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Other Activities => Fishing => Topic started by: DIYARCHERYJUNKIE on August 06, 2012, 10:02:25 AM

Title: White King salmon meat
Post by: DIYARCHERYJUNKIE on August 06, 2012, 10:02:25 AM: I caught a White King the other day in the Canal. It was super clean and bright. It was a hen hatchery fish. I cut it and the meat is white like tuna. Firm like tuna too. I smoked a peice and it was the best salmon I've ever had. I thought it was foul meat at first. Untill I read about it online and it says they're rare and from the frasier river? I dont know for sure. Have any of you guys caught a white king or "ivory king"?
Title: Re: White King salmon meat
Post by: pips4bucks on August 06, 2012, 10:11:35 AM: The Vedder/Chiliwack river system in Canada has a huge fall run of white kings. The locals don't particularly care for 'em because the kings push the coho out of the holes. I think the white kings are pretty tasty. They're especially good if you cold smoke 'em for an hour then can 'em. YUM! :EAT:
Title: Re: White King salmon meat
Post by: jackmaster on August 06, 2012, 10:15:10 AM: back in the day when the stuck river was open we would catch mainly white meat salmon, why i have no clue but that run that came up that river seem to be that way :dunno:
Title: White King salmon meat
Post by: iRem on August 06, 2012, 10:22:08 AM: I've fished the Frasier River for years and I would agree the locals do not like the white salmon. They always look at the gills to determine if they are white or not! I never cared smoke it up and eat away! Nothing like catching BIG Kings in the Frasier River! I'll find some pics and post later!!
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on August 06, 2012, 10:30:33 AM: I like it more cause it seems lighter in the salmon flavor and firmer in texture the peice I smoked was like candy. Soy vey marinade and lime jucie overnight and 6 hours low heat smoke alder chips. Perfect. I hope i find another one with the backstraps of a stergueon :chuckle:
Title: Re: White King salmon meat
Post by: Bone_Collector on August 06, 2012, 10:45:12 AM: The canal has a few rivers where there are runs of the white kings we use to get a few every year out of the Skok before it turned into a hell hole! Good eatin fish for sure! Nice Catch

B_C
Title: Re: White King salmon meat
Post by: lokidog on August 06, 2012, 10:48:23 AM: The one I caught last month up here had white and pinkish meat. Tasted fine! :drool:
Title: Re: White King salmon meat
Post by: 257 Wby Mag on August 06, 2012, 10:56:55 AM: I think they call em Tule kings on the the Columbia/Cowlitz?
Title: Re: White King salmon meat
Post by: buglebuster on August 06, 2012, 10:57:54 AM: Back when i first started fishing at Underwood, we used to yard in the big Tule salmon and take them home. Pure white meat on most of them! Nastiest salmon out there, didnt take us long before we didnt even let those stinky things in the boat!
Title: Re: White King salmon meat
Post by: SteelheadDC on August 06, 2012, 11:11:27 AM: Did the same thing for decades at underwood before it was ruined last year. Keep them tules out of the boat, but they are sure fun to catch. Would always have to keep one or two hens per year for eggs, they have about 4 lbs in them. Then the carcass turns into "neighbor fish" as my buddy calls them. MMMM tule the other white meat.
Title: Re: White King salmon meat
Post by: buglebuster on August 06, 2012, 11:57:26 AM: Quote from: SteelheadDC on August 06, 2012, 11:11:27 AM
Did the same thing for decades at underwood before it was ruined last year. Keep them tules out of the boat, but they are sure fun to catch. Would always have to keep one or two hens per year for eggs, they have about 4 lbs in them. Then the carcass turns into "neighbor fish" as my buddy calls them. MMMM tule the other white meat.
funny you say that! we used to say tule, the other white meat to! we would always keep a giant hen for eggs and try to win the biggest salmon at hammers, then give the meat away! :chuckle: underwood will be missed, a whole way of life the younger crowd will just not understand!
Title: Re: White King salmon meat
Post by: JohnVH on August 06, 2012, 12:15:25 PM: whites are good eating.
Title: Re: White King salmon meat
Post by: cohoho on August 06, 2012, 12:20:36 PM: We used to make our annual trip to Ketchican and 50% were white during the later season... Good eats....
Title: Re: White King salmon meat
Post by: BOWHUNTER45 on August 06, 2012, 12:23:18 PM: I have caught a couple but did not really care for it ...never tried to smoking it ....long as I am catching fish I am happy :dunno: :chuckle: :tup:
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on August 06, 2012, 12:27:39 PM: The red meat isn't near as good as the white. I don't know why you would prefer the red? The white meat cost more online. I don't think it's a tule is it? Or is that just what you named the big nasties down south there? they market the meat online as white or ivory salmon and it's 40 a pound at most seafood company's from AK.
Title: Re: White King salmon meat
Post by: Alchase on August 06, 2012, 12:39:23 PM: 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,
Title: White King salmon meat
Post by: iRem on August 06, 2012, 12:39:33 PM: I believe I've heard there was some that ran up the Nisqually river??
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on August 06, 2012, 12:42:04 PM: 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.
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on August 06, 2012, 12:47:18 PM: 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.
Title: Re: White King salmon meat
Post by: buglebuster on August 06, 2012, 12:52:25 PM: The white meated Tule that i have ate wasnt worth throwing to the dog :twocents:
Title: Re: White King salmon meat
Post by: buglebuster on August 06, 2012, 12:54:20 PM: Quote from: DIYARCHERYJUNKIE on August 06, 2012, 12:47:18 PM
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?
Title: Re: White King salmon meat
Post by: Bullkllr on August 06, 2012, 01:30:38 PM: 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?).
Title: Re: White King salmon meat
Post by: Bone_Collector on August 06, 2012, 02:17:39 PM: 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
Title: Re: White King salmon meat
Post by: carpsniperg2 on August 06, 2012, 02:24:04 PM: I stuck a big tule last year. I said heck with it I can make it edible :chuckle:

WRONG!!!!!
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on August 06, 2012, 02:44:03 PM: This was a chinook. Read about it.
Title: Re: White King salmon meat
Post by: BOWHUNTER45 on August 06, 2012, 02:48:52 PM: I will stick to sockeye - steelhead and silvers and in that order hahahaha :tup:
Title: Re: White King salmon meat
Post by: pianoman9701 on August 06, 2012, 02:54:24 PM: 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.
Title: Re: White King salmon meat
Post by: carpsniperg2 on August 06, 2012, 02:58:23 PM: Quote from: DIYARCHERYJUNKIE on August 06, 2012, 02:44:03 PM
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 :tup:
Title: Re: White King salmon meat
Post by: hoytem on August 06, 2012, 03:21:48 PM: White king is the best there is! Pretty rare though not as much as you'd think. :tup: :tup: :drool:
Title: Re: White King salmon meat
Post by: Special T on August 06, 2012, 03:31:38 PM: 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
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on August 06, 2012, 03:44:40 PM: In Canada we refer to this as white-flesh Chinook, not to be confused with the 'spirit salmon' a rare occurrence where the salmon's exterior and internal flesh are almost colourless, but not albino. The 'spirit salmon' result from a recessive gene similar to the spirit bear.
White Chinook salmon are called the spirit salmon.
Flesh
White-flesh Chinook salmon are a natural form of Chinook salmon and more common in some stocks than in others.
Salmon traits are inherited through their genes and colouration is one of those traits. Some traits are recessive and some dominant; however, colouration is a blended gene similar to height in humans. Human offspring are not exactly the height of one or the other of the DNA contributor, but rather a combination.
The colouration in salmon flesh is produced by carotenoids, a photosynthetic natural pigment produced only by phytoplankton, algae, plants, and a limited number of fungi and bacteria. It?s bio-accumulated up the food chain to produce the familiar pink, orange and red colours flesh colours in salmon.
White-fleshed Chinook salmon taste like salmon but look more like tuna.
Salmon aren?t alone in showing their carotenoids. Numerous species of birds (flamingos especially) crustaceans, fish and insects are also pigmented with carotenoids obtained from their diet. The distribution and storage of the colouration is determined by each animal's genes. White flesh still has significant quantities of carotenoids even if we cannot see it with our naked eye.
Carotenoids
This fat-soluble pigmentation molecule has many important roles to play in salmon, humans and other wildlife. Two important ones for salmon are during the development of secondary sex characteristics (in the egg) and sexual maturation of the adult fish (when they spawn).
In salmon eggs carotenoids offer important protection from UV rays and other harmful occurrences. When salmon spawn, carotenoids are redistributed from the flesh to the skin to produce spawning colours.
Salmon accumulate carotenoid from their diet and then deposit it in their muscle tissue. This accounts for 65 percent of a salmon?s body mass! In the muscle tissue carotenoids protects the salmon?s fatty acids and other sensitive cellular components from oxidative stress during their extremely taxing migration hundreds of kilometres to spawn in their natal streams.
Research showed the following average concentrations of carotenoids in wild salmon.
Sockeye salmon range: 30?58 mg/kg, average: 40.4 mg/kg
Coho salmon range: 9?28 mg/kg, average: 13.8 mg/kg
Pink salmon range: 3?7 mg/kg, average: 5.4 mg/kg
Chum salmon range: 1?8 mg/kg, average: 5.6 mg/kg
Chinook salmon range: 1-22 mg/kg, average: 8.9 mg/kg (it has the lowest and therefore displays the white flesh we are familiar with)
Spirit bear sow with 2 black bear cubs.
So what's similar to carotenoids? Beta-carotene found in carrots is the most familiar to us. Humans convert beta-carotene to vitamin A for use in the macula region of the eye to reduce UV light damage, the same as the salmon uses carotenoids to reduce UV light in the egg.
Where can you find white-fleshed Chinook salmon? The Harrison River late run (fall), the Upper Pitt River summer run and the Chilliwack River fall run are all predominately white flesh. Many other systems also have white-flesh Chinook. Your best bet to find other runs of white-flesh Chinook is to ask locals.
Hatcheries
In BC we have 3 main types of hatcheries (or hybrids of the following):
Major facilities producing fish in areas where the Federal government (Department of Fisheries and Oceans) is the main steward, and in watersheds where the stocks or habitat has been compromised or degrader. These facilities generally produce commercially, recreationally and First Nations (FN) fishable abundance.
CEDP (Community Economic Development Program) facilities producing large enough numbers of fish in degraded watersheds. These facilites focus on support recreational and FN fisheries and are generally managed by the Federal government in partnership with FN or a local stewardship organization.
Public Involvement Hatcheries that are very small and work to conserve and rebuild degraded runs. These facilities are conservation based and salmon returns are not targeted for fishing. They are generally run by the Federal government in partnership with volunteer aquatic stewards such as Fish and Game protection associations, Streamkeepers and Enhancement Societies.
Chinook enhancement and conservation is very important as it is a species of fisheries management concern for its environmental (ecosystem), cultural, spiritual, economic, educational and social value. These fish matter to us all!
The numbers of juveniles released from hatcheries of all three types provide food for the entire food web. Hatchery salmon are eaten by everything from birds to whales.
The biggest threat hatchery salmon face is loss of productive habitat, including their ocean habitat. Global warming may be their biggest threat as it changes ocean productivity, ocean currents, predator / prey timing and freshwater habitat by increasing water temperature and reducing flows in the rivers.
Unfortunately, much of the historic and alternate habitat that saved salmon during the most recent 5 climate changes is no longer accessible. It?s now behind dams and dykes.

From. http://psf.ca/index.php?option=com_content&view=article&id=80:haveyouheardofwhitefleshedchinooksalmon&catid=15:qanda&Itemid=24 (http://psf.ca/index.php?option=com_content&view=article&id=80:haveyouheardofwhitefleshedchinooksalmon&catid=15:qanda&Itemid=24)
Title: Re: White King salmon meat
Post by: SteelheadDC on August 06, 2012, 03:45:00 PM: I dont have any reference but since I was an undergrad I have gone with the belief that the meat of most anadromous fish are colored pink due to the digestion of the exoskeleton of shrimp. Tule or white king chinook do not posses the correct enzyme to digest so their meat does not color. And yes it is true that farmed salmon are fed colored food for a week before they are harvested to give them pink meat and a better price at market
Title: Re: White King salmon meat
Post by: beagledog on August 06, 2012, 04:41:55 PM: Call it what you want white chinook, white salmon ,tule white meated salmon go to the neighbors :tup:
Title: Re: White King salmon meat
Post by: BigD on August 06, 2012, 05:04:30 PM: Didn't we have this same discussion last year? I really like setn a hook in em but I don't care much to eat em. Once you go sockeye you will never go back!
Title: Re: White King salmon meat
Post by: pianoman9701 on August 06, 2012, 05:20:06 PM: Quote from: Special T on August 06, 2012, 03:31:38 PM
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

Their color has little or nothing to do with their feed. Ivory salmon swim in the same schools and eat the same feed as normal kings. It's genetics, not feed.
Title: Re: White King salmon meat
Post by: 3nails on August 06, 2012, 06:03:02 PM: I pound the Fraser river every year and bring home almost 4 different colors of meat. Bright red, pink, marbled, and bright white. The extreme red and white are super oily and have amazing flavor. The pink is so-so and the marbled is absolutely awful. Dry and chewy. :puke: I'd throw every marbled back I could if I could tell for certain what they were.
Title: Re: White King salmon meat
Post by: Button Nubbs on August 06, 2012, 06:53:31 PM: The only white fish I'm eatin is halibut, ling, or sturgeon. White king... Yuck!
Title: Re: White King salmon meat
Post by: grundy53 on August 06, 2012, 07:47:51 PM: Arguing apples and oranges. "Tules" and "white kings" are two different strains of Chinook.
Title: Re: White King salmon meat
Post by: beagledog on August 06, 2012, 10:03:54 PM: You can eat what you want to eat
Just don't BBQ a turd and tell me how good it is :cue: :chuckle:
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on August 07, 2012, 05:11:44 AM: Chrome slab. No boot about it! I leave those for others to throw back. I don't troll up to many tule in the canal or boots in the first week of aug..... Two differnt people have said"this is the best smoked salmon I've ever had". Only two have tried it. I bet you'd say the same. I bet I throw the brightest red hen I have smoked and the Ivory side by side and you haters pick the white chinook every time. It's clearly better fish. Only a rookie angler would think some rotten fish was good. Ive been hookin kings for 20 yeArs now and I know what a boots meat looks like.
Title: Re: White King salmon meat
Post by: teal101 on August 07, 2012, 02:16:40 PM: Quote from: grundy53 on August 06, 2012, 07:47:51 PM
Arguing apples and oranges. "Tules" and "white kings" are two different strains of Chinook.

Correct. "Tules" are normal kings that begin their spawning process in the ocean so by the time they make it to their spawning site they are ready to go. Their spawning site is very close to the ocean, they dont have the time to prepare to spawn in the river like many other strains do. Just a FYI, each creek has its own genetically diverse population of Kings and each one has it's own quirks.
Title: Re: White King salmon meat
Post by: cohoho on August 07, 2012, 03:22:54 PM: Quote from: grundy53 on August 06, 2012, 07:47:51 PM
Arguing apples and oranges. "Tules" and "white kings" are two different strains of Chinook.

No Tules in AK, totally different, do not blame you for not eating a Tule, but white meat Kings- especially winter Kings out of Homer and Ketchikan, yummy! And this from one of the biggest Salmon snobs around.....ME! I never ate anything but fresh Reds.. Gave all almost all Kings away...
Title: Re: White King salmon meat
Post by: singleshot12 on August 07, 2012, 08:22:12 PM: Nothing better eating than a white king from Canada or Alaska. BTW anyone know where I can purchase 3 or 4 from the Fraser for canning?
Title: Re: White King salmon meat
Post by: MuleySniper on August 07, 2012, 08:38:05 PM: Springers hands down.... JMO :)
MS
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on August 08, 2012, 08:00:03 AM: Quote from: cohoho on August 07, 2012, 03:22:54 PM
Quote from: grundy53 on August 06, 2012, 07:47:51 PM
Arguing apples and oranges. "Tules" and "white kings" are two different strains of Chinook.

No Tules in AK, totally different, do not blame you for not eating a Tule, but white meat Kings- especially winter Kings out of Homer and Ketchikan, yummy! And this from one of the biggest Salmon snobs around.....ME! I never ate anything but fresh Reds.. Gave all almost all Kings away...

Would you say my fish was a white king? The head clearly depicts a clean hen. I wonder why this hatchery fish contains genetics form AK? I hope I can hook another. I'll get pics before I fillet it to show how Crome.
Title: Re: White King salmon meat
Post by: grundy53 on August 08, 2012, 08:03:27 AM: Quote from: DIYARCHERYJUNKIE on August 08, 2012, 08:00:03 AM
Quote from: cohoho on August 07, 2012, 03:22:54 PM
Quote from: grundy53 on August 06, 2012, 07:47:51 PM
Arguing apples and oranges. "Tules" and "white kings" are two different strains of Chinook.

No Tules in AK, totally different, do not blame you for not eating a Tule, but white meat Kings- especially winter Kings out of Homer and Ketchikan, yummy! And this from one of the biggest Salmon snobs around.....ME! I never ate anything but fresh Reds.. Gave all almost all Kings away...

Would you say my fish was a white king? The head clearly depicts a clean hen. I wonder why this hatchery fish contains genetics form AK? I hope I can hook another. I'll get pics before I fillet it to show how Crome.

The genetics are not necessarily from AK they are in the Fraser river too as well as others.
Title: Re: White King salmon meat
Post by: Button Nubbs on August 08, 2012, 09:32:21 AM: And not all salmon/steelhead go to the river they are born in. Some fish are nomadic for whatever reason, more than most people think.
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on July 03, 2013, 08:35:55 PM: I went out today looking for another white king. No fish on but I'll keep at it and photograph every fish whole before I fillet it so I can show how chrome these tules really are. :chuckle: I mean kings.
Title: Re: White King salmon meat
Post by: _TONY_ on July 03, 2013, 09:05:37 PM: Caught a bunch of white kings when fishing off Tofino B.C. for an SSJ artical a couple years ago (toad-fino)... I think they're not bad...
Title: Re: White King salmon meat
Post by: buglebuster on July 03, 2013, 09:09:27 PM: tasty tule :puke:
Title: Re: White King salmon meat
Post by: _TONY_ on July 03, 2013, 09:12:34 PM: They're not Tules like you'd find swimming up the lower Columbia tribs... Different fish. :rolleyes:
Title: Re: White King salmon meat
Post by: RB on July 03, 2013, 09:15:59 PM: Good lord so all the White kings you catch and do not want send them my way by far the best smoking King you can catch they seem to be a bit more oily than regular pink meat Kings more like black cod good eats! :twocents:
Title: Re: White King salmon meat
Post by: runamuk on July 03, 2013, 09:17:16 PM: Quote from: pips4bucks on August 06, 2012, 10:11:35 AM
The Vedder/Chiliwack river system in Canada has a huge fall run of white kings. The locals don't particularly care for 'em because the kings push the coho out of the holes. I think the white kings are pretty tasty. They're especially good if you cold smoke 'em for an hour then can 'em. YUM! :EAT:
that sounds perfect...yum
Title: Re: White King salmon meat
Post by: Bullkllr on July 03, 2013, 10:43:28 PM: Quote from: _TONY_ on July 03, 2013, 09:12:34 PM
They're not Tules like you'd find swimming up the lower Columbia tribs... Different fish. :rolleyes:

Quote from: RB on July 03, 2013, 09:15:59 PM
Good lord so all the White kings you catch and do not want send them my way by far the best smoking King you can catch they seem to be a bit more oily than regular pink meat Kings more like black cod good eats! :twocents:

Quote from: teal101 on August 07, 2012, 02:16:40 PM
Quote from: grundy53 on August 06, 2012, 07:47:51 PM
Arguing apples and oranges. "Tules" and "white kings" are two different strains of Chinook.

Correct. "Tules" are normal kings that begin their spawning process in the ocean so by the time they make it to their spawning site they are ready to go. Their spawning site is very close to the ocean, they dont have the time to prepare to spawn in the river like many other strains do. Just a FYI, each creek has its own genetically diverse population of Kings and each one has it's own quirks.

:yeah: :yeah: :yeah:

I thought this was settled last year :bash:
They are two completely different types of chinook.

It is known...
Title: White King salmon meat
Post by: sirmissalot on July 03, 2013, 11:11:34 PM: White kings eat great, I've actually done a side by side comparison and couldn't notice a real difference in flavor. I'd rather catch a red one or a white one than a marble one, but I get a lot of marble chinook out of Neah every year, got one today even. They eat fine but aren't as pretty. I know the commercial guys don't get much for a white king, there is a run of big kings every year in Neah and most are white.

Comparing a white chinook to a Tule makes no sense whatsoever

I'll try to remember to take a picture if we get another marbled one tomorrow
Title: Re: White King salmon meat
Post by: HntnFsh on July 04, 2013, 06:54:50 AM: There are also a few white kings caught in the Columbia every year also. Seems like the White Salmon river was named for them. As stated before, there is a huge difference between a tule and a white king.
Title: Re: White King salmon meat
Post by: Taco280AI on July 04, 2013, 07:07:58 AM: I caught one off the Edmonds pier a few years back, a little milder than the regular pink, but good.
Title: Re: White King salmon meat
Post by: Ironhead on July 04, 2013, 07:47:03 AM: One more vote for the don't like white Kings category.
When we lived up in Juneau the white Kings were all ways crab bait. They were not as firm or oily as the red Kings. These fish were all fresh from the salt. Some people smoked them but most locals did not put white Kings in the table fare freezer.
Title: Re: White King salmon meat
Post by: SkookumHntr on July 04, 2013, 08:26:58 AM: White king salmon meat = crab bait
Title: Re: White King salmon meat
Post by: boneaddict on July 04, 2013, 08:41:41 AM: 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. :dunno:

Its funny how many different opinions there are and how many different "facts". :chuckle:
Title: Re: White King salmon meat
Post by: BOWHUNTER45 on July 04, 2013, 08:48:40 AM: Quote from: SkookumHntr on July 04, 2013, 08:26:58 AM
White king salmon meat = crab bait
:yeah: 20x
Title: Re: White King salmon meat
Post by: WSU on July 04, 2013, 08:50:33 AM: 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.
Title: Re: White King salmon meat
Post by: BOWHUNTER45 on July 04, 2013, 08:55:34 AM: Yeah Guess it like liver ...some love it & hate it :chuckle:
Title: Re: White King salmon meat
Post by: _TONY_ on July 04, 2013, 12:14:34 PM: 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... :chuckle:
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on July 04, 2013, 12:19:47 PM: 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.
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on July 04, 2013, 12:22:58 PM: Quote from: _TONY_ on July 04, 2013, 12:14:34 PM
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... :chuckle:

:chuckle: :chuckle: :chuckle: :yeah:

They might of been eating carp!
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on July 04, 2013, 12:29:43 PM: Quote from: boneaddict on July 04, 2013, 08:41:41 AM
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. :dunno:

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

I seen them for 40 a lb last year Online.
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on July 04, 2013, 12:37:19 PM: http://fishmarketfridays.com/descriptions/ivory_king_salmon.htm (http://fishmarketfridays.com/descriptions/ivory_king_salmon.htm)

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

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

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

A little info for the haters.
Title: Re: White King salmon meat
Post by: CoryTDF on July 04, 2013, 12:37:41 PM: :puke: yuk! I had my fill of that nasty stuff!
Title: Re: White King salmon meat
Post by: Button Nubbs on July 04, 2013, 12:58:25 PM: Quote from: DIYARCHERYJUNKIE on July 04, 2013, 12:37:19 PM
http://fishmarketfridays.com/descriptions/ivory_king_salmon.htm (http://fishmarketfridays.com/descriptions/ivory_king_salmon.htm)

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

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

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

A little info for the haters.
Your first 2 sources contradict each other.
Title: Re: White King salmon meat
Post by: BOWHUNTER45 on July 04, 2013, 01:03:54 PM: Quote from: DIYARCHERYJUNKIE on July 04, 2013, 12:19:47 PM
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 :dunno: :o :chuckle:
Title: Re: White King salmon meat
Post by: j_h_nimrod on July 04, 2013, 01:10:42 PM: 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.
Title: Re: White King salmon meat
Post by: _TONY_ on July 04, 2013, 01:19:55 PM: Here's a couple pictures of white kings that we've boated...

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3681%2F9211699282_cd1fef8143.jpg&hash=081083202051bca11a69d08408576ea1c3d686f3)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm6.staticflickr.com%2F5538%2F9211699320_f67e537f92.jpg&hash=5ed7c0a7033337284e402c8b9f1752864a812a48)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3797%2F9211699192_550324f110.jpg&hash=5a716279541ced269ef04d91eb169cef80351bc9)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3706%2F9211699142_0f92a046fe.jpg&hash=52a754c64fb56621f7cb30b78d378c251fde0309)
Title: Re: White King salmon meat
Post by: 3nails on July 04, 2013, 01:29:53 PM: Quote from: j_h_nimrod on July 04, 2013, 01:10:42 PM
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.
:yeah: 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. :twocents: Now pinks, chums, and coho........ :puke:
Title: Re: White King salmon meat
Post by: singleshot12 on July 04, 2013, 02:08:52 PM: 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
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on July 04, 2013, 03:21:49 PM: Quote from: BOWHUNTER45 on July 04, 2013, 01:03:54 PM
Quote from: DIYARCHERYJUNKIE on July 04, 2013, 12:19:47 PM
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 :dunno: :o :chuckle:

Have you ever tried a ivory chinook???? Doesn't sound like you have by the way you keep dogin on them as if there tules. No I wasn't being funny. I liked the ivory chinook WAY more than any sockeye I've ever had. Don't come to a pre determined conclusion of your opinion on ivory chinook before you even try them. Just the amount of folks who say they are the best on this forum should have you wondering.
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on July 04, 2013, 03:26:18 PM: Quote from: Button Nubbs on July 04, 2013, 12:58:25 PM
Quote from: DIYARCHERYJUNKIE on July 04, 2013, 12:37:19 PM
http://fishmarketfridays.com/descriptions/ivory_king_salmon.htm (http://fishmarketfridays.com/descriptions/ivory_king_salmon.htm)

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

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

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

A little info for the haters.
Your first 2 sources contradict each other.

Just a few copy and paste for folks who think a white meat chinook is a tule. The second link is a seafood company and probably knows little about the reason the flesh is white. But it's a genetic thing.
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on July 04, 2013, 03:28:57 PM: Quote from: _TONY_ on July 04, 2013, 01:19:55 PM
Here's a couple pictures of white kings that we've boated...

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3681%2F9211699282_cd1fef8143.jpg&hash=081083202051bca11a69d08408576ea1c3d686f3)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm6.staticflickr.com%2F5538%2F9211699320_f67e537f92.jpg&hash=5ed7c0a7033337284e402c8b9f1752864a812a48)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3797%2F9211699192_550324f110.jpg&hash=5a716279541ced269ef04d91eb169cef80351bc9)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3706%2F9211699142_0f92a046fe.jpg&hash=52a754c64fb56621f7cb30b78d378c251fde0309)

Nice fish!!! Finally someone who knows what there talking about. :chuckle:
Title: Re: White King salmon meat
Post by: BOWHUNTER45 on July 04, 2013, 04:04:29 PM: Quote from: DIYARCHERYJUNKIE on July 04, 2013, 03:28:57 PM
Quote from: _TONY_ on July 04, 2013, 01:19:55 PM
Here's a couple pictures of white kings that we've boated...

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3681%2F9211699282_cd1fef8143.jpg&hash=081083202051bca11a69d08408576ea1c3d686f3)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm6.staticflickr.com%2F5538%2F9211699320_f67e537f92.jpg&hash=5ed7c0a7033337284e402c8b9f1752864a812a48)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3797%2F9211699192_550324f110.jpg&hash=5a716279541ced269ef04d91eb169cef80351bc9)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3706%2F9211699142_0f92a046fe.jpg&hash=52a754c64fb56621f7cb30b78d378c251fde0309)

Nice fish!!! Finally someone who knows what there talking about. :chuckle:
HEY I have no idea what kind or make of white king I ate ...I am just saying I thought it taste like (it) ...sure is a pretty fish ... Maybe catch one and invite me over for Q :dunno: :chuckle:
Title: Re: White King salmon meat
Post by: Elkbow33 on July 04, 2013, 04:22:53 PM: We catch them in Columbia once I. A while, but the white meat ones we catch in Alaska I prefer eating them over the pink meat ones
Title: White King salmon meat
Post by: sirmissalot on July 04, 2013, 04:25:27 PM: Here is one that was caught today off the coast of neah bay. Yes you can bet I am having it for dinner. No marble fish today just reds and this one lonely ivory.
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on July 04, 2013, 04:49:29 PM: Quote from: BOWHUNTER45 on July 04, 2013, 04:04:29 PM
Quote from: DIYARCHERYJUNKIE on July 04, 2013, 03:28:57 PM
Quote from: _TONY_ on July 04, 2013, 01:19:55 PM
Here's a couple pictures of white kings that we've boated...

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3681%2F9211699282_cd1fef8143.jpg&hash=081083202051bca11a69d08408576ea1c3d686f3)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm6.staticflickr.com%2F5538%2F9211699320_f67e537f92.jpg&hash=5ed7c0a7033337284e402c8b9f1752864a812a48)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3797%2F9211699192_550324f110.jpg&hash=5a716279541ced269ef04d91eb169cef80351bc9)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm4.staticflickr.com%2F3706%2F9211699142_0f92a046fe.jpg&hash=52a754c64fb56621f7cb30b78d378c251fde0309)

Nice fish!!! Finally someone who knows what there talking about. :chuckle:
HEY I have no idea what kind or make of white king I ate ...I am just saying I thought it taste like (it) ...sure is a pretty fish ... Maybe catch one and invite me over for Q :dunno: :chuckle:

If I find one this year your invited!
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on July 04, 2013, 04:51:23 PM: Quote from: sirmissalot on July 04, 2013, 04:25:27 PM
Here is one that was caught today off the coast of neah bay. Yes you can bet I am having it for dinner. No marble fish today just reds and this one lonely ivory.

That thing is dreamy!! Nice fish sir! I'm jealous!!!
Title: Re: White King salmon meat
Post by: runamuk on July 04, 2013, 04:57:40 PM: Quote from: DIYARCHERYJUNKIE on July 04, 2013, 04:51:23 PM
Quote from: sirmissalot on July 04, 2013, 04:25:27 PM
Here is one that was caught today off the coast of neah bay. Yes you can bet I am having it for dinner. No marble fish today just reds and this one lonely ivory.

That thing is dreamy!! Nice fish sir! I'm jealous!!!

:o did he just say that fish is dreamy ....good googly moogly .... can you even use the term dreamy when talking fishing :dunno: :chuckle: :chuckle: :chuckle:

those ivory fish look yummy to me if they were caught in the salt they will be good in my world
Title: Re: White King salmon meat
Post by: 3nails on July 04, 2013, 05:08:33 PM: Quote from: sirmissalot on July 04, 2013, 04:25:27 PM
Here is one that was caught today off the coast of neah bay. Yes you can bet I am having it for dinner. No marble fish today just reds and this one lonely ivory.
Looks delicious! :drool:
Title: Re: White King salmon meat
Post by: sneakyjake on July 05, 2013, 09:51:58 AM: I have been siding with the lovers over the haters. I fish Neah Bay a lot. I am now wondering if there is some truth to the taste difference for some people. Say, like a salmon who only eats herring vrs one who prefers to add krill to his diet. This is different then a salmon strain that genetically can't change it's flesh color through diet. Maybe it tastes a little different. Like a blacktail vrs a mule. Some people have sensitive palates.
Title: Re: White King salmon meat
Post by: pianoman9701 on July 05, 2013, 11:12:04 AM: Quote from: sneakyjake on July 05, 2013, 09:51:58 AM
I have been siding with the lovers over the haters. I fish Neah Bay a lot. I am now wondering if there is some truth to the taste difference for some people. Say, like a salmon who only eats herring vrs one who prefers to add krill to his diet. This is different then a salmon strain that genetically can't change it's flesh color through diet. Maybe it tastes a little different. Like a blacktail vrs a mule. Some people have sensitive palates.

They swim in schools, all eating the same prey - shrimp, herring, squid, whatever. It's a genetic variance.
Title: Re: White King salmon meat
Post by: 3nails on July 05, 2013, 01:19:30 PM: Quote from: pianoman9701 on July 05, 2013, 11:12:04 AM
Quote from: sneakyjake on July 05, 2013, 09:51:58 AM
I have been siding with the lovers over the haters. I fish Neah Bay a lot. I am now wondering if there is some truth to the taste difference for some people. Say, like a salmon who only eats herring vrs one who prefers to add krill to his diet. This is different then a salmon strain that genetically can't change it's flesh color through diet. Maybe it tastes a little different. Like a blacktail vrs a mule. Some people have sensitive palates.

They swim in schools, all eating the same prey - shrimp, herring, squid, whatever. It's a genetic variance.
But the fish quality is different depending on where they and the baitfish are schooling. You may have reds and whites in the same school eating the same baitfish and will taste virtually the same. A school of kings feeding on candlefish and herring in the north will taste differently from a school feeding on anchovies and sardines from the south. Even if both schools are from the same river system.
Title: White King salmon meat
Post by: sirmissalot on July 05, 2013, 06:40:12 PM: The white king last night was delicious. Several people in camp had never had it, and loved it.

I also attached a picture of a marble king we got today. They eat fine but just don't look as appetizing to me.
Title: Re: White King salmon meat
Post by: DIYARCHERYJUNKIE on July 05, 2013, 07:02:12 PM: :tup: :drool:
Title: Re: White King salmon meat
Post by: RadSav on July 05, 2013, 07:24:10 PM: Quote from: singleshot12 on July 04, 2013, 02:08:52 PM
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

I'm right there with ya!

Back when I was spending a lot of time in BC fishing the locals would call the Ivories "Tyee" and the Red "Chinook". Quite often I would be approached by a local asking, "I'll trade you my tyee for your chinook." If both were bright fish I would always take them up on that trade. Only winter steel and dollies are better eating IMO.

They are really cool coming out of the mid to upper river emerald green and gold. Never seen a red meat fish turn that color. I also think they fight a little harder too :dunno:
Title: Re: White King salmon meat
Post by: johnnyaustin44 on July 05, 2013, 07:47:48 PM: Those white kings are awesome. Just got a bunch smoked up. But that lucky lager pictured is a close second to the salmon. One reason to head up into Canada is the lucky lager!!!
Title: Re: White King salmon meat
Post by: floatinghat on July 08, 2013, 02:42:29 PM: I had white king a number of times and can't say I can taste a difference. What I will say, I don't like the look of it. My eyes to brain to stomach say salmon should be red.
Title: Re: White King salmon meat
Post by: wildmanoutdoors on July 08, 2013, 03:10:22 PM: Quote from: RadSav on July 05, 2013, 07:24:10 PM
Quote from: singleshot12 on July 04, 2013, 02:08:52 PM
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

I'm right there with ya!

Back when I was spending a lot of time in BC fishing the locals would call the Ivories "Tyee" and the Red "Chinook". Quite often I would be approached by a local asking, "I'll trade you my tyee for your chinook." If both were bright fish I would always take them up on that trade. Only winter steel and dollies are better eating IMO.

They are really cool coming out of the mid to upper river emerald green and gold. Never seen a red meat fish turn that color. I also think they fight a little harder too :dunno:

Not saying your wrong Rad, and maybe were you were fishing they did. But I want to clarify thats not the norm at all in BC fisheries.
Canadians rarely ever call Kings anything but "Springs". And Tyee is any fish 30 pounds or better. Ive fished Queen Charroletts to Victoria and all haunts in between for 25 years plus and have never heard that designation from any Canuck.

On another note those big white Kings from the Frazier are not considered good table fair and are considered trash but are typically huge and fun to fight.

Why one run of Salmon can be predominatly white fleshed is due to genetics as typically white fleshed Salmon is common in about one and twenty fish. The red color comes from the krill that the Salmon eat. But 1 in 20 or so cant process the color from the krill and basically poop it out rather than absorb it into there meat causing the red color. This is the same red pigment that turns shellfish red after cooking.
Title: Re: White King salmon meat
Post by: wildmanoutdoors on July 08, 2013, 03:15:38 PM: I didnt realize this thread was 4 pages long. Many have already aided in why some Kings are white fleshed.
Title: White King salmon meat
Post by: sirmissalot on July 08, 2013, 03:20:16 PM: Quote from: floatinghat on July 08, 2013, 02:42:29 PM
I had white king a number of times and can't say I can taste a difference. What I will say, I don't like the look of it. My eyes to brain to stomach say salmon should be red.

I mostly agree, although I think the white kings are a little more mild in flavor. The white flesh definitely doesn't look as good, and the marble fish look even worse. Looks freezer burnt right from the get go. Tastes fine though.