Remember the Danish oyster solicitation in the Northern Hemisphere? Now that the Southern Hemisphere is flooded with Australian salmon, don't say you're ready to go!
The aftermath of the Danish oysters in the northern hemisphere and the flood of Australian salmon in the southern hemisphere? Recently, an article titled "Australian salmon flooded with no one to eat, fishermen sell cheaply as lobster bait, where did Chinese foodies go" went viral on the Internet. According to Australian media reports, there is a place called Perry Beach. Every year in April and May, that is, in the autumn of Australia, it can attract up to 3,000 tons of "Australia's wild salmon" to rest and spawn. Without even having to do anything, the sea will send a large number of salmon to the beach. However, this has troubled the local fishermen. Because the locals don't cook this fish, and they don't like to eat this "wild salmon". Due to the large number of lobsters, fishermen can only sell salmon for lobster bait at a price of 50 australian cents (about 2.5 yuan) per kilogram.
Thinking of the fatness of salmon, the "foodies" in the circle of friends are rubbing their fists, considering using their stomachs to help Australian fishermen solve their urgent needs. Don't get too excited too soon, though. These so-called salmon may not be what we usually think of as salmon at all.
The food expert "@ Salzburg's Fish" published a popular science article pointing out that the "Australian salmon" in the online article is not salmon, but a kind of perch. "Australian salmon" is not a salmon in the Chinese context at all. Except for the fact that the English common name contains the word "salmon", it has nothing to do with what we usually call salmon. Scientific squirrel club members, Weibo signed from the media person "@ skinny camel" also released a few days ago weibo said that the salmon we are talking about is salmonid, and the Australian salmon is actually a common name for several fish of the order Perch perch (Arripis). Because the fish smells pungent and rough, it has little commercial value.
"@Salzburg's Fish" explains that the "Australian salmon family" generally lives in the waters around Australia and New Zealand. Because they resemble salmon and herring, early European settlers, nostalgic and lazy, named them "Australian salmon", but they had nothing to do with salmon in the northern hemisphere. The fish species under the genus Australian perch can usually be subdivided into four species, and according to the "Australian wild salmon" mentioned in the net text, it should be one of the Western Australian salmon, Chinese common name is generally called "trout perch" or "trout perch". The fish can grow to nearly a meter in length, has a graceful and full streamlined figure, yellow pectoral fins and strong forked tail fins, and looks very similar to the amberjack.
The trout is roughly this way, don't get confused with salmon. The image comes from the Internet
Cui Wei, founder of the animal lovers organization "Animal World", told the Liberation Daily Shangguan News reporter that salmon is a trade name, not the scientific name of a fish or a class. Originally, the salmon imported to China were Atlantic salmon, and people called this muscled orange-red fish with obvious white fat stripes as salmon, and gradually spread. In fact, the foreign word "salmon" is transliterated as "salmon" in the strong Cantonese dialect, and is more used in the gastronomic world than in academia.
In addition, the online article also said that the wrong place: who said that Australians do not eat this fish? "@Salzburg's Fish" said that Australian foodies have long found a way, in addition to making trout Australian perch into canned, they will also choose a smoked method to cover up the smell of fish. Marinated with sugar, salt and spices masks the fishy smell of the fish itself, and the burning smell of wood gives the trout perch a thicker taste. Because the meat is relatively rough, people often chop the fish into fish cakes or ingredients for salads, and the seemingly uncarvable trout perch has finally become a delicacy. Of course, making low-value fish into feed to meet aquaculture's need for animal protein is a good way to do so, and it is worth as much as being eaten by humans.
Some netizen comments:
@Wade come to Japan long: popular science: When Australians called this salmon-like fish Australian salmon, but the fish meat is white or pink, this fish must be bloody immediately when it is caught, otherwise when the blood coagulates, this fish will be fishy and inedible, how can Tu'ao send delicious white! Suddenly I felt that the red scarf on my chest was more vivid!
@ A grass farmer Chen Jie: The worms aroused by the Danish oysters have not yet been swallowed, and a large wave of Australian salmon has come again.
@ Black Circles Love To Eat Meat: Chinese foodies will come immediately after solving the oysters, and hold on.