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The Chilliwack/Veddar River just over the border has a run of white fleshed Chinook salmon. When I lived there I caught several, plus one white king about 20 lbs. at Hein Bank about 25 years ago, and one from I think it was Pillar Point.The ones from salt water in WA were superb eating, grilled like we do more normal salmon. The white salmon in the Chilliwack are not so good on the table in most people’s opinion, including mine. They are greasy fat, fatter than most salmon I’ve handled, and simply don’t taste as good to me when grilled etc. They are excellent smoked however.When friends told me they are only good for smoking, not for regular table fare, I had to make my own test. I caught a bright fresh one about 22 lbs. and tried chunks of it grilled, skillet baked, etc. OK eating but not really good by salmon standards.The last couple of years that I lived there I began to catch kings with a pale pink cast to the meat, not as white as the true white ones but as pale as a washed out pink salmon. I don’t know but suspect that the run of white fish is getting genetics mixed up with regular salmon orange fish.
Where was this fish caught? It has that two tone tuley meat look to me and a lack of fat. I have tried eating tuley myself and agree it’s hard to each as much.
Quote from: dilleytech on September 14, 2021, 02:47:19 PMWhere was this fish caught? It has that two tone tuley meat look to me and a lack of fat. I have tried eating tuley myself and agree it’s hard to each as much.The white fish I posted is from the Sound. Here it is, on the left.