由行政院農委會委託，外貿協會執行的「台灣石斑魚推廣記者會」於10月25日下午1時30分在美國舊金山知名餐廳Alexander’s Steakhouse舉辦，
邀請米其林星級法國主廚Mr. Claude Le Tohic透過創意料理手法，展現臺灣石斑魚特有的鮮甜及Q彈口感。
會中農委會主委陳吉仲透過影片方分享，全球共有8種養殖石斑魚品種，台灣就佔了7種，「石斑王國」當之無愧。外貿協會董事長黃志芳則表示，台灣石斑魚皮富含膠質，被稱為「美容護膚之魚」，口味鮮美、肉質細緻Q彈，也曾入選台灣國宴料理，是營養、美味的頂級食材，盼台灣頂級石斑魚也能普及美國市場。
舊金山台北經濟文化辦事處副處長朱永昌品嚐石斑魚後表示，第一次吃到西式石斑魚料理，口感和調味都非常搭配，台灣石斑魚從頭到尾、由裡到外都能吃，希望透過這次活動，讓石斑魚成為美國人桌上的佳餚。舊金山台灣貿易中心主任鄒長青則指出，外貿協會協助農委會不定期舉行食品的相關活動，促請美國買家向臺灣採購食品，此次活動，是希望將臺灣美味石斑魚推廣至全美，未來也將持續與超市合作辦理臺灣食品節，推廣臺灣特色食品。
多年來率領團隊多次摘星的Claude Le Tohic，現為舊金山ONE65餐廳主廚，曾至台灣舉辦客座饗宴活動的他，對台灣食材相當瞭解。他表示，台灣石斑魚從頭到尾、由裡到外都能料理，魚皮Q彈、魚肉鮮甜，無腥味，且少刺多肉很適合西式料理。因此他特別示範三道創意石斑魚料理，石斑魚佐朝鮮薊白酒醬、香煎黑椒石斑魚配嫩菠菜與椰汁咖哩石斑魚，展現石斑魚適合各類烹調方式的特性。
為進一步將台灣農漁產品拓銷海外市場，活動邀請40位美國食品進口商、通路商、團購批發業者及餐廳業者到場品嚐石斑魚特色料理。渠等品嚐西式料理的石斑魚後印象深刻，紛紛表示，石斑魚肉質細緻、容易烹煮，適合各類料理，具商品魅力，應能成功打入美國主流市場。台灣養殖石斑魚產業從1970年代開始，2003年前台灣養殖石斑魚產業為全球第一，有石斑魚王國之稱。
Michelin star chef demonstrates techniques and recipes using Taiwanese grouper
In order to introduce the most delicious fish Taiwan grouper to the US market, Taiwan Trade Center, San Francisco hosted a press conference and a mixer at Alexander’s Steakhouse in Cupertino on Oct, 25th 2022. This event was initiated by the Council of Agriculture, Executive Yuan of Taiwan and cooperated with Michelin star chef Claude Le Tohic. By using Taiwan grouper, the chef demonstrated various techniques and recipes in fusion cooking. About 40 journalists, seafood importers, dealers, group buying wholesalers and restaurant professionals are invited to sample tasting of Taiwanese grouper in a fine-dining setting.
Minister Chi-chung Chen of the Council of Agriculture shared through video that there are eight species of farmed grouper in the world, and Taiwan accounts for seven of these species. “The grouper farming industry in Taiwan is very well-known in the world. Overcoming many challenges, Taiwanese groupers are cultivated in open seas to ensure perfect taste without any chemical additives.” James Huang, Chairman of Taiwan External Trade Development Council, an expert of fish introducing via the film the benefits from Taiwan grouper which was also selected as one of the dishes in state banquets.
John Chu, deputy director of the Taipei Economic and Cultural Office in San Francisco, tried Taiwanese grouper in Western-style dishes at the event. “The taste and seasoning are perfectly matched. Taiwanese grouper can be eaten from head to tail. We are excited that Taiwanese grouper is heading to the US market.” Joan Tsou, director of the Taiwan Trade Center in San Francisco also mentioned, “Taiwanese Grouper is available in both online and in-store markets, as well as many restaurants across the U.S. now. We hope to share the best dish to all American families.”
Chef Claude Le Tohic presented Grouper in Artichoke Barigoule Sauce, Grouper with Black Pepper Sauce and Baby Spinach, and Grouper with Curry Sauce on the event. Le Tohic is currently the head chef and Partner at ONE65, a six-story multi-concept culinary destination in San Francisco. Throughout his career, he has led his team to win many Michelin stars, and has also held guest banquets in Taiwan. “Mixing and matching ingredients has become the definitive American way of cooking,” said Le Tohic, “it suits the country’s unique mix of ethnicities.”
Taiwanese grouper is tender, delicious and has relatively high moisture. It is not widely known that Taiwan is a major exporter of grouper in the past. In fact, fish farmers in Taiwan have been raising grouper for decades, and Taiwan has gained a reputation as the “grouper kingdom”.
