White King Salmon - Big Y® World Class Market®

Beautiful and rare, White King Salmon differs from Red King Salmon in both its texture and its rich, mild, almost creamy and delicate taste.
Also known as Ivory King Salmon, it is not as "fishy" tasting as Red King Salmon, yet it still contains very high levels of Omega-3 oils.
From a nutritional standpoint, research has shown the white kings and the red-fleshed kings are identical in composition of lipids, moisture, protein and omega -3 fatty acids, the “good” fats that can protect one from heart disease.
Many fans of king salmon also enjoy white king salmon.
White king salmon do not have the ability to metabolize these pigments from their food sources, leaving their flesh white.
The ability of salmon to metabolize and store the red-orange pigment carotene in its muscle cells is determined by their genetic make-up.
The ability to process carotenoids is simply an inherited trait.
White kings make up only about five percent of the total king salmon population, the majority of them found in southeast Alaska and British Columbia, Canada.
You can prepare white king in much the same way you would red king, by either baking or grilling the fish.
You can highlight its distinct flavor by marrying it with basil pesto, tomatoes and pine nuts or by bronzing it with warming spices such as cardamom, coriander and cloves and quickly searing it for a Moroccan flair.