咱食的紅鰱魚攏是對較寒的所在進口入來的，是按怎台灣遮爾燒熱會有台灣鮭？確定紋班（櫻花鉤吻鮭）的身世是誠坎坷的過程。這集毋若講是按怎台灣會有紋班，主要是講這款魚按怎予人發現，一百年來伊按怎確定是台灣特有種，閣成做國寶魚。

Lán chia̍h ê âng-liân-hî lóng sī tùi khah koâⁿ ê só͘-chāi chìn-kháu ji̍p-lâi ê, sī án-chóaⁿ Tâi-oân chiah-nī sio-joa̍h ē ū Tâi-oân kūi? Khak-tēng bûn-pan (eng-hoe-kau-bún-kui) ê sin-sè sī chiâⁿ khám-khiat ê kòe-têng. Chit-chi̍p m̄-nā kóng sī án-chóaⁿ Tâi-oân ē ū bûn-pan, chú-iàu sī kóng chit-khoán hî án-chóaⁿ hō͘ lâng hoat-hiān, 100 nî lâi i án-chóaⁿ khak-tēng sī Tâi-oân te̍k-ū-chéng, koh chiâⁿ-chò kok-pó-hî.

The salmon we eat is imported from much cooler climates — so how could tropical Taiwan have a salmon of its own? Tracing the origins of the bunban — the Formosan landlocked salmon (Oncorhynchus formosanus) — has been a long and winding journey. This episode is not simply about how the bunban came to be here; it is the story of how this fish was first encountered, how it took a full 100 years to confirm it as a species unique to Taiwan, and how it came to be celebrated as the island's national treasure.

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