All Atlantic wild or farmed (slugs) salmon are all white unless there is dye
additive in their feed in the case of farmed. All Chum salmon, and some
Spring Salmon are white regardless of diet. There seem to be more white
Springs (chinook, king, tyee are common names for Springs) than red Springs
regardless of diet. Sockeye, Pink and Coho are generally naturally red.

Conclusion: 90% of that red salmon you are eating is white salmon from the
Atlantic that has been farmed and dyed.


"Musashi" > wrote in message
. com...
>
> "Das" > wrote in message
> m...
> <snip>
> > I liked the white salmon ($4 /2pcs) as well - tasted like a mild
> > version of regular salmon. It looked like albino salmon - white (like
> > scallop) with slighter paler striations of fat.
> > Has anybody else had this 'white salmon' before? I had not even heard
> > of it - either in sushi bars or in this ng (in the past 5yrs). What is
> > it?
>
> This is a mystery. I have never seen it but I see that some establishments
> do list a
> "white salmon" as sushi neta.
> In Japan, "white salmon" (ie Shiro Jake) means Chum Salmon. Sometimes it
> refers to
> a Chum Salmon which arrives out of season off Northern Japan and is called
> Tokishirazu.
> A Search through google Japan resulted in no hits for white salmon other
> than this.
> I am aware that in the Pacific Northwest some wild salmon caught are
> occasionally
> "white salmon" in that they simply did not develop the pink flesh color
> which comes from
> eating crustacaeans in the ocean. But I have heard that these fish are not
> abundant enough to
> be a commercial category on their own. Furthermore, has anyone ever seen
> "white salmon"
> being sold in a fish store?
> Anyway, just as "White Tuna" turned out to be Albacore and in some cases
> Escolar, I suspect
> this "white salmon" might be something entirely different from a salmon.
> Maybe.
>
>
>
>