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Jul 2, 2002 01:39 PM

Ivory salmon

  • s

I'd never heard of this before, but the local fish store said it was the best fish in the house, and so my husband came home with a piece. He simply broiled it and added lemon and dill at the end, and it certainly ended up being the best fish in -our- house!

Just as the name says, it is white--with only the barest hint of pink--very soft and flavorful. Not at all fishy. It flaked into gorgeous big pieces, no mush at all (but perhaps that was a reflection of it being cooked well, not necessarily a characteristic of the fish).

Anyone else ever had this?

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  1. I do know that salmon turns pink b/c of the shellfish it eats. A good deal of salmon now and days doesn't get to eat as much shellfish so it's turned pink other ways. I'm assuming that if it doesn't get enough shellfish and isn't turned pink unnaturally, salmon is normally white. I could be wrong, of course.

    5 Replies
    1. re: LisaLou
      Buen Provecho

      I thought that flamingos turned pink from eating shrimp. Hadn't ever heard that about salmon (and I live in Seattle) - interesting - I'll have to ask around now.

      1. re: Buen Provecho

        The guy in the fish store said that there will be a catch of fish, and they don't know until they cut them open which ones (if any) will be white.

        1. re: SharonA

          If I'm not mistaken, I should reference The History of Cod as my source for this information. A great book if you haven't read it.

          1. re: SharonA
            Ralph Steinberg

            Has anyone read or heard what might be the reason for the occasional white fleshed fish? Could it be a genetic condition or pattern like brown/blue eyes. Or is it perhaps different diets?

            1. re: Ralph Steinberg
              Stanley Stephan

              Diet, according to three sources on the SF board about this subject.

              I linked to the most comprehensive answer, but if you look at the original post and other posts, they all confirm diet.

              I was the original poster on the SF board. One of the vendors at my farmers market was selling smoked white salmon. I wasn't convinced from the general discussion board that this was not a different species. The fish vendor said it was diet. They ate a diet high in shrimp.

              I thought about this for about a week since he was busy when I asked. Next week I went back to confirm and said it did not make sense. Shrimp are pink. He reminded me that shrimp only turn pink after cooking. After all, it isn't likely the salmon are having a shrimp boil.

              So diet.

              The smoked white salmon was lovely. Almost like whitefish.


      2. It's a Ivory King Salmon, mild in flavor, light in color, a wild caught variety (not farmed).

        1. I attended a cooking demonstration by a local Atlanta chef that did a pan seared ivory salmon topped with a fresh muscadine/sherry glaze. It was outstanding. I think the glaze also had some white pepper in it so there was a bit of kick to it as well.

          1 Reply
          1. re: EP

            Ivory salmon is a luxurious white fleshed King salmon native to certain rivers of southeast Alaska and Canada. Most salmon get their typical red or pink color from carotene in the food they eat, but white or ivory Kings are genetically predisposed with an extra enzyme to process carotene rather than collect it in their flesh. Ivory salmon tends to be milder, silkier and more and buttery in flavor than regular Kings. Ivory salmon are rare and difficult to find, but we believe they are worth the search and urge you to splurge should you encounter one at your local market.
            Found at a recipe website.

          2. m
            Melanie Wong

            Lucky you! Here's the post from my only encounter.


            1. I would imagine it would be similar to wild steelhead...trout and salmon are related, I believe.