White King Salmon
Lobster Butter Sauce
Gnocchi, Edamame, Roasted Maitake
White King Salmon Sashimi: Nobu-Style
Jalapeño, Garlic, Cilantro, Lemon Ponzu
White king salmon are special, and rare. About 5% of king salmon do not have the ability to metabolize and store the red-orange pigment, carotene, in their muscle cells.
In the past it was believed that white and red king salmon consumed notably different diets, leading to their flesh color distinction. Scientists now believe that variation in flesh color is controlled by genetics. White king salmon cannot metabolize these pigments from their food sources, leaving their flesh white. (from Alaska Dept. of Fish and Game).
There is no way for the Alaskan fishermen to know if their catch is white until it is sliced open. Because of its precious nature, much of this treasure doesn’t make it to the lower 48. Who could blame them for keeping it and enjoying on the spot?
The white kings that do make it to the lower 48 are highly prized for their flavor, texture, and unique color – and are often offered as a pricey nightly special in many high-end restaurants.
It is not only the pure ivory color that is extraordinary. These fillets taste very different than red-orange flesh king salmon. The cooked flesh is silky, and tastes fine and delicate, more mild in an elegant way. It is curiously soft and buttery.
Sashimi style white king has even more appealingly complex qualities – it is simply luscious with sweet, clean, buttery, and moist characteristics.
