"Musashi" > wrote in message
. com...
>
> "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.
>
And this means?
They serve wild sockeye at sushi joints around here and none are salted or
marinated in any way. Maybe it was frozen, but it sure tastes great.