三文鱼（学名Oncorhynchus）其英语词义为“鲑科鱼”三文鱼分为鲑科鲑属与鲑科鳟属，所以准确的说Salmon是鲑鳟鱼。鲑科鱼中的鳟属鱼有两种：海鳟和虹鳟。

三文鱼也叫撒蒙鱼或萨门鱼，是西餐中较常用的鱼类原料之一。在不同国家的消费市场三文鱼涵盖不同的种类，挪威三文鱼主要为大西洋鲑，芬兰三文鱼主要是养殖的大规格红肉虹鳟，美国的三文鱼主要是阿拉斯加鲑鱼。三文鱼体侧扁，背部隆起，齿尖锐，鳞片细小，银灰色，产卵期有橙色条纹。鲑鱼肉质紧密鲜美，肉色为粉红色并具有弹性。

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译文如下：

彼得•曼尼菲斯是一位澳大利亚的厨师，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。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。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。

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。”

曼尼菲斯说，15美元就能买到一整条三文鱼，重达8千克，价值突出，而厨师只要学会如何处理那股浓烈的味道就行了。

曼尼菲斯说：“我希望厨师们能学会如何烹饪带有浓烈气味的鱼类，不要害怕处理这类鱼，不要不敢把这种鱼列上菜单。”

“我们都在说创新，依我来看，烹饪这种鱼就是创新。如果厨师们因为害怕食客的指指点点而退缩，不敢将这道菜列上菜单，我们就通过这个项目来培训这项技能，我们要教人们如何烹饪野生三文鱼，如何享用野生三文鱼。”

厨师原文如下：

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."