When I catch a white spring those rare days when I fish personally, I throw the thing back... Not that my hot wing burned out tounge can taste the difference, but salmon is supposed to be RED when it's on my plate, that's all.
Rare White Alaskian King Salmon
- Thread starter Fish Assassin
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Fish Assassin
Crew Member
White springs smell funny. Am I the only guy that smells this? I can smell them as soon as they come in the boat. They lose the smell once skinned.But they stink even more when the are about to spawn or caught in the river. Same stink though.
They do make great fish and chips.
But $400+ for a Rare White Spring... It's no wonder why them yankie fish are white on the WCVI. Thier making a killing on selling them.
They do make great fish and chips.
But $400+ for a Rare White Spring... It's no wonder why them yankie fish are white on the WCVI. Thier making a killing on selling them.
Sushihunter
Active Member
When I toured the cannery in Steveston, years ago, they had can labels that said: "Salmon -Guaranteed not to turn red in the can". Turn of the century marketing!
Speaking of green/blue Lingcod flesh....
Back in the early '90's when I lived and fished in the Vancouver area, I would often take my catch into a small Chinese restaurant on Kingsway in Burnaby. Long gone now, I'm afraid.
They would use whatever we brought in to prepare dinner for us. Crabs, Salmon, Rockfish, etc. One day I brought in a Lingcod and gave it to them to prepare. While we were seated having tea and waiting to see what they would do with today's catch, the owner came out and quietly called me aside and took me back to the kitchen saying "there is a problem with your fish."
Upon inspection, the flesh was a nice aqua blue. I laughed and told them it was fine and to continue to prepare it. They did.
Now, normally, we would give them whatever we could not eat for their own dinner. They turned it down and packaged up the leftover Lingcod for me to take home. They were afraid to eat it!
As we were leaving, one of the cooks grabbed me and told me not to feel bad for them - they had a fish of their own that one of them had caught that morning. Then he showed me a 5 gal. white bucket with a tail poking out of the top. I looked in - Dogfish! Looking dried out and leathery, it must have been a real treat for them!
Speaking of green/blue Lingcod flesh....
Back in the early '90's when I lived and fished in the Vancouver area, I would often take my catch into a small Chinese restaurant on Kingsway in Burnaby. Long gone now, I'm afraid.
They would use whatever we brought in to prepare dinner for us. Crabs, Salmon, Rockfish, etc. One day I brought in a Lingcod and gave it to them to prepare. While we were seated having tea and waiting to see what they would do with today's catch, the owner came out and quietly called me aside and took me back to the kitchen saying "there is a problem with your fish."
Upon inspection, the flesh was a nice aqua blue. I laughed and told them it was fine and to continue to prepare it. They did.
Now, normally, we would give them whatever we could not eat for their own dinner. They turned it down and packaged up the leftover Lingcod for me to take home. They were afraid to eat it!
As we were leaving, one of the cooks grabbed me and told me not to feel bad for them - they had a fish of their own that one of them had caught that morning. Then he showed me a 5 gal. white bucket with a tail poking out of the top. I looked in - Dogfish! Looking dried out and leathery, it must have been a real treat for them!
Englishman
Well-Known Member
Dogfish is eaten all the time in U.K fish and chip shops where it is called Rock Salmon!
http://en.wikipedia.org/wiki/Rock_salmon
How's that for a marketing euphemism!!
http://en.wikipedia.org/wiki/Rock_salmon
How's that for a marketing euphemism!!
Sushihunter
Active Member
Yes. I've eaten dogfish before. Just another white flesh fish.
If I served it to you, you wouldn't even know unless I told you.
My only problem with it is that you need to select fish under 3' and there really isn't a lot of meat on them.
Other than that, the taste just fine.
FishBC.org
Active Member
As long as they're prepped proper, as they urinate through the skin...
If not done right, ammonia city!
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