salmon

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."