慣于味道溫和、白色肉質(zhì)的品種,比如鯛魚和龍占魚。
曼尼菲斯說:“野生三文魚很重口,有些人說這種三文魚是油質(zhì)魚類。這種魚富含omega-3,對人體大為有益,但味道確實(shí)很刺激。”
曼尼菲斯說,15美元就能買到一整條三文魚,重達(dá)8千克,價值突出,而廚師只要學(xué)會如何處理那股濃烈的味道就行了。
曼尼菲斯說:“我希望廚師們能學(xué)會如何烹飪帶有濃烈氣味的魚類,不要害怕處理這類魚,不要不敢把這種魚列上菜單!
“我們都在說創(chuàng)新,依我來看,烹飪這種魚就是創(chuàng)新。如果廚師們因?yàn)楹ε率晨偷闹钢更c(diǎn)點(diǎn)而退縮,不敢將這道菜列上菜單,我們就通過這個項(xiàng)目來培訓(xùn)這項(xiàng)技能,我們要教人們?nèi)绾闻腼円吧聂~,如何享用野生三文魚!
廚師原文如下:
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."
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