We recently posted on social media that we were serving a special treat, white (or ivory) salmon. We wanted to take some time to pass along more info on what makes this salmon unique and gives it the flavor profile you’ll come to love.
The iconic pinkish-orange to deep red color, which is the hallmark of Alaskan Chinook or King Salmon, is always a welcome sight at the dinner table. But, did you know that King’s can have a variety of colors? Their flesh can range from red, to white, to even marbled!
While each color has it’s own texture and flavor profile, White (or Ivory) salmon has become highly desired in high-end restaurants and by discerning cooks, chefs, and foodies because of their buttery-rich flavor and silky texture.
1 in every 20 King Salmon are Ivory, and this phenomenon is the result of genetic characteristics which result in a unique enzyme that allows Ivory salmon to break down carotene. Animals such as fish, shrimp, and even flamingos that are unable to break down carotene have the distinctive red color deposited in their flesh or their feathers.
So, next time you’re at the market, or see Ivory King Salmon on the menu, give it a try! It’s a unique addition to the seafood lover’s experience and one you won’t want to miss.