"Sam Salmon" > wrote in message
...
> 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?
> >
This begs the question as to if this "white salmon" is also treated to
freezing and/or
salt, vingar marination as are most salmon served as neta in sushi
restaurants.
BTW channel surfing last night I caught a few minutes of Emeril making
Salmon
carpaccio using Alaskan King salmon. He prepared it raw soaking it in olive
oil
and pounding it flat. No freezing, no salting, no marination. Here he was
doing something even
an Itamae from Hokkaido would not do.