White King salmon meat

[Alchase]

My Mother was a gourmet cook, everytime we brought home a white king from Sekiu, she would be in heaven! They taste much better then a red king. Most people think pink when dealing with salmon. Not many restaurants want white meat salmon except the ones who know the difference.
We were told back in the 70s, that the color is determined by their diet, a whit meat fish has been eating more squid and a red meat fish is more herring and other fish.
Have not been able to confirm that though,

[iRem]

I believe I've heard there was some that ran up the Nisqually river??

[DIYARCHERYJUNKIE]

A tule is a fall salmon.  The fish I caught was bright and fresh and definitely not a tule. Taste better than tuna.  I think some of you may have had some tule salmon meat and confused it with the white chinook I harvested.  It is gonna be good tonight I made a brine yesterday and have been cooking since nine am.

[DIYARCHERYJUNKIE]

I read yesterday that it is genetics and they thought it was diet before.  It said they process there diet differnt cause of genetics and don't get the pink or red pigment.  One in twenty chinook have these genetics and for me to slab one I feel blessed.

[buglebuster]

The white meated Tule that i have ate wasnt worth throwing to the dog 

[buglebuster]

I read yesterday that it is genetics and they thought it was diet before.  It said they process there diet differnt cause of genetics and don't get the pink or red pigment.  One in twenty chinook have these genetics and for me to slab one I feel blessed.

Ive caught more chinook than i care to count and never have caught a white one, except those nasty tule. Where did you read this 1 in 20 thing?

[Bullkllr]

Tule refers to the race of Lower Columbia Trib kings. Maybe elsewhere too. They are a fall run king that darkens very quickly. Most of them brown-up out in the ocean even. They are regular red meated kings, but by the time they hit the rivers they have usually darkened significantly and the meat quality diminishes accordingly, until it washes out whitish as most salmon do. Their meat just diminishes more rapidly than most.

The meat of true white kings is white their whole lives. They turn up off the coast and in puget sound frequently but never often in my experience. When their in the river it must make it tough to tell a good one from one that is close to spawning and deteriorated (call those white white kings?).

[Bone_Collector]

That chrome slab you got is not a tule its a white king and even in the rivers its not hard to tell the meat of a white king vs the meat of a king that is getting ready to spawn. Besides who wants to keep the boot kings anyways!

B_C

[carpsniperg2]

I stuck a big tule last year. I said heck with it I can make it edible

WRONG!!!!!

[DIYARCHERYJUNKIE]

This was a chinook.  Read about it.

[BOWHUNTER45]

I will stick to sockeye - steelhead and silvers and in that order hahahaha 

[pianoman9701]

I sell a lot of "ivory" (full white), and "marbled" (white and pink) kings. It is genetic. There can be a whole lot of them in one school and then not see any for a few days. High ticket restaurants love 'em. They're unusual. They're usually cheaper, although I have no idea why. The meat is normally great, especially on the trolls, which is what we sell.

[carpsniperg2]

This was a chinook.  Read about it.

I understand that I was just talking about a tule, since others were talking about them as well

[hoytem]

White king is the best there is! Pretty rare though not as much as you'd think.

[Special T]

My mother has an alergic reaction to Shrimp. She started having reactions to salmon and couldn't figure out why. She was told by her doctor that the pink in the salmon comes from eating shrimp.  That doesn't make much sense to me as ship live deep and salmon don't.  I was told that Farmed salmon were fed shimp shells to give them more color... Can anyone direct me in the correct direction to reference this? thanks