Canada’s national colors are red and white. White stands for winter snow, and red for our bank accounts when we need to re-power the boat. At least I’m pretty sure about that.
However, from April to June the colours red and white take on another meaning. At fish cleaning stations all over Eastern Vancouver Island, people are most passionate about one subject: how white springs are different from regular red springs (Chinook) and, of course, why they are white.
White springs get their name from their pale flesh, which can be almost clear white, pale pink, or even pink and white marbled together (in some places called calico salmon).
One cannot identify a white from the outside. However, if you look at the gills, you should be able to see a noticeable paleness.
White springs can be found in various river systems from Alaska to the Fraser River. Commonly 5% to 30% of any particular run of Chinook will be whites. In some smaller rivers, this can range up to 100% of the run. Fishermen have always called these fish Columbians, as they were thought to be from the Columbia River system. However, DNA tests on samples from Nanaimo sport fishermen who volunteered have shown that most of them are from the Fraser River system, specifically the Harrison and Stave rivers.
Salmon is one of the most popular and nutritious fish available. However there has been some confusion over whether salmon should be classified as white or red meat. The flesh of salmon can range from deep orange-red to pale pink leading many to wonder – is salmon white meat or red meat?
The color of salmon flesh depends on a few different factors
Diet
One factor that affects salmon flesh color is diet. Salmon get their color from eating krill, shrimp, and other small crustaceans that contain pigments called carotenoids. The most common carotenoid found in salmon is astaxanthin, which lends the characteristic pink-red color.
If salmon doesn’t eat many crustaceans that contain carotenoids, it will be paler. Certain environments, like the Great Lakes, have lower availability of carotenoid-rich foods. Like lake trout, salmon in these places are more likely to have pale flesh.
Genetics
Genetics play a big role in how deeply pigmented a salmon’s flesh becomes Salmon have genetic variation in their ability to deposit carotenoid pigments from their diet into their muscle tissue,
Some salmon have genes that allow them to efficiently take up and deposit astaxanthin and other carotenoids into their muscles, giving them that rich red-orange color.
However, some salmon have genetic changes that make it impossible for them to break down carotenoids. Even though they eat the same food as fish with red flesh, these fish will have pale or even white flesh.
The genetic differences that cause low carotene levels and pale flesh affect about 5 to 20 percent of salmon, depending on the species and placement. There are more white-fleshed salmon in some populations, like the kings in Southeast Alaska.
Species
Salmon species also tend to differ in flesh color. Sockeye salmon, also called red salmon, get their name from their bright red-orange flesh. Chum salmon have lighter flesh than sockeye, ranging from pale pink to orange.
Meanwhile, chinook (king) and coho (silver) salmon can have highly variable coloration based on genetics and diet. Chinook in particular are well known for occasionally occurring with white flesh.
Is Salmon Red Meat or White Meat?
Though pale salmon may look similar to white fish like tilapia or cod, they are still considered red meat rather than white meat when it comes to nutrition.
There are a few reasons for this classification:
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Protein – Salmon has high levels of myoglobin protein, which stores oxygen in muscle tissues. Animals with high myoglobin are classified as red meat.
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Fat content – Salmon has a much higher fat content than white fish, making it more similar to high-fat red meats nutritionally.
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Omega-3s – Salmon is one of the richest sources of anti-inflammatory omega-3 fatty acids like EPA and DHA. These nutrients are found at very low levels in white fish.
So while some salmon may appear white or pale pink, they have a nutritional profile on par with red meat rather than white fish.
Does Color Affect Flavor and Texture?
Many salmon connoisseurs believe that pale salmon not only looks different, but tastes different too. The flavor and texture of salmon depends on factors like:
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Oil content – Salmon with high oil content tend to have richer flavor and more tender, buttery texture. Pale salmon often have higher oil content, enhancing the flavor.
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Diet – Salmon absorbing more carotenoids from crustaceans may have a “fishier” flavor. Astaxanthin has an antioxidant effect, but does not impact taste.
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Genetics – Subtle genetic differences could affect tissue composition, altering moisture, fat content and texture.
However, there is no scientific consensus that white salmon tastes better than red salmon. It ultimately comes down to individual preference!
Are There Health Differences Between Red and White Salmon?
Fortunately, the color of salmon has little bearing on its nutritional value. Research shows that astaxanthin pigments themselves have no impact on the fish’s nutrition.
Both white and red salmon have the same essential nutrients:
- High-quality protein
- Omega-3 fatty acids EPA and DHA
- Important vitamins and minerals like B12, selenium, and potassium
- The same moisture, protein, fat, and omega-3 content
So you can be confident that salmon of any color provides the same excellent health benefits!
Why Does Color Matter Commercially?
Commercially, salmon color has been important historically for aesthetic reasons. Bright orange-red fillets were perceived as higher quality and commanded a higher price. White-fleshed salmon was often discounted.
However, trends are shifting towards appreciating the unique flavor and texture of pale salmon. Specialty offerings like “ivory salmon” are now marketed as a delicacy and sold at a premium.
Salmon color has little relation to eating quality, but the visual appeal continues to influence market prices. This leads fishing boats to target red-fleshed salmon, while white salmon is often underutilized despite having a milder taste preferred by some.
Cooking White Salmon
White salmon can be substituted in any recipe calling for salmon. Its milder flavor can be highlighted by pairing with complementary ingredients:
- Warm spices like dill, paprika, coriander, cumin
- Citrus flavors from lemon, lime, orange
- Herbs like parsley, basil, thyme
- Soy sauce, sesame oil, ginger for Asian flavors
Quick-cooking methods like grilling, broiling, and pan searing work well to prevent overcooking the delicate white salmon. Curries, stir fries, poke bowls, and ceviches also make flavorful preparations.
Availability of White Salmon
If you want to try white salmon, availability may depend on your location:
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Chinook king salmon is most likely to have white flesh, found mainly in Southeast Alaska and British Columbia.
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Coho and sockeye less commonly occur as white salmon. Check Pacific Coast or inland salmon fisheries.
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Atlantic salmon farmed in the U.S. and Canada may be pale due to diet. Check for “ivory” or “ultra” branding.
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Trout and char species like lake trout, brook trout, and Arctic char often have light pink or pale orange flesh.
No matter what color it is, salmon remains one of the tastiest and most nutritious fish you can eat. So next time you catch or buy some salmon, don’t be afraid to try it if it’s on the paler side – it provides the same great flavor and health benefits as salmon of any hue!
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Does White Salmon Meat Taste Good?
Historically, commercial fishermen in British Columbia received less money for white springs than reds. Therefore, the impression that they are inferior crept into many a sport fisher’s minds. I’ve often heard anglers at the gutting trough complaining that they caught a white spring. Even though they aren’t as bright red as some other salmon, I think the flavor more than makes up for it. They are much fattier, and therefore richer and moister than other salmon. They don’t dry out as easily when cooking, especially BBQing. Note that I use the term “fatty” or “high fat” as a compliment regarding salmon and most meats. It means meat with more flavor and moisture content.
What is White Salmon?
So why are they white? I’ve heard a lot of different ideas over the years about why some salmon have white flesh instead of red. Traditionally, many fishermen thought that the colour of a salmon was due to its diet. Whites were thought to eat more herring, and reds more shrimp and krill. Another thought was that the whites are a subspecies of normal red Chinook. In fact, they are the same species of Chinook: Oncorhynchus tshawytscha. The color is because white salmon are genetically unable to break down the naturally occurring pigment in some of the foods they eat. These pigments are known as carotenoids, and they are found in krill, shrimp, crabs, and many other crustaceans. The salmon can metabolize the proteins from these creatures but not the pigment. This leads to pure white flesh. Some salmon have a limited ability to metabolize the pigments, and this leads to marbled flesh. Either way, both types are healthy and have similar amounts of Omega 3 fatty acids, lipids, and proteins. According to the research I could find, they are equally nutritious. Personally, I think the whites have more fat and flavor, so I question whether they are completely equal. Also, this higher fat content is possibly not just due to the colour of the meat. The amount of fat in salmon may depend on the run they are in or how far up river they are genetically likely to go. I’m just speculating, but I think that salmon with long migrations probably carry more fat reserves. There is certainly much we don’t know about all salmon, and white springs in particular.
Fresh White King Salmon
Is salmon considered white meat?
Salmon is considered white meat and is classified as a member of the oily fish species, containing oils and essential nutrients making it a great option for those following certain dietary preferences, as they can incorporate their oil and vitamins through this type of animal protein.
Is wild salmon healthy?
Wild salmon is considered healthy, since it provides proteins, vitamins, minerals and unsaturated fats such as omega 3, which help in maintenance of cardiovascular health. Although it has a considerably higher caloric value than other fish, its calories are exceptionally nutritious, since the fish is high in protein and healthy fat.
Do king salmon have white meat?
Some king salmon – about one in 20 – have white meat due to an inability to process these pigments in their food […] In past years white king sold for about sixty cents less per pound than the more familiar red-fleshed king, and some fish buyers enjoyed this rarer king salmon for a bargain.
Is salmon a meat?
Salmon is a common fish classified as an oily fish with high protein content and omega-3 fatty acids. It is commonly referred to as meat by many meat eaters, and as seafood by pescatarians. What Kind of Meat is Salmon Considered?