What’s special about our Alaska Gold ivory king salmon portions…
- Ivory King Salmon, also known as White King Salmon, are the “Fisherman’s Choice”–talk to any of our fishermen-owners and they’ll all say ivory king salmon are the finest salmon in the sea if not the finest fish in the sea
- The white king salmon tend to have a more buttery flavor and suppler texture than red king salmon
- The six-ounce portions are slightly smaller than the 8-ounce red king salmon portions we also offer
Roughly, only 5% of king salmon taken are white king salmon, otherwise known as ivory salmon. Ivory king salmon used to be shunned by supermarket customers as the very pale white flesh doesn’t display well in the case, but chefs learned from those in the field that the flavor of ivory king salmon is truly special because of the higher concentrations of healthy oils that accumulate in the ivory king salmon. Because of the oiliness, we recommend serving with more acid flavors. Ivories also sauté really well. Just as with the rest of our fish, the Alaska Gold Seafood maxim applies: “Minimal seasonings required, tastes clean like the sea.”
Our poached ivory king salmon recipe is the perfect way to prepare this special salmon.
In the old days, when fishermen hand-trolled on 18-foot vessels rigged with oar and sale and the troll line was made of cotton and fishermen slept under tarps on the bow, buyers didn’t even buy ivory king salmon. So Fishermen would keep the white king salmon for themselves.
* Theories abound for the reason behind the pale coloring of ivory king salmon, but we now are pretty sure that this coloration comes from an inability to metabolize pigments due to a missing enzyme. So, it’s a king salmon (Oncorhynchus tshawytscha), just like the red king salmon that we sell. This genetic variation is one of nature’s clever tricks for strengthening the stock of a wild species.