"Dan Logcher" > wrote in message
...
> Wee Willy wrote:
>
> > "Dan Logcher" > wrote in message
> > ...
> >
> >>Wee Willy wrote:
> >>
> >>
> >>>"Musashi" > wrote in message
> y.com...
> >>>
> >>>
> >>>>"Wee Willy" > wrote in message
> >>>>news:YiZ9c.43710$QO2.12565@pd7tw1no...
> >>>>
> >>>>
> >>>>>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).
> >>>>>
> >>>>>
> >>>>Have you ever seen "White Salmon" sold in a fish market?
> >>>>
> >>>>
> >>>Sure all the time here in Vancouver both fresh in season and frozen.
> >>>
> > Cheap
> >
> >>>too as the market wants to see that red colour
> >>>
> >>
> >>What price do you consider cheap?
> >>
> >>--
> >>Dan
> >>
> >
> > White Springs=$2-4 Cdn/lb retail fresh and frozen and whole dressed.
Chum
> > aren't seen too often as most of it ends up in pet food. Around the
docks
> > maybe $1 per pound. The chum caviar is excellent though and chum works
for
> > smoking and lox if nice and fresh.
>
> I wish we could get salmon that cheaply around here.. They charge a boat
> load at most super markets, and the quality usually suffers. Fish markets
> can be even more expensive.
>
> --
> Dan


We catch white springs quite a bit here and the thought of eating one in
sushi is revolting, the smell alone is enough to gag you.. They are good for
smoking and nothing else as far as I'm concerned. Lot's of guys just chuck
them back. The white salmon you're talking about can't be a "white spring",
it must be a non-dyed Atlantic (farmed).