Whites all the way.man. IMHO the best eating of any breed of salmon on the west coast.And I also agree that they seem to fight differently than the reds.In my experience the reds seem to run shallower and take more line,while the whites
seem to sound deep and dog it out under the boat,taking shorter, but more runs.Just an observation of mine.
....."The meat of a typical king salmon may range from reddish-orange to pinkish-red. These kings have the genetically-determined ability to metabolize pigments in their diet, which are stored in the muscle tissue – the meat. All salmon eat small marine crustaceans (shrimp, krill and crabs) that are rich in astaxanthin, a carotenoid that is found in most sea life. Carotenoids are natural pigments, such as beta-carotene that makes carrots orange, lycopene that provides tomatoes with red color, and astaxanthin, which gives lobsters’ their red shell. White king salmon do not have the ability to metabolize these pigments from their food sources, leaving their flesh white. The ability of salmon to metabolize and store the red-orange pigment carotene in its muscle cells is determined by their genetic make-up. "
According to articles (if you believe them): "A little-known carotenoid called astaxanthin is now believed to be the most beneficial antioxidant nature has to offer. Astaxanthin's benefits are so numerous, ....from UV-radiation protection, to eye (macular degeneration) and heart health, joint health, to improved athletic performance."
I source salmon for a June Bar B Q for 50 and try to get whitesprings from the Apr/May GN test fishing in the Skeena R or WCVI . Great tasting Bar B Q salmon.
LOVE the whites even did a test to 2 women who thought they were no good got them to try white smoked and red smoked with eyes closed guess which one they liked??? WHITE LOL LOL
and it was the same brine and same smoke ... they were astonished to them its all about visual i think ...
I know spring smell really different from the other salmon...but do the whites really smell different? I have never noticed...and lift the gill plates to check colour...that's smart!
Couldn't help but grinning a bit about comments such as "bring more reds from Qualicum to other rivers...". You can't just transplant salmon from one stream to another. Each river has its own genetical makeup and it would be wrong for many reasons to mix in other genes. And why are whites more plentyful now? Their genes are dominant, means the offsprings of a red and white are usually white or marbled. Do that a few generations in a row and you have a healthy bag of whites.
Couldn't help but grinning a bit about comments such as "bring more reds from Qualicum to other rivers...". You can't just transplant salmon from one stream to another. Each river has its own genetical makeup and it would be wrong for many reasons to mix in other genes. And why are whites more plentyful now? Their genes are dominant, means the offsprings of a red and white are usually white or marbled. Do that a few generations in a row and you have a healthy bag of whites.
******** Chris. Some of your post is only half true.
Cap chinooks are NOT native to the Capilano River. They are Harrison and Squamish donations. They do not spawn naturally in the Cap...except for a few select flukes. A few reds are already mixed in from the brood stock...and I am quite sure Qualicum Reds would survive as well if they were raised for the Cap.
Years ago whites were a rarity and were seldom seen on cleaning tables on this coast.
Howe Sound used to be loaded with Reds....now, they are all gone...never to be seen again. The stories my dad and grandfather could tell you.
There is a big case against hatcheries for a variety of reasons....genetics and the course of nature are totally f'd with...however in the short run no one is going to tell you that hatcheries are a bad idea.
******** Chris. Some of your post is only half true.
Cap chinooks are NOT native to the Capilano River. They are Harrison and Squamish donations. They do not spawn naturally in the Cap...except for a few select flukes. A few reds are already mixed in from the brood stock...and I am quite sure Qualicum Reds would survive as well if they were raised for the Cap.
Years ago whites were a rarity and were seldom seen on cleaning tables on this coast.
Howe Sound used to be loaded with Reds....now, they are all gone...never to be seen again. The stories my dad and grandfather could tell you.
There is a big case against hatcheries for a variety of reasons....genetics and the course of nature are totally f'd with...however in the short run no one is going to tell you that hatcheries are a bad idea.
The Harrison whites were the first chinooks reintroduced to the Vedder way back in the late 1970's and hatchery staff quickly realized that was a mistake and moved to reds. Now there are both. Whites were not preferred because their meat quickly deteriorated once the fish hit fresh water. However, catch them in salt water and I will take a white over a red any day. Yummiest of all.
Love the Whites and I challenge any body to sit at my Table blindfolded and do taste tests ........ Yes Reds look great for company and smoked too But ...... I love my White Springers ! Mind you I never keep em when they hit the Vedder ...... they do get strong
With All this said GOOD LUCK WITH help from DFO and hatcheries ...... it would appear Harper and His Buddies prefer FARMED FISH .... IDIOTS !
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
