King Salmon: white meat vs red meat (diet, healthy, tuna)

[Dirt Grinder]

The natural red color of King Salmon meat comes from the carotenoid astaxanthin, which they get from their diet of crustaceans. However, about 5% of King Salmon have a genetic condition that prevents them from processing astaxanthin, so their meat remains white. They are identical in all other aspects.

Some people swear that the white flesh is richer, oilier, and tastier, while others say they prefer the red flesh.

Have any of you here ever tasted white King Salmon? If so, tell us if you think there is a difference in the flavor of the flesh.

I've never tasted white King Salmon meat myself, so this has piqued my interest.

[elnina]

Most king salmon have a flesh color that ranges from reddish orange to pinkish-red. Not too long ago the white-fleshed king salmon was considered a less desirable fish by commercial fishers and restaurateurs. Today, the white or ivory king is highly sought after and brings a premium price at the market or restaurant. No matter the color, they are exactly the same species of fish, but white-fleshed king salmon don’t have the genetic ability (as described above) to break down their food and store the red-orange carotene in their muscle cells.
King salmon - red or white - are very similar in terms of their composition of healthy lipids, moisture, protein and omega-3 fatty acids, or the "good" fats.
Seafood chefs rave about the melt-in-your-mouth flavor of the white king, but most don’t prepare them much differently than the red-fleshed fish.
It is different from the red in taste, in texture and in many other subtle qualities. It has a softer flesh and is buttery and silky, less meaty and somehow less "salmony". It tastes at once sweet, like a freshwater fish, and deeply of the sea. It is clearly salmon, but with flavors reminiscent of perch and Chilean sea bass. Compared with farmed salmon and even red king salmon, which tend to be oily and fishy tasting, white king salmon's delicacy is incomparable.
Only a very small percentage of king salmon is white, and there is no way to know until a fish is gutted whether it has white or red flesh. That's why you will never see white king salmon on a set menu. It is served as a special. And it turns up only sporadically in fish markets like Wild Edibles.
http://www.nytimes.com/2000/09/20/di...pagewanted=all

[StrkAliteN]

I have lived in the pacific northwest and salmon fished here in WA state and British Columbia for 25 yrs

I have personally caught I am guessing 2000 salmon in my life. Of those approx. 1200 were King Salmon ( Chinook )

I think I have caught 3 white kings. And I am pretty sure 2 out of 3 were caught in Canadian waters

I myself notice a difference in the taste and texture of the meat / flesh.

[elnina]

You were very lucky. Most people will never have such opportunity in their life...

[DawnMTL]

Is it the same principle as white tuna? I've had white tuna, which is a fattier and oilier. It's very rich and very delicious. However, I can't be 100% certain if it was albacore or (risky) escolar.

[StrkAliteN]

One of the 2000

[Dirt Grinder]

Originally Posted by StrkAliteN

One of the 2000

Good grief, that's quite a salmon.

[StrkAliteN]

Originally Posted by Dirt Grinder

Good grief, that's quite a salmon.

Thanks

I think that one weighed just under 40lbs and I remember catching it at the mouth of the Columbia river ( between WA and OR )

sadly the limit was 1 fish that particular area / time of year. Caught about another dozen salmon that day, but could not keep them

[puginabug]

Oh, man. I was planning on salmon for dinner tonight anyway! But now I want white king salmon!

[vision33r]

It's been known that most salmons aren't pink either except for coho or sockeye. The color additive added to make it look fresh. Some supermarkets correctly labels the fish with "color added."