I don't see any mystery. White farmed salmon is either wild or farmed (but
not dyed) Atlantic. Since there is no such thing on the market as wild
Atlantic Salmon it has to be undyed farmed Atlantic Salmon or wild Spring
Salmon (very good) or wild Chum Salmon (yuch).

The coloured wild salmon you are seeing is likely Sockeye (very abundant and
very good), chum (abundant but yech again), pink (abundant but semi yech) or
red Spring ( very expensive and very good).

There is a very small amount of farmed Pacific Salmons available but the
species do not lend themselves to mass farming.




"Musashi" > wrote in message
. com...
> I see lots of "Atlantic salmon" which I presume are farmed, as well as
"Wild
> Salmon"
> in the fish markets. Both are pink flesh, neither are white fleshed.
> So regardless of the accuracy or inaccuracy of your startements, either
way
> it doesn't
> explain the "white salmon" mystery.
>
>
> "Wee Willy" > wrote in message
> news:uAY9c.43306$QO2.23652@pd7tw1no...
> > 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.
> > >
> > >
> > >
> > >
> >
> >
>
>