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.
White King Salmon Recipes
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Salmon Sashimi, Dry Ice Display
Our monthly seafood subscription from Alaska arrives in a smart environmentally responsible box. Shipped to us in Las Vegas, the fillets have always been rock-hard and frozen-solid due to the great packaging using -110°F dry ice.
When the box arrives, it always has a few small slabs of dry ice still intact. It was fun to use the remaining dry ice to present a piece of the fabulous Alaska sockeye salmon served sashimi style.
Sockeye Salmon Sashimi
Garlic, Shallot, Olive Oil
Chili Crunch, Edamame, Tamari, Lemon
Smoked Maldon Sea Salt Flakes
Since dry ice must be used soon after delivery, defrost a beautiful piece of sockeye using the “quick-thaw” method.
Remove skin and pin bones from the salmon and slice sashimi style. Arrange on a piece of slate chosen to fit over the dry ice display. Serve with chili crunch, edamame, and tamari in small bowls on the side. Also place lemon wedges and smoked Maldon sea salt flakes for serving, on the platter.
Finally, when ready to display, drizzle olive oil down the middle of the salmon and top with thinly sliced shallot and minced garlic. Orchids make a nice presentation too, while edible, they are here mainly for show.
Dry Ice Display
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Fluke, Cucumber, Candied Orange
Thai Chili, Scallion, Olive Oil, Lemon
There is beauty and simplicity in this raw dish. It is a balancing act of sweet and savory, fiery chili and chilly fluke, white fish and colorful accompaniments, rich buttery oil and sour lemon juice, crunchy cucumber and chewy candied orange.
A member of the flounder family – fluke has a clean, delicate, fresh taste that is excellent served raw with olive oil and citrus juice. Candied orange slices bring a sweet-tart unexpected counterbalance to the dish.
Fluke Crudo Recipe
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