What to do with white spring

[trophywife]

The thead said what to do with White and marbled springs,hope they are not hybirding the streams with whites ,are the iodine bathes or cemicale bathes they are subjected to at incubation stage related to pale color of meat?

Sometimes i put on my tinfoil hat and think the same things. Only i do it with spellcheck.

 

[hambone]

This white spring issue frustrated me to no end when guiding.

A guest would see the colour of the flesh and looked puzzled. Even after explaining that a white spring is a prized fish I still got the feeling it was bound to stay in a freezer until it got thrown out.

I personally love them, particularly for smoking.

 

[walleyes]

I'll take them back home to Alberta with me if yah all don't want them.. They fit in my jars or smoker no problem..

 

[Bait&Sea]

Simple salt/sugar cure, smoked with heavy layer of cracked black pepper

 

[Bag-Juan]

i give them away. They seem to stinky/fishy for me.

 

[Sir Reel]

Smoke them!

 

[searun]

I'll take a whitey any day over a red. Love them on BBQ skin down. Prior to cooking place in pan skin down, then spread olive oil on the flesh, then sprinkle ginger powder, liberal amounts of fresh crushed garlic and fresh dill, sprinkle course salt and then top with liberal amount of dark brown sugar and place in fridge for an hour to 2 hours to cure. Then place on bbq, and key is not to over cook. As soon as meat starts to flake, pull it off the bbq and enjoy.

 

[Poppa Reelie]

Salt, pepper, lemon zest, fresh sliced ginger all over the top, butter and bake...other than that, iam not a big fan of them on the bbq

 

[Poppa Reelie]

Salt, pepper, lemon zest, fresh sliced ginger all over the top, butter and bake...other than that, iam not a big fan of them on the bbq

 

[fishhawk]

We did a blind taste test with white and red spring and found there was absolutely no difference in flavour!

 

[Cuba Libre]

We did a blind taste test with white and red spring and found there was absolutely no difference in flavour!

Totally agree-- some people let their eyes fool their brain..

 

[CIVANO]

Same with us. Wife did not like White Springs and I ask her to do a blind test and she could not tell the difference.

 

[Prawn Star]

I eat white springs all the time cooked many ways as mentioned in previous posts. One thing I do with 20+ fish is grind them up and make salmon burgers. The fatty big ones stay moist. The secret is do not over cook. Seasoning is up to your imagination. I also make salmon tartare or ceviche with the ground fish.

 

[dfrase]

I eat white springs all the time cooked many ways as mentioned in previous posts. One thing I do with 20+ fish is grind them up and make salmon burgers. The fatty big ones stay moist. The secret is do not over cook. Seasoning is up to your imagination. I also make salmon tartare or ceviche with the ground fish.

Do you have a recipe you can share for salmon burgers?

 

[Prawn Star]

I basically make them the same as beef burgers. Egg and bread crumbs for binder, dill weed, salt and pepper and any other spice you want to throw in. I also grate some lemon rind and ginger in it. I make a avocado and wasabi spread for a topping. If you like cilantro I chop some up and add to the mixture. I grill them the same you would do a regular burger paying close attention as they cook in 5 min each side.

 

[Ringo]

Time to revive this old tread. Post your recipes and techniques for cooking/smoking white springs.

 

[Ryan A]

Time to revive this old tread. Post your recipes and techniques for cooking/smoking white springs.

Prepare and eat just like a red and marble spring because they all taste the same

 

[scott craven]

i give them away. They seem to stinky/fishy for me.

Lol, I can smell a white before it's in the boat!

 

[Stosh]

I know get my whites candied. Great for sushi rolls!

 

[carpeweekend]

I found this recipe for White Springs several years ago and it is awesome.


2 fillets of ivory (white spring) salmon with skin (3 oz/85 g each)

Salt and freshly ground black pepper

1 tsp extra virgin olive oil (more for drizzling)

1 tsp butter

3 tbsp chanterelle mushrooms


4 – 5 g green onions (sliced)

6 sun gold tomatoes (cut in half)

20 ml white wine

60 ml vegetable stock

1 tbsp piri piri sauce

Method


Preheat oven to 500 F.

Season fillets with salt and pepper.


Heat a large non-stick (oven-safe) skillet on the stovetop over medium-high heat. Add olive oil, swirl to coat the pan and warm for 3 to 5 minutes.
Remove pan from heat and place salmon pieces skin side down. Do not flip the salmon.
Place the pan with the salmon in the top part of the oven for 6 to 8 minutes.
After 6 to 8 minutes, turn the oven to high broil and cook for another 2 to 3 minutes.
Remove from oven and place the salmon on a plate.
In the same pan, place butter, mushrooms, tomatoes and green onions. Season lightly with salt.
Place the pan on the stovetop and cook over medium-high heat until the mushrooms are tender.
Remove from heat. Deglaze with white wine, vegetable stock and piri piri.
Spoon the mushroom mixture and sauce over the salmon.
Drizzle a little extra virgin olive oil over the fish and serve with fresh seasonal green vegetables.