Rare White Alaskian King Salmon

So Pearl White Spings and Rare Alaskian White Kings. What next Ruby Red Pinks? :) This rates right up the with Chum Salmon being called Keta Salmon. WTF is Keta? Oh Chum....LOL
 
Just checked some NYC wholesalers and wild king salmon is $30 to $40 a pound. That makes a Tyee after filleted about 20 lbs or $600 to $800

/fishon
 
That would be about right as the fish they should was only 15#'s....I give my whites away....Can't stand them

Hey King Cod, Do you still have that whitty in the frezer? We could be rich... :)
 
Seen them called Ivory Salmon too-that was a Canadian effort @ marketing them.

If Iron Noggin logs in he might be able to supply some info on the winter trolling season for them on WCVI-prices were high and the fish were beiong flogged in/around NYC.
 
Maybe the farms should stop adding colour to their pellets.
 
To clarify what is being discussed, the alaskan white salmon is definitely a rare fish up in Alaska. This fish is not seen very often or caught by alaskan fishermen as this fish is a very fast swimmer, actually much faster than the alaskan red. The alaskan fishermen are much to slow to catch these fish and they manage to escape the nets and hooks until they reach canadian waters where the canadian fishermen who are much faster catch the whites as much as the reds. I hope this has clarified the discussion, now I must get back to the Red Green show where I am learning how to install a household air conditioning unit on my boat, we are at the part where we run out of duct tape and have to find a 35mile long extension cord.
Keep your sticks on the ice boys.
 
Fish Assassin said:
The fish is ruined now.....It needs to be the RARE white color..I know I am from Vancouver saying that..... :)
Click to expand...

Not to many people in Van really looking to fill their freezers with big whites. The meat can be quite good for smoking, but not all that popular here either.

Believe it or not the best way I found to serve a really white spring to guests was as fish and chips. They never even guess it is Salmon, when you tell them what they were eating they hardly believe you. It's actually very good battered and deep fried, very hard to tell the dif from standard cod or hali.
 
Fish the Vedder quite often in the fall and the majority of springs I catch are white... This may change my wifes attitude and maybe now she will let me bring one home. lol.
 
I use my own recipe I created(on web site) which you marinate overnight with white wine,soy,ginger, and brown sugar everyone who has it loves it I personally LOVE white spring i would take white anytime, bbq some up the other night the GF said what is this???? I said white spring she then said its the best she has ever had.
Really when it comes down to it ALL our salmon is great if you prepare and cook it properlly thats the secret, overcooking by 1 min can turn good fish into crap really easy..

Wolf
 
hmmmm........same story with Ling Cod that have aqua-green tinged flesh......they would pay big bucks in New York for these Lings.

Eaten dozens of them......never noticed any difference in taste between green Ling and white Ling.
 
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