Harrison River Whites

2010 - mid Aug. Offshore, at Starfish high % of whites, 2011 mid Aug. The Wreck, 75% whites. Seems like a very high % of whites are caught offshore WCVI, especially over the last few years. I've spoken to salmon fishermen in Alaska, Washington, and Oregon, and whites seem to be are very uncommon.

Stosh
 
An old timer told me they are some of our Washington Columbia River Fish. Two years ago we got into a bunch on the inside at the end of July and last year only a few. Rod benders for sure. In the states most people think they are special. Those who don't like salmon seem to favor the whites over red, seem to taste more like Mahi Mahi than the reds. Personally I don't care what color they are red, white, marbled. Fun to catch and they all taste great. They are certainly a different shape more like a football than a snake. Damn I wished I had a bigger boat to get offshore. We never get the good flat water weather. Maybe another year.
 
I think buddy above is correct though, just cause its white and caought offshore doesnt mean its headed for Harrison lol! There are other strains up the Columbia I know for sure. Ive got fin clipped ones and the head data came back saying so.

So here is one, Is it genetics that have a strain white? Or that particular fishes diet or something else?
 
Whites lack an enzyme that allows the absorption of colour into the muscle. White's lack the enzyme altogether, marbled springs lack the enzyme only in the muscle groups that are white.
 
All I could catch were whites off the cap this fall! Cap hatchery uses Harrison River brood stock i believe, don't they?
 
Lots of whites in circulation. Started with the Chilliwack hatchery grabbing Harrison whites as brood stock in the late 70's in an effort to rebuild the spring run. They really thrived and the run naturally built up, but freshwater anglers discovered that whites turn bad as soon as they hit freshwater - meat gets a really fishy taste. So after that they went to reds but the whites are still going strong. Between the Harrison and Chilliwack you are talking about a huge number of fish from just those river systems. Same deal with the Squamish. I don't have any info on other systems they may have transplanted the Harrison whites into, but as these runs of fish rebuild we can expect more white action.
 
searun said:
but freshwater anglers discovered that whites turn bad as soon as they hit freshwater - meat gets a really fishy taste.
Click to expand...

Very true. A lot just smoke whites for this reason. I've never kept a white personally, but I've heard from a few (experienced) cooks that the smell is largely skin based and a good wash with white wine and a rinse will take the smell away. Again haven't tried it personally but I've now heard similar washing techniques from 3 diff people....
 
Some of you say in one sentence that whites are no different than reds but then you state that whites are far better fighters. So if they fight much more then couldn't their muscle tissue be different too? I think there is a lot of personal perception and all is relative as we know.

IMO whites have a lot oilier meat and therefore lend themselves well for smoking as it is the oil that carrys the smoke flavour most. That's why people like smoked chum better than smoked sockeye. Apparently the higher oil content is also the reason the whites start smelling bad when they rot in the rivers. A buddy of mine who fished the Harrison R. many times swears he can smell if it's a white or red before he even touches the fish.

I don't like eating whites other than smoked.
 
If you're going ECVI, there seems to be a healthy ratio of white to red in the Stuart Island area (which would mean similar results in Campbell River areas) in mid June when the first obvious push of larger migrating fish comes through.

Nothing beats a nice white spring :)
 
Red wine, over white wine --- white salmon, over red salmon in my house. Nothing beats a steak from the bottom half of big white spring...for me...
 
Couldn't agree more, I prefer the taste of whites - I think it is because they have more oil as Chris suggests. I'll take the blind taste challenge too, so long as you throw in adequate amounts of red wine.:p
 
Forgot to mention you can tell if they are whites by smelling them - distinct fishy odor so your buddy is correct. You can also check under gill plate to see the flesh colour.
 
X2 on the smell... Caught lots of hog whites in mainland rivers (none in salt yet) and maybe more pronounced in freshwater, but distinctive smell to them. Not old boots either, still quite bright before that gets mentioned !
Learned about whites from grandfather, his favorite to smoke, and eat. As Nog said, there is a difference in flavour, and definitely higher fat/oil content. Grandfather loved to fry a chunk in a pan with just a little salt and pepper, squeeze of lemon when done.
 
Hey guys, thanks for all the helpful info. My pursuit of the whites for the smoker is looking better with all the info provided, thanks again for all of your input.

SS
 
chris73 said:
Some of you say in one sentence that whites are no different than reds but then you state that whites are far better fighters. So if they fight much more then couldn't their muscle tissue be different too? I think there is a lot of personal perception and all is relative as we know.

IMO whites have a lot oilier meat and therefore lend themselves well for smoking as it is the oil that carrys the smoke flavour most. That's why people like smoked chum better than smoked sockeye. Apparently the higher oil content is also the reason the whites start smelling bad when they rot in the rivers. A buddy of mine who fished the Harrison R. many times swears he can smell if it's a white or red before he even touches the fish.

I don't like eating whites other than smoked.
Click to expand...

Some people may like smoked chum better than smoked sockeye. Not me!
Dave
 
IronNoggin said:
Perfect! :D

I greatly prefer the whites. Most of the commercial guys I know do as well. And, there VERY much is a difference in taste!

Cheers,
Nog
Click to expand...

My understanding is that whites still just don't fetch near the $ that a red would so surprises me that 'commercials' would prefer whites ..... lol , I am sure you mean they like the taste better. Funny isn't it that because of the public's expectation that salmon should be red, a big white would be worth so much less, or is this not so much the case anymore ? What is the $ difference now per pound that commercial guys fetch for white vs red ?

...... Best lox I have ever had was some white I had done at Yoshi's !
 
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