"F t B" > wrote in message
news:ltJac.172$dW5.20@edtnps89...
>
> "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.
>
>
And we westcoasters eat non frozen non salted non marinated Spring, Coho
and Sockeye raw and fresh every time we get a chance. That goes for
quality Sushi reastaurants as well as at home. Between catching our own and
buying commercial that gives us about a four month season.