It was a white Chinook Salmon-common here in BC.
Judged by many-including myself- to be the very best eating 'White
Spring' Salmon as it's known here brings a lower price because it
lacks the red colouration.
Why it's white is still a matter of debate among scientists.
Salmon gain their red colouration from what they eat-Krill/Shrimp even
Plankton in the case of Sockeye but the White Spring doesn't.
Whether or not White Spring tastes as good as/better than Red Spring
is a perennial topic of discussion wherever BC Salmon afficionados
gather.They are predominantly a fall-run fish and often have a strong
musk odour that puts many people off-once cleaned though they have no
odour at all.
Over the years many campaigns have tried to promote White Spring as
the quality product it is-I recall a movement ot rename it 'Ivory
Salmon'.
Last year some high end restaurant in New York gained some press by
paying top price for fresh troll caught White Spring.
The flesh does have a smoothness that other Salmon lack.

On 29 Mar 2004 07:29:38 -0800, (Das) wrote:
>
>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?
>