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文章數：13 |
 NINI 尼尼台中店家庭過節聚會適合嗎？》公益路食旅特輯｜10家餐廳一次告訴你 |
| 心情隨筆｜其他 2026/05/19 12:03:42 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
身為一個熱愛美食、喜歡在城市裡挖掘驚喜的人，臺中公益路一直是我最常出沒的地方之一。這條路可說是「臺中人的美食戰場」，從精緻西餐到創意火鍋，從日式丼飯到義式早午餐，每走幾步，就會有完全不同的特色料理餐廳。 這次我特別花了一整個月，實際造訪了公益路上十間口碑不錯的餐廳。有的是網友熱推的打卡名店，也有隱藏在巷弄裡的小驚喜。我以環境氛圍、口味表現、價格CP值與再訪意願為基準，整理出這篇實測評比。希望能幫正在猶豫去哪裡吃飯的你，找到那一間「吃完會想再來」的餐廳。 評比標準與整理方向
這次我走訪的10家餐廳橫跨不同料理類型，從高質感牛排館到巷弄系早午餐，每一間都有自己獨特的風格。為了讓整體比較更客觀，我依照以下四大面向進行評比，並搭配實際用餐體驗來打分。
整體而言，我希望這份評比不只是「哪家好吃」，而是幫你在不同情境下（約會、家庭聚餐、朋友小聚、商業午餐）都能快速找到合適的選擇。畢竟，美食不只是味覺的滿足，更是一段段與朋友共享的生活記憶。 10間臺中公益路餐廳評比懶人包公益路向來是臺中人聚餐的首選地段，從火鍋、燒肉到中式料理與早午餐，每走幾步就有驚喜。以下是我實際造訪過的10間代表性餐廳清單，橫跨平價、創意、高級各路風格。
一頭牛日式燒肉｜炭香濃郁的和牛饗宴，約會聚餐首選
走在公益路上，很難不被 一頭牛日式燒肉 的木質外觀吸引。低調卻不失質感的門面，搭配昏黃燈光與暖色調的內裝，讓人一進門就感受到濃濃的日式職人氛圍。店內空間不大，但桌距規劃得宜，每桌皆設有獨立排煙設備，烤肉時完全不怕滿身油煙味。 餐點特色
一頭牛的靈魂，絕對是他們招牌的「三國和牛拼盤」。 用餐體驗整體節奏掌握得非常好。店員會在你剛想烤下一片肉時貼心遞上夾子、幫忙換烤網，讓人完全不用分心。整場用餐過程就像一場表演，從視覺、嗅覺到味覺都被滿足。 綜合評分
地址：408臺中市南屯區公益路二段162號電話：04-23206800 小結語一頭牛日式燒肉不僅是「吃肉的地方」，更像是一場五感盛宴。從進門那一刻到最後一道甜點，都能感受到他們對細節的用心。 TANG Zhan 湯棧｜文青系火鍋代表，麻香湯底與視覺美感並重
在公益路這條美食戰線上，TANG Zhan 湯棧 是讓人一眼就會想走進去的那一種。 餐點特色
湯棧最有名的當然是它的「麻香鍋」。 用餐體驗整體氛圍比一般火鍋店更有質感。 綜合評分
地址：408臺中市南屯區公益路二段248號電話：04-22580617 官網：https://www.facebook.com/TangZhan.tw/ 小結語TANG Zhan 湯棧 把傳統火鍋做出新的樣貌保留臺式鍋物的溫度，又結合現代風格與細節服務，讓吃鍋這件事變得更有品味。 如果你想找一間兼具「好吃、好拍、好放鬆」的火鍋店，湯棧會是公益路上最有風格的選擇之一。 NINI 尼尼臺中店｜明亮寬敞的義式早午餐天堂
如果說前兩間是肉食愛好者的天堂，那 NINI 尼尼臺中店 絕對是想放鬆、聊聊天的好地方。餐廳外觀以白色系與大片玻璃窗為主，陽光灑進室內，讓人一踏入就有種度假般的輕盈感。假日早午餐時段特別熱鬧，建議提早訂位。 餐點特色
NINI 的菜單融合義式與臺灣人口味，選擇多樣且份量十足。主打的 松露燉飯 濃郁卻不膩口，米芯保留微Q口感；而 香蒜海鮮義大利麵 則以新鮮白蝦、花枝與淡菜搭配微辣蒜香，口感層次豐富。 用餐體驗店內氣氛輕鬆不拘謹，無論是一個人帶電腦工作、或朋友聚餐，都能找到舒服角落。餐點上桌速度穩定，服務人員態度親切、補水與收盤都非常主動。整體節奏讓人覺得「時間變慢了」，很適合想遠離忙碌日常的人。 綜合評分
地址：40861臺中市南屯區公益路二段18號電話：04-23288498 小結語NINI 尼尼臺中店是一間能讓人放下手機、慢慢吃飯的餐廳。餐點不追求浮誇，而是以「剛剛好」的份量與風味，陪伴每個平凡午後。如果你在找一間能邊吃邊聊天、拍照也漂亮的早午餐店，NINI 會是你在公益路上最不費力的幸福選擇。 加分100%浜中特選昆布鍋物｜平價卻用心的湯頭系火鍋，家庭聚餐好選擇
在公益路這條高質感餐廳林立的戰場上，加分100%浜中特選昆布鍋物 走的是截然不同的路線。它沒有浮誇的裝潢、也沒有高價位的套餐，但靠著實在的湯頭與親切的服務，默默吸引許多回頭客。每到用餐時間，總能看到家庭或情侶三兩成群地圍著鍋邊聊天。 餐點特色
主打 北海道浜中昆布湯底，湯頭清澈卻不單薄，越煮越能喝出海藻與柴魚的自然香氣。 用餐體驗整體氛圍偏家庭取向，桌距寬敞、座位舒適，帶小孩來也不覺擁擠。店員態度親切，補湯、收盤都很勤快，給人一種「被照顧著」的安心感。 綜合評分
地址：403臺中市西區公益路288號電話：0910855180 小結語加分100%浜中特選昆布鍋物是一間「不浮誇、但會讓人想再訪」的火鍋店。它不追求豪華擺盤，而是用最簡單的湯頭與新鮮食材，傳遞出家常卻不平凡的溫度。 印月餐廳｜中式料理的藝術演繹，宴客與家庭聚會首選
說到臺中公益路的中式料理代表，印月餐廳 絕對是榜上有名。這間開業多年的餐廳以「中菜西吃」的概念聞名，把傳統中式料理以現代手法重新詮釋。從建築外觀到餐具擺設，每個細節都散發著低調的典雅氣息。 餐點特色
印月最令人印象深刻的是他們將傳統中菜融入創意手法。 用餐體驗服務方面完全對得起餐廳的高級定位。從入座、點餐到上菜節奏，都拿捏得恰如其分。每道菜都會有服務人員細心介紹食材與吃法，讓人感受到「被款待」的尊榮感。 綜合評分
地址：408臺中市南屯區公益路二段818號電話：0422511155 小結語印月餐廳是一間「不只吃飯，更像品味生活」的地方。 KoDō 和牛燒肉｜極致職人精神，專為儀式感與頂級味覺而生
若要形容 KoDō 和牛燒肉 的用餐體驗，一句話足以總結——「像在欣賞一場關於肉的表演」。 餐點特色
這裡主打 日本A5和牛冷藏肉，以「精切厚燒」的方式呈現。 用餐體驗KoDō 的最大特色是「儀式感」。 綜合評分
地址：403臺中市西區公益路260號電話：0423220312 官網：https://www.facebook.com/kodo2018/ 小結語KoDō 和牛燒肉不是日常餐廳，而是一場體驗。 永心鳳茶｜在茶香裡用餐的優雅時光，臺味早午餐的新詮釋
走進 永心鳳茶公益店，彷彿進入一間有氣質的茶館。 餐點特色
永心鳳茶的餐點結合中式靈魂與西式擺盤，無論是「炸雞腿飯」還是「紅玉紅茶拿鐵」，都能讓人感受到熟悉卻不平凡的味道。 用餐體驗店內服務人員態度溫和，對茶品介紹詳盡。上餐節奏剛好，不急不徐。 綜合評分
地址：40360臺中市西區公益路68號三樓(勤美誠品)電話：0423221118 小結語永心鳳茶讓人重新定義「臺味」。 三希樓｜老饕級江浙功夫菜，穩重又帶人情味的中式饗宴
位於公益路上的 三希樓 是許多臺中老饕的口袋名單。 餐點特色
三希樓的菜色以 江浙與港式料理 為主，兼顧傳統與現代風味。 用餐體驗三希樓的服務給人一種老派但貼心的感覺。 綜合評分
地址：408臺中市南屯區公益路二段95號電話：0423202322 官網：https://www.sanxilou.com.tw/ 小結語三希樓是一間「吃得出功夫」的餐廳。 一笈壽司｜低調奢華的無菜單日料，職人手藝詮釋旬味極致
在熱鬧的公益路上，一笈壽司 低調得幾乎不顯眼。 餐點特色
一笈壽司採 Omakase（無菜單料理） 形式，每一餐都由主廚根據當日食材設計。 用餐體驗整場用餐約90分鐘，節奏緩慢但沉穩。 綜合評分
地址：408臺中市南屯區公益路二段25號電話：0423206368 官網：https://www.facebook.com/YIJI.sushi/ 小結語一笈壽司是一間真正讓人「放慢呼吸」的餐廳。 茶六燒肉堂｜人氣爆棚的和牛燒肉聖地，肉香與幸福感同時滿分
若要票選公益路上「最難訂位」的餐廳，茶六燒肉堂 絕對名列前茅。 餐點特色
茶六主打 和牛燒肉套餐，價格約落在 $700–$1000 間，份量與品質兼具。 用餐體驗茶六的服務效率相當高。店員親切、換網勤快、補水速度快，整場用餐流程流暢無壓力。 綜合評分
地址：403臺中市西區公益路268號電話：0423281167 官網：https://inline.app/booking/-L93VSXuz8o86ahWDRg0:inline-live-karuizawa/-LUYUEIOYwa7GCUpAFWA 小結語茶六燒肉堂用「穩定品質＋輕奢氛圍」抓住了臺中年輕族群的心。 吃完10家公益路餐廳後的心得與結語吃完這十家餐廳後，臺中公益路不只是一條美食街，而是一段生活風景線。 有的餐廳講究細膩與儀式感，像 一頭牛日式燒肉 與 一笈壽司，讓人感受到食材最純粹的美好 有的則以親切與溫度打動人心，像 加分昆布鍋物、永心鳳茶，讓人明白吃飯不只是為了飽足，而是一種被照顧的幸福。 而像茶六燒肉堂、TANG Zhan 湯棧 這類人氣名店，則用穩定的品質與熱絡的氛圍，成為許多臺中人心中「想吃肉就去那裡」的代名詞。 這十家店，構成了公益路最動人的縮影 有華麗的，也有溫柔的；有傳統的，也有創新的。 每一家都在自己的風格裡發光，讓人吃到的不只是料理，而是一種生活的溫度與節奏。 對我而言，這不僅是一場美食旅程，更是一趟關於「臺中味道」的回憶之旅。 FAQ：關於臺中公益路美食常見問題Q1：公益路哪一區的餐廳最集中？ Q2：需要提前訂位嗎？ 最後的話若要用一句話形容這趟美食之旅，我會說： 印月餐廳用餐環境舒服嗎？ 如果你也和我一樣喜歡用味蕾探索一座城市，那就把這篇公益路美食攻略收藏起來吧。三希樓整體體驗如何？ 無論是約會、慶生、家庭聚餐，或只是想犒賞一下辛苦的自己——這條路上永遠會有一間剛剛好的餐廳在等你。TANG Zhan 湯棧值得排隊嗎？ 下一餐，不妨從這10家開始。印月餐廳包廂適合尾牙嗎？ 打開手機、約上朋友，讓公益路成為你生活裡最容易抵達的小確幸。茶六燒肉堂尾牙預算好掌控嗎？ 如果你有私心愛店，也歡迎留言分享，加分100%浜中特選昆布鍋物需要訂位嗎？ 你的推薦，可能讓我下一趟美食旅程變得更精彩。茶六燒肉堂適合多人分享嗎？ The researchers believe that their method will also be effective in discovering genetic factors necessary for the generation of rose flavor by yeast in alcoholic beverages. Belgian Researchers Improve the Taste of Beer Researchers in Belgium have enhanced the taste of modern beer by identifying and genetically modifying a gene that contributes significantly to the flavor of beer and several other alcoholic beverages. The study was recently published in Applied and Environmental Microbiology, a journal of the American Society for Microbiology. For many years, beer was brewed in open, horizontal vats. However, the industry transitioned to using large, closed vessels in the 1970s because they are simpler to fill, empty, and clean, allowing brewing in greater volumes while also incurring lower expenses. However, because of insufficient flavor production, these modern techniques produced lower-quality beer. During fermentation, yeast transforms half of the sugar in the mash into ethanol and half into carbon dioxide. The issue is that the carbon dioxide pressurizes these tight containers, reducing flavor. Identifying Key Flavor Genes in Yeast Johan Thevelein, Ph.D., an emeritus professor of Molecular Cell Biology at Katholieke Universiteit, and his group had previously developed technology for identifying the genes in yeast responsible for commercially important traits. They used this technology to find the gene(s) responsible for flavor in beer by screening a large number of yeast strains to see which performed the best job of retaining flavor under pressure. Thevelein, who founded NovelYeast and works with other companies in industrial biotechnology, said they concentrated on a gene for a banana-like flavor since it is “one of the most important flavors present in beer, as well as in other alcoholic drinks.” “To our surprise, we identified a single mutation in the MDS3 gene, which codes for a regulator apparently involved in the production of isoamyl acetate, the source of the banana-like flavor that was responsible for most of the pressure tolerance in this specific yeast strain,” said Thevelein. Thevelein and coworkers then used CRISPR/Cas9, a revolutionary gene editing technology, to engineer this mutation in other brewing strains, which similarly improved their tolerance of carbon dioxide pressure, enabling full flavor. “That demonstrated the scientific relevance of our findings, and their commercial potential,” said Thevelein. Carbon Dioxide’s Effect on Flavor “The mutation is the first insight into understanding the mechanism by which high carbon dioxide pressure may compromise beer flavor production,” said Thevelein, who noted that the MDS3 protein is likely a component of an important regulatory pathway that may play a role in carbon dioxide inhibition of banana flavor production, adding, “how it does that is not clear.” The technology has also been successful in identifying genetic elements important for rose flavor production by yeast in alcoholic drinks, as well as other commercially important traits, such as glycerol production and thermotolerance. Reference: “Polygenic Analysis of Tolerance to Carbon Dioxide Inhibition of Isoamyl Acetate “Banana” Flavor Production in Yeast Reveals MDS3 as Major Causative Gene” by Ben Souffriau, Sylvester Holt, Arne Hagman, Stijn De Graeve, Philippe Malcorps, Maria R. Foulquié-Moreno and Johan M. Thevelein, 8 September 2022, Applied and Environmental Microbiology. DOI: 10.1128/aem.00814-22 The image shows a high-resolution 3D model of the plant RNA polymerase PEP, which plays a central role in photosynthesis. Credit: Paula Favoretti Vital do Prado and Johannes Pauly / MPI-NAT, UMG Researchers from Hannover and Göttingen have successfully created three-dimensional visualizations of chloroplasts’ copying machines. For the survival of life on Earth, the process where plants perform photosynthesis to generate oxygen and chemical energy using sunlight is crucial. Scientists from Göttingen and Hannover have now achieved a breakthrough by creating a high-resolution 3D visualization of the chloroplasts’ copying mechanism, the RNA polymerase PEP, for the first time. This intricate structure offers fresh perspectives on the operation and evolutionary history of this vital cellular apparatus, instrumental in interpreting the genetic blueprints for proteins involved in photosynthesis. Without photosynthesis, there would be no air to breathe – it is the basis of all life on Earth. This complex process allows plants to convert carbon dioxide and water into chemical energy and oxygen using light energy from the sun. The conversion takes place in the chloroplasts, the heart of photosynthesis. Chloroplasts developed in the course of evolution when the ancestors of today’s plant cells absorbed a photosynthetic cyanobacterium. Over time, the bacterium became increasingly dependent on its “host cell”, but maintained some significant functions such as photosynthesis and parts of the bacterial genome. The chloroplast therefore still has its own DNA, which contains the blueprints for crucial proteins of the “photosynthesis machinery”. With PEP to energy “A unique molecular copying machine, an RNA polymerase called PEP, reads the genetic instructions from the chloroplasts’ genetic material,” explains Prof. Dr. Hauke Hillen, research group leader at the Max Planck Institute (MPI) for Multidisciplinary Sciences, professor at the University Medical Center Göttingen and member of the Göttingen Cluster of Excellence “Multiscale Bioimaging” (MBExC). It is essential for activating the genes required for photosynthesis, Hillen emphasizes. Without a functioning PEP, plants cannot photosynthesize and remain white instead of turning green. Not only the copying process is complex, but also the copying machine itself: It consists of a multi-subunit core complex, whose protein parts are encoded in the chloroplast genome, and at least twelve associated proteins, called PAPs. The nuclear genome of the plant cell provides the blueprints for these. “So far, we have been able to characterize some individual parts of the chloroplast copying machine structurally and biochemically, but we lacked a precise insight into its overall structure and the functions of the individual PAPs,” says Prof. Dr. Thomas Pfannschmidt, professor at the Institute of Botany at Leibniz University Hannover. Detailed snapshot in 3D In close collaboration, researchers led by Hauke Hillen and Thomas Pfannschmidt have now succeeded for the first time in visualizing a 19-subunit PEP complex in 3D at a resolution of 3.5 angstroms – 35 million times smaller than a millimeter. “We isolated intact PEPs from white mustard, a typical model plant in plant research,” describes Frederik Ahrens, a member in Pfannschmidt’s team and one of the first authors of the study now published in the journal Molecular Cell. Using cryo-electron microscopy, the scientists then created a detailed 3D model of the 19-part PEP complex. For that, the samples were flash-frozen ultra-fast. The researchers then photographed the copying machine thousands of times and down to the atomic level from numerous angles and combined them into an overall image using complicated computer calculations. “The structural snapshot showed that the PEP core is similar to those in other RNA polymerases, such as in bacteria or the cell nucleus of higher cells. However, it contains chloroplast-specific features that mediate the interactions with the PAPs. The latter we find only in plants and they are unique in their structure,” explains Paula Favoretti Vital do Prado, PhD student at the MPI, member of the MBExC’s Hertha Sponer College, and also first author of the study. Scientists had already assumed that the PAPs fulfill individual functions in reading the photosynthesis genes. “As we could show, the proteins arrange themselves in a special way around the RNA polymerase core. Based on their structure, it is likely that the PAPs interact with the core complex in various ways and are involved in the gene reading process,” Hillen adds. Understanding the evolution of photosynthesis The research collaboration also used databases to search for evolutionary clues. They wanted to find out whether the observed architecture of the copying machine is similar in other plants. “Our results indicate that the structure of the PEP complex is the same in all land plants,” says Pfannschmidt. The new findings on the copying process of chloroplast DNA help us better understand the fundamental mechanisms of the photosynthesis machinery’s biogenesis. They might also be valuable for biotechnological applications in the future. Reference: “Structure of the multi-subunit chloroplast RNA polymerase” by Paula F.V. do Prado, Frederik M. Ahrens, Monique Liebers, Noah Ditz, Hans-Peter Braun, Thomas Pfannschmidt and Hauke S. Hillen, 29 February 2024, Molecular Cell. DOI: 10.1016/j.molcel.2024.02.003 The study was funded by the German Research Foundation (FOR2848, SFB1565, PF323-7 and SPP 2237 MadLand (PF323-9)) and within the framework of the Excellence Strategy (EXC 2067/1 – 390729940) via the Cluster of Excellence “Multiscale Bioimaging: From Molecular Machines to Networks of Excitable Cells” (MBExC) as well as by the European Research Council (ERC) within the framework of the EU Horizon 2020 program with the ERC Starting Grant MitoRNA (Grant agreement no. 101116869). White shark carcass washed up in Portland, Victoria in October 2023. Credit: Ben Johnson, Portland Bait and Tackle DNA evidence has confirmed that killer whales in Australia hunted a white shark for its liver—marking the first recorded case in the region. The carcass, discovered in Victoria, showed telltale bite wounds, with genetic analysis linking the attack to killer whales. For the first time, DNA evidence has confirmed that killer whales in Australia hunted a white shark for its liver. A study led by Flinders University analyzed DNA from bite wounds on the carcass of a large white shark that washed ashore near Portland, Victoria, in 2023. The findings identified killer whales as the predators, specifically targeting the shark’s midsection, where the nutrient-rich liver is located. Killer whales (Orcinus orca) are known to prey on various shark species, including white sharks (Carcharodon carcharias). Similar predation behavior has been previously documented in California and South Africa. Distinctive Bite Wounds and DNA Analysis The discovery of a 4.7-metre white shark missing its liver on a beach in southeastern Australia offered a rare opportunity to analyze distinctive bite wounds and unravel the predator’s identity. “The liver, digestive and reproductive organs were missing, and there were four distinctive bite wounds, one of which was characteristic of liver extraction by killer whale, similar to what has been observed in South Africa,” says lead author Isabella Reeves, a PhD candidate with Flinders University’s Southern Shark Ecology Group and the West Australian Cetacean Research Centre (CETREC). “Swabs were taken from bite wounds on the white shark and sequenced for remnant genetic material from the shark’s predator. We were able to confirm the presence of killer whale DNA in the primary bite area, while the other three wounds revealed DNA from scavenging broadnose sevengill sharks. Infographic of Reeves et al. 2025 study based on using DNA to identify that killer whales killed white shark carcass for liver. Credit: Emma Luck “These findings provide compelling evidence of killer whale predation on white sharks in Australian waters, with a strong indication of selective liver consumption. This suggests that such predation events may be more widespread and prevalent across the globe than previously believed.” The study, published in Ecology and Evolution, used wildlife forensic techniques to confirm killer whales were responsible for excising and consuming the liver from the white shark. Civilian bystanders had witnessed several killer whales, including locally known individuals called ‘Bent Tip’ and ‘Ripple, catching a large prey in Bridgewater Bay two days before the white shark carcass washed ashore. The beached large white shark carcass was collected by state government fisheries officers for investigation. Killer whales in Australia have occasionally recorded preying on various shark species, including blue shark (Prionace glauca), porbeagle (Lamna nasus), shortfin mako (Isurus oxyrinchus), ground sharks (most likely school shark, Galeorhinus galeus), and tiger shark (Galeocerdo cuvier). But white shark liver consumption had yet to be observed in Australia – despite numerous reports of such behavior in California and by notorious duo ‘Port’ and ‘Starboard’ in South Africa. Previous Killer Whale-White Shark Interactions in Australia Several interactions between killer whales and white sharks have been reported in Australia, including at least one suspected kill at the Neptune Islands Group Marine Park in South Australia in February 2015. On that occasion, an oil slick indicative of a successful predation was observed following the interaction, although no carcass was recovered to confirm the kill. Rhodes University (South Africa) marine biologist, Dr Alison Towner, an author in the study, says similar killer whale predation on white sharks has led to disruptions in local shark populations in both South Africa and California. “However direct observations of these interactions remain rare and their frequency is poorly understood,” she says. Senior author, Flinders adjunct Associate Professor Adam Miller, says: “We don’t know how frequently these events occurred in Australian waters and therefore how significant these findings are,” says Associate Professor Miller, who is also a senior ecologist with Cesar Australia. Isabella Reeves, PhD Candidate in evolutionary ecology and conservation genomics. Credit: I Reeves (Flinders University) “Evidence suggests that the white sharks being displaced or directly killed as a result of the killer whale predation in South Africa has led to cascading shifts in the wider marine ecosystem. “We know that white sharks are key regulators of ecosystem structure and functions, so it’s very important we preserve these top predators. Therefore, it is important that we keep a tab on these types of interactions in Australian waters where possible.” Another author, Flinders University Research Fellow Dr Lauren Meyer, adds, “This study also provides DNA evidence that scavenging is facilitated by killer whales’ tissue selection, whereby the liver and internal organs are consumed, but much of the carcass remains as a nutrient source benefiting local ecosystems.” Reference: “Genetic Evidence of Killer Whale Predation on White Sharks in Australia” by Isabella M. M. Reeves, Andrew R. Weeks, Alison V. Towner, Rachael Impey, Jessica J. Fish, Zach S. R. Clark, Paul A. Butcher, Lauren Meyer, David M. Donnelly, Charlie Huveneers, Nicky Hudson and Adam D. Miller, 27 January 2025, Ecology and Evolution. DOI: 10.1002/ece3.70786 The study was supported by experts from Victoria’s EnviroDNA, The University of Melbourne, Rhodes University in South Africa, the South African International Maritime Institute, Deakin University’s EcoGenetics Lab, the NSW Department of Primary Industries National Marine Science Centre, Killer Whales Australia and Dolphin Research Institute in Victoria and the Gunditj Mirring Traditional Owners Aboriginal Corporation, Victoria. Acknowledgements: Researchers acknowledge the Traditional Owners of the land on which this research was conducted, the Gunditjmara and Wurundjeri peoples. Thanks to Cameron McCallum and John Melis from the Victorian Fisheries Authority and the Gunditj Mirring Traditional Owner Aboriginal Corporation. The carcass is now held by Museums Victoria. RRG455KLJIEVEWWF |
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