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White King Salmon

  • p

Has anyone eaten White King Salmon. I heard that it is high in omega 3 oil. Isn't the king also high in oil?

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  1. t
    The Dairy Queen

    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.

    ~TDQ

    Link: http://www.vitalchoice.com/faq.cfm#72

    1. 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."

      1. 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.

        1. 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.

          1. s
            Stanley Stephan

            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.

            Link: http://www.chowhound.com/topics/show/...

            1. My friend fishes salmon (commercially) in Oregon.
              He often brings home "white" salmon.
              It lacks the pretty pink that people expect from salmon, doesn't sell and therefore brings squat from the buyers.

              Personally, I'm not much of a salmon eater.
              But, everyone raves about this stuff.
              I found it pretty good

              It's often fattier than "normal" salmon.
              Therefore it possibly is higher in the oils.

              1. Here's a link to an earlier discussion.

                Link: http://www.chowhound.com/topics/show/...

                1. it is a known fact that the majority of farm raised salmon is on the white side and the proper food coloring is added to get the right shade of
                  pink/red. they have even done market research as to what shade sells best.

                  1. When I was a kid and most lox was very salty, the white lox was a special treat, fattier and less salty. I never see it any more.l

                    1. I have eaten it go fishing and that is all you can get in the fall is the white Springs Its good flaky with a milder salmon taste and juicy I catch it all the time in BC

                      2 Replies
                      1. re: burge

                        So where do you catch these salmon "all the time". Sure you're not mistaking 'springs' with other salmon?

                        1. re: Puffin3

                          Many runs that spawn in the Fraser drainage are White Spring Salmon-the Harrison in particular and those fish have been transplanted a number of places.

                          Anyway to put an old thread to rest-and enlighten some here-Salmon obtain their flesh colour from carotenoids found in prey.

                          White Sprung don't take up Xanthin at all thus the flesh is generally Ivory coloured.

                          These are not farmed animals if you were here in BC now you could see them running up local rivers within an hours drive of downtown Vancouver.

                          How do they taste?

                          A tad blander and oilier than most Spring Salmon-in a blindfolded taste test White Spring wins every time.

                          http://www.thinksalmon.com/learn/item...

                      2. Farmed raised salmon would be white, except they feed the fish colored pellets to make them pink. I prefer the super fatty deep orange copper river, it's my favorite. Salmon is one of those dishes that restaurants can't figure out how to properly cook. They slather it with too much sauce, or they often overcook it until it's dry on the inside. Properly cooked salmon should have a crust on the outside, and be moist and juicy on the inside.

                        2 Replies
                        1. re: Tudor_rose

                          I only poach salmon in lightly salted water. Skin removed. My favorite is 'Darne de Saumon a la Danoise'. 'Fried salmon' or any other fish IMO loses too much delicate flavor.......which is the best thing about any fish.

                          1. re: Puffin3

                            We call 'king' 'spring' salmon in Canada BTW.