Advice on Ivory King Salmon, please

My girlfriend and I were invited to an out-of-town White/Ivory King Salmon and wine tasting dinner this weekend. Outside of Copper River Salmon and the usual suspects we do not know much about the finer types of Salmon. Is the white/ivory something special that would warrant making a long drive?

Thanks

The fish is simply rare, not any more special than other King Salmon. What is special is the occasion. I would go for the company, and if the host is an especially good cook, I would bring a special wine to go with the salmon.

Like most salmon, it's good stuff. You just don't see it that much. We used to get it at Central Market but nobody would buy it because it "wasn't orange".

rwj

[Jenise]

It usually sells at a discount up here too because not being orange, your average non-fishing buyer is put off. Fact is that among knowledgeable salmon lovers, it's generally preferred.

Fact is that among knowledgeable salmon lovers, it's generally preferred.

Ladies and Gentlemen, we have a winner!

rwj

Fact is that among knowledgeable salmon lovers, it's generally preferred.

Why is that? Because of the oddity of eating albino fish? Or does the genetic anomaly somehow translate into a different taste or texture, given that the fish has the same diet as its orange siblings?

Why is that? Because of the oddity of eating albino fish? Or does the genetic anomaly somehow translate into a different taste or texture, given that the fish has the same diet as its orange siblings?

Ivory Kings have an enzyme that allows them to process carotene rather than collect it in their flesh like the orange varieties. It seems to have a milder, more buttery flavor, I suppose because of the lack of carotene.

Carotene has flavor?

I'm out of my depth, Bernard, but scientists at the flavor and fragrance company I worked for taught that carotenoids are the precursors of many chemicals responsible for the flavor of foods and the fragrance of flowers. Here's one reference via Google; I don't have access to the company library any longer: http://www.leffingwell.com/caroten.htm

I have a vague memory that carotenoids also oxidize over time which might modify the precursor effect.

Bob,
I also understand that farmed salmon would be grayish in color, but for the color added to their diet. It is claimed that the uncolorized fish taste the same as to colorized ones.

Honestly, I think that the idea that albino salmon are any different, or better, for eating than the non-albino is in the category of urban myth. I can well imagine that people are inclined to infer special qualities to scarce goods, a trait that dates to ancient mythological culture. Are there any blind studies - not that there'd be much economical value in doing them?

I don't have the resources to check on blind studies, Bernard. I think your comment about gray farmed salmon has merit; the paler Ivory might taste milder simply because of color. There are many studies on the importance of color on the taste of foods, and several of them are online -- none on salmon as far as I know.

The mechanics of the double blind studies on the tastes of food are often very interesting, and of course the stakes can be very high.

Best, Bob

I've only had ivory salmon once, no opinion on if it tastes noticably different. But as an aside the use of "albino" here is incorrect. Albinism is the lack of pigment (melanin in humans). These fish don't lack anything, but are capable of processing carotene. All salmon are naturally white-fleshed, but eating krill with carotene changes their flesh color.

I've never tried any but here is an article from Saveur Magazine:

http://www.saveur.com/our-favorite-food ... 60554.html

Maria,
Thanks for digging up that article. Having subscribed to Saveur since the very beginning, I recall having seen it. It is probably the source for my comments above.
Bernard