White King Salmon
- Paul Beckett
Has anyone eaten White King Salmon. I heard that it is high in omega 3 oil. Isn't the king also high in oil?
I don't know about WHITE king salmon, I'm afraid, but I stumbled across this website yesterday and found their comparisons under "What is the difference between sockeye, king and silver salmon?" pretty interesting. Also, the info under the "health sciences" links are informative, too. Now, these folks sell salmon, so they have a vested interest in presenting this information in a certain way, of course, so keep that in mind. But, still, interesting I thought.
Could you possibly mean wild king salmon, or is this something different? A lot of the salmon sold nowadays is farm raised. King salmon typically is not, and thus many refer to it as "wild king salmon."
My understanding is that white salmon (if that's what you're talking about)is a genetic abnormality and very rare. It sometimes shows up in restaurants. I don't know why it might be higher in omega 3 oils, but it's so difficult to find that you couldn't eat it on a regualr basis anyway.
I've had wild salmon called Ivory--which the fishmonger said was a rare natural color variation. It's creamier and milder than the regular (or maybe that's an illusion based on its color). I don't know if it's any different nutritionally.
I'm very fond of white salmon of any variety. While I don't know about any additional health benefits, I do know the color is due to diet.
To me it has a more delicate texture and taste. Here's a discussion from the SF board about white salmon ... Captain Mike does mail order, although he doesn't always have the white salmon as he sells the wild variety and not the farm-raised. The thread below says that farm-raised white salmon isn't that rare as the fish farmers, so to speak, can control the diet of the fish. Where with the wild variety, it's just a matter of the salmon feeding on the right type of food.