I don’t mind the look of whites either. I sometimes shared some salmon with a lady I worked with. She only wanted white Spring. loljust close your eyes , the taste is great!!!
Or Ivory King’sThey call the “Snow Kings” at posh NYC restaurants. And charge more.
ANY TIME !!!!!!!!!!!!!!!!!!Trade a red for a white any day.
X2 on the smoked whites, I think as smoked salmon they are only second too sockeye. At the Pike Street Market in Seattle they call them Albino Kings, a friend of mines wife brought one home after a shopping trip to Seattle, he was pissed. He release's 30 pounders on the Fraser R. when you're allowed to retain them because he's got it in his head that their not as good as reds. While we on a Moose hunting trip, I brought some along and he tried it, he said man is that ever good, I said it's white spring, he didn't believe it. He believes now.
When canning Red Springs I will always put some White Spring in with it, the Whites are fatter than Reds and god knows that big reds are drier than a popcorn fart and need the moisture, If I have it I will use the whites belly flap part to put with the red, makes great canned salmon.Look NASTY canned BUT TASTE GREAT