The elusive White King

diamondfish · 10-13-2006, 06:00 PM

Okay, I have been around the block more than I care to remember, but I still have a burning desire to understand why we dont have white kings down here like we do in Alaska?

If you have never eaten a white king, I pitty you. Emagine the best salmon you have ever had and multiply it by 3. The flavor of a white king is so much richer than the pink meat king. It is a highly prized catch in Alaska.

There is no way to distinguish a white meat salmon from a pink meat salmon from the outside. So my question is why dont we have any down here in Oregon? Is it a diet thing that makes them a white king or is it a genetic thing, and if so why havent we seen it down here?

I know someone here has some sort of insight. And yes I am open to the pot shots that may result from my quary.

diamondfish · 10-13-2006, 06:18 PM

a dozen views and not even a wise crack, this isn't the ifish I remember. You all are going soft around here.

ron m · 10-13-2006, 07:13 PM

I haven't caught a white king, have heard folks talk about chinook with white meat, though sounds like they are very rare.

I haven't gone soft, probably been that way all my life! (keep the wise cracks clean! the monitors are watching)

You may not be getting responses 'cause folks are still doing a lot of fishing!(or hunting!)
In fact, I'm going tomorrow.
ron m

SalmonAddict · 10-13-2006, 07:45 PM

I have caught White Kings in the Queen Charlottes, (northern BC). I agree, they are excellent table fare. As to why we don't get them here is a mystery to me. I was told from an Indian guide, that they don't eat any shrimp, and are only located in the northern pacific. They have no reason to travel south. All of the White Kings I have caught or seen caught, have been large 40+lbs. I don't know if this is true or not, just what I was told.

Rodbender · 10-13-2006, 08:05 PM

They are quite common here in BC-so much so that people take them for granted.

It's easy to tell a White from any other Spring just look behind the gill plate it's light coloured you got one.

Of course there are also Marbled Spring Salmon, must be a hybrid.

Fisheries scientists here in Canada say that Spring Salmon take the colour of their flesh from what they eat but for some reason a White doesn't take up the colour-genetics @ work.

I quite agree that they are one tasty animal excellent for hot smoking/barbie.

These days-after years of neglect-they are being marketed in the E USA as Ivory salmon and are fetching high prices in gourmet restaurants.

vudo · 10-13-2006, 08:57 PM

A friend caught one out of Newport last July. He wouldn't shared, just bragged about how good it tasted.

Ride Red · 10-13-2006, 09:01 PM

I caught these 2 chinook in early June straight off of Depoe Bay. Very little difference in taste.

OuterLimits · 10-15-2006, 07:03 PM

White King is the "King" for salmon flavors IMO. I have caught them off Vancouver Island, West Port and even Neah Bay.

Fish_N_Russ · 10-15-2006, 09:53 PM

The white color is a purely a genetic difference..........the only difference is the genes for the pink/orange color in flesh is turned off and the gene for white color is turned on.

Lip Rip'r · 10-16-2006, 07:11 AM

It is my understanding that the "whites" are Frazier river fish. There also used to be a white strain in the "White Salmon River" system. We actually catch a white at Hood River now and then.

Get into a lot of them off Vancouver end of June, early July. They are normally pigs in comparison to the reds. The locals up there always complain about the whites, waiting for the reds to come in. (the white is not a novelty up there).

We used to think that the "marbled" ones were some hybrid as well. After years of catching/sampling them, we are now convinced they are the Tules before they get back to the CR. We catch them all along the coast from Vancouver down, and the ratio of white to red meat in them increases as you approach the CR. They normally have larger adipose/teeth, and the flavor has much to be desired.

LR_

corrirod · 10-16-2006, 07:28 AM

I caught several white kings commercial fishing off of Seaside. I caught a 40 and a 50 pounder, however as a commercial fish they were not worth hardly any money. Very upsetting when a "regular" salmon was going for $5.75 per pound and I think I got $1.60-2.00 a pound for those whites.

diamondfish · 10-16-2006, 10:14 AM

I have noticed that the price is significantly lower per pound for white salmon versus the pink. If people only knew what sort of delicacy this is and how much richer the flavor is. Oh well, as long as nobody knows how good it is, when I run out of white king from my summer in Alaska, I can afford to buy it at the market.

mmmmmmm white king (SSSHHHH....dont tell anyone)

scubadad · 10-16-2006, 10:19 AM

I usually catch about half a dozen a year out of Westport. They seem to have a milder flavor and are oilier than a red king. It's a genetic thing. The white kings are great smoked. Come out like kippered salmon. When canned, it's similar to tuna in flavor only. The reason there isn't a commercial market for these fish is that everybody has been brainwashed to think that salmon is red meat only. My grandfather was a commercial fisherman and knew the agony of getting pennies on the dollar for whites.

Undertaker · 10-16-2006, 01:27 PM

Not sure if it was what you call a 'white' king, but I caught one with the marbled color out of Newport 3 or 4 years ago. When I started to fillet it at the cleaning station, my fishing buddy and I both cringed when I cut into it. Not knowing if it was good or bad, I smoked half of it for canning and the other half got the full smoker treatment.
That fish is to date, the best salmon I have ever eaten.
If that wasn't enough, this fish was only 22 lbs. and put up the best fight I have ever experienced for a salmon.

KillerBeee · 10-16-2006, 01:43 PM

This year I caught 2 out of Westport. One I remmber to be 28 pounds. I enjoy them as much as any other salmon. I really can't say that I've noticed that they are better but they are certainly good. I've also seen several rainbow fleshed and 2 tone fish. Very interesting to look at and all good to eat.
I don't think I agree with the Tule theory. The white kings and other variations that I've caught and seen have been total chromers.
Beeeeeee

ibgrizz · 10-16-2006, 04:01 PM

We get a few white ones up here Out of the 207 king we caught this year
23 where white . all the white one we get are shaped like foot balls. And seem to fight real hard. here is a picture with me holding a snow white king and my sister holding a normal one

ibgrizz · 10-16-2006, 04:04 PM

Quote:

Originally Posted by Ride Red

I caught these 2 chinook in early June straight off of Depoe Bay. Very little difference in taste.

That looks More like Tule meat to me are whit king are white as halibutt or any other rock fish

diamondfish · 10-16-2006, 04:11 PM

Grizz

you are going to let the cat out of the bag on these fish, and soon I will have to pay more down here for them or just wait until I get back to Coffman Cove this spring and get more.

ibgrizz · 10-16-2006, 08:05 PM

Quote:

Originally Posted by diamondfish

Grizz

you are going to let the cat out of the bag on these fish, and soon I will have to pay more down here for them or just wait until I get back to Coffman Cove this spring and get more.

Cool If you have time stop passed

whaleraddict · 10-17-2006, 08:15 AM

Here is a good link describing the "Ivory Salmon". I have caught these in Alaska and found them delicious. http://www.hotel-online.com/News/PR2...WhiteKing.html .