White King salmon meat

[BOWHUNTER45]

White king salmon meat = crab bait

20x

[WSU]

Lots of people bashing tules on here.  It's true that they aren't great once they hit the Columbia, but they are just fine in the salt.  A ton of the kings caught off the Washington coast in Westport, Neah, etc. are Columbia Tules.  People don't know the difference in the salt.

[BOWHUNTER45]

Yeah Guess it like liver ...some love it & hate it 

[_TONY_]

I think a lot of you that are bagging on them, might be harboring some sort of bad memory of eating a booted fall chinook...

[DIYARCHERYJUNKIE]

Not like liver.  Like arguing apples and oranges.  Seems some are far more experienced than others when it comes to fish.  Those who aren't think tule yuk!  Those who are know there is a complet differnce between the two.  Fall run tule don't run in July.  Even if you don't know fish you should know that.  Just cause you've been tricked by family into eating rotten fish don't hate on good clean ivory chinook.  I've been eating sockeye recently and the ivory chinook was WAY better taste.  Real mild salmon flavor but real firm.  Boots definitely get thrown back but I've never seen a boot in July cause they just hit the bay no time to turn brown.

[DIYARCHERYJUNKIE]

I think a lot of you that are bagging on them, might be harboring some sort of bad memory of eating a booted fall chinook...

           

They might of been eating carp!   

[DIYARCHERYJUNKIE]

My brother sells fish for a living all over the world, and he says they are way higher priced than the normal ones.   We barbecued several of them he obtained and they were tasty.

Its funny how many different opinions there are and how many different "facts".

I seen them for 40 a lb last year Online.

[DIYARCHERYJUNKIE]

http://fishmarketfridays.com/descriptions/ivory_king_salmon.htm

http://www.wildbcfish.ca/products.html#ivorychinook

http://www.adfg.alaska.gov/index.cfm?adfg=wildlifenews.view_article&articles_id=244

http://frugeseafood.com/salmon-ivory-king/

A little info for the haters.

[CoryTDF]

  yuk! I had my fill of that nasty stuff!

[Button Nubbs]

http://fishmarketfridays.com/descriptions/ivory_king_salmon.htm

http://www.wildbcfish.ca/products.html#ivorychinook

http://www.adfg.alaska.gov/index.cfm?adfg=wildlifenews.view_article&articles_id=244

http://frugeseafood.com/salmon-ivory-king/

A little info for the haters.

Your first 2 sources contradict each other.

[BOWHUNTER45]

Not like liver.  Like arguing apples and oranges.  Seems some are far more experienced than others when it comes to fish.  Those who aren't think tule yuk!  Those who are know there is a complet differnce between the two.  Fall run tule don't run in July.  Even if you don't know fish you should know that.  Just cause you've been tricked by family into eating rotten fish don't hate on good clean ivory chinook.  I've been eating sockeye recently and the ivory chinook was WAY better taste.  Real mild salmon flavor but real firm.  Boots definitely get thrown back but I've never seen a boot in July cause they just hit the bay no time to turn brown.

Man...I hope your just being funny ...There is no salmon that compares to a Sockeye ..None !!! But again we all have our opinion 

[j_h_nimrod]

I had never heard of a Tule Chinook (other than a lesser known common name like King) but after reading a bit and looking into it, it sounds to me like a lot of people are ignorant, misinformed, or just plain prejudiced by a different genetic stock of chinook.  The same thing happens to different genetic stocks of Chum Salmon, in SE Alaska a chum in salt water is considered junk because of their rapid deterioration while many places on the Yukon, hundreds of miles from SW have very good quality chums being targeted. It is just a difference in genetic evolution.

A true white or ivory king (their flesh is that color even when dime bright, it is not a deteriorated red flesh) is a great eating fish and highly sought after by some of the most picky of salmon eaters. It typically contains a much higher oil content and has a more delicate flavor. The reason for this (the last I knew) is unknown but related to an enlarged pyloric caeca (the frilly organ in the fish that metabolizes fats).

There is a reason that commercially caught white king is more expensive, it is a superior and more desireable product.

[_TONY_]

Here's a couple pictures of white kings that we've boated...

[3nails]

I had never heard of a Tule Chinook (other than a lesser known common name like King) but after reading a bit and looking into it, it sounds to me like a lot of people are ignorant, misinformed, or just plain prejudiced by a different genetic stock of chinook.  The same thing happens to different genetic stocks of Chum Salmon, in SE Alaska a chum in salt water is considered junk because of their rapid deterioration while many places on the Yukon, hundreds of miles from SW have very good quality chums being targeted. It is just a difference in genetic evolution.

A true white or ivory king (their flesh is that color even when dime bright, it is not a deteriorated red flesh) is a great eating fish and highly sought after by some of the most picky of salmon eaters. It typically contains a much higher oil content and has a more delicate flavor. The reason for this (the last I knew) is unknown but related to an enlarged pyloric caeca (the frilly organ in the fish that metabolizes fats).

There is a reason that commercially caught white king is more expensive, it is a superior and more desireable product.

  Fraser river white kings are the most oily and best tasting king there is save for a California king that has fed on anchovies and sardines its whole life.    Now pinks, chums, and coho........ 

[singleshot12]

White King=Oil=Flavor , Don't let the color of the meat fool ya! True Ivory Kings rule! and are worth twice as much per pound imo