Wednesday, April 28, 2010

It's a nice day for a white salmon

Winter King, White King, or that totally kick ass salmon, call it what you will. Half of one came up the driveway last week fresh off the Leona. It's sort of a tradition to eat the first fish of the season and we ate the frack out of this lovely white-fleshed king.

No, this isn't a 6th type of salmon we get. It's the winter version of the mighty King/Chinook. Their flesh turns white and fatty through the winter due to diet (not sure what exactly they eat). We were only introduced to this in Alaska, we had never heard anything like this down south.

White king parts! There are belly chunks and the collar along with fillets. The fish was probably 30 pounds in the round (whole).
Look at that! I haven't had winter king in about 3 years and was so very, very pleased.

This is fattier than normal king salmon so it can be pan fired, broiled, or grilled easily. It doesn't dry out the way leaner salmon does and it will baste in its own fatty liquid.

It dawned on my today, when i had to get up at 4:30 am to help with boat things, that my life is going to be very, very different. As long as fish like this comes home I think I can take the early mornings.

2 comments:

  1. I'm very jealous. But also happy for you that you now have easier prep than fighting off raptors for the privilege of prying morsels of meat from frozen, bloody fish heads.

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  2. Heh, Yeah. Hopefully we'll get an actual black cod this year on the longline.

    Hatchery kings open up next week. Lovely pink-fleshed meat. soon.

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