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.
Spring salmon, also known as king salmon or Chinook salmon, is a highly prized type of Pacific salmon renowned for its rich flavor, firm texture, and high oil content. But what exactly is spring salmon and what makes it so special? This complete guide will cover everything you need to know about this incredible fish.
What is Spring Salmon?
Spring salmon is one of the five major species of Pacific salmon along with sockeye coho, chum, and pink. The scientific name for spring salmon is Oncorhynchus tshawytscha.
When spring salmon hatch, they go to freshwater to lay their eggs. Later, they move to the ocean to eat and grow, and then they come back to freshwater to spawn. “Spring” comes from the time of year when adult salmon return from the ocean to the streams and rivers where they were born to have babies. This typically occurs between April and June on the West Coast.
Some key identifying features of spring salmon include:
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Large size – averaging 10-50 lbs,spring salmon are the largest of the Pacific salmon species.
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Bright silver color with dark blue-green backs and black spots on their tails and both lobes of their tails when in the ocean phase.
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Turns red once returning to freshwater to spawn, with colors ranging from chrome red to almost maroon red.
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Firm, rich flesh due to high oil content
Why is Spring Salmon Special?
There are a few key attributes that set spring salmon apart from other salmon species:
Flavor and Fat Content
Spring salmon is prized for its incredibly rich, buttery flavor. Because spring salmon has a lot of oil in it, the flesh is firm and fatty, which makes it easy to cook in ways like grilling, smoking, and baking. Chefs and home cooks both love it because it tastes great and feels smooth.
Many connoisseurs consider spring salmon to have the best flavor and texture out of all the salmon species. The high fat content enhances the mouthfeel and carries the robust salmon flavor beautifully.
Versatility
Spring salmon has firm flesh that cooks well in a number of ways, such as baking, grilling, broiling, poaching, smoking, and pan frying. It’s a versatile fish that adapts well to many global cuisines.
In Japanese cuisine, spring salmon is highly valued for sashimi and sushi because the fat content creates a rich umami flavor when served raw. Spring salmon also excels when smoked, with the fish absorbing the woody smoky flavor beautifully.
Nutrition
Spring salmon is a nutritional powerhouse, packed with healthy omega-3 fatty acids, high-quality proteins, vitamins, and minerals.
Some of the key nutrients found in spring salmon include:
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Omega-3 fatty acids – Heart and brain healthy fats that lower risk of cardiovascular disease.
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Protein – Provides the building blocks for repairing and building muscle. Spring salmon contains over 20 grams per 3 ounce serving.
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B Vitamins – Important for generating energy from food. Spring salmon has high levels of niacin, B6, and B12.
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Selenium – An essential mineral that supports thyroid and immune system function.
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Vitamin D – Spring salmon contains the vitamin D the body needs. Vitamin D promotes calcium absorption for healthy bones.
Sustainability
Spring salmon are primarily wild-caught from well managed fisheries, making them a sustainable seafood choice. Choosing spring salmon supports healthy wild salmon populations and the livelihoods of fishermen.
The rich flavor and nutritional benefits make spring salmon one of the most sought after salmon species. It’s no wonder why this fish commands premium pricing at high end restaurants and seafood markets.
Where to Find Spring Salmon
Spring salmon can be found along the Pacific coast from California up to Alaska, but the highest abundances occur from Oregon up to British Columbia.
Major river systems that see significant spring salmon runs include:
- Sacramento River – California
- Columbia River – Oregon and Washington
- Fraser River – British Columbia
- Skeena River – British Columbia
The peak fishing seasons for targeting spring salmon are:
- Oregon – April to June
- Washington – April to July
- British Columbia – April to August
Within thosegeneral time frames, the timing of the runs varies by specific river system and region based on local climate and water conditions. Runs occur earlier in the season for rivers further south.
In the ocean, spring salmon prefer cooler coastal waters and can be found relatively near shore. Popular fishing spots target them migrating along major ledges and underwater structure along their coastal migration routes towards their spawning rivers.
Buying and Storing Spring Salmon
When buying spring salmon, it’s important to look for signs of freshness and quality. Some tips:
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Look for shiny, vibrant red-orange flesh. Dull or brownish hues indicate age.
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Smell for a fresh, mild scent. Strong “fishy” odors mean its past peak freshness.
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Feel for firm, elastic flesh that springs back when pressed gently. Soft mushy flesh indicates spoilage.
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Ask your fishmonger questions about source and harvest date. Wild caught and recently harvested are best.
Proper storage preserves freshness. Spring salmon should be kept well chilled at all times.
- Store fresh spring salmon on ice or refrigerated at 38°F or below.
- Wrap tightly in plastic wrap to prevent freezer burn if freezing.
- Thaw frozen salmon in the refrigerator, not at room temperature.
With optimum storage conditions, fresh spring salmon has a refrigerator shelf life of 2-3 days and a freezer life of 2-6 months for best quality.
How to Cook Spring Salmon
Spring salmon can be prepared in endless ways. Some classic cooking methods that bring out its rich flavor include:
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Grilling – Salmon grills up nicely due to the firm texture and high oil content. Brush with olive oil and sprinkle salt, pepper, and herbs. Grill 4-5 minutes per side.
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Baking – Preheat oven to 400°F. Place salmon on parchment lined pan. Drizzle with olive oil and bake 12-15 minutes until just opaque throughout.
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Pan searing – Heat olive oil in a pan. Pat salmon dry and season with salt and pepper. Cook skin side down first. Flip after 3-4 minutes then cook 2-3 minutes on the second side until just opaque in center.
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Poaching – Gently simmer salmon fillets in water, wine or broth flavored with herbs, citrus, onions, or other aromatics. Cook 3-5 minutes depending on thickness.
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Smoking – Soak salmon in a brine cure, then cold smoke for 4-12 hours depending on desired smoky flavor intensity.
No matter which cooking method you choose, the focus should be on bringing out the rich natural flavor of spring salmon without overcooking. Cook just until the center reaches an internal temperature of 125-130°F to prevent drying out. A moist, buttery texture is key with spring salmon.
Popular Pairings for Spring Salmon
Spring salmon partners well with a variety of flavors that enhance its taste and texture. Consider pairing spring salmon dishes with:
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Fresh herbs – Dill, tarragon, basil, parsley
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Citrus fruits – Lemon, lime, orange
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Alliums – Garlic, shallots, onions
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Hearty greens – Spinach, kale, arugula
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Asian flavors – Ginger, soy sauce, sesame oil, miso
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Root vegetables – Carrots, potatoes, beets
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Whole grains – Rice, quinoa, couscous
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Nuts and seeds – Almonds, walnuts, sesame seeds
Balancing the rich omega-3 fats in spring salmon with bright acidic flavors and crunchy textures makes for winning flavor combinations.
Health Benefits of Spring Salmon
As an excellent source of omega-3 fatty acids, protein, vitamins, and minerals, spring salmon offers many health benefits. Here are some of the top reasons to enjoy spring salmon more often:
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Heart health – The anti-inflammatory omega-3s in salmon can improve cholesterol levels and lower heart disease risk. The American Heart Association recommends eating fatty fish like salmon at least twice per week.
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Joint health – The omega-3s in salmon can reduce inflammation that causes arthritis and joint pain. Studies show spring salmon’s oils improve mobility in those with rheumatoid arthritis.
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Brain health – The long chain omega-3 fats are linked to better brain function and lower dementia risk. They also appear to improve mood and reduce depression.
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Vision health – Spring salmon provides vitamins and antioxidants like astaxanthin that help prevent macular degeneration and other age-related eye diseases.
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Body composition – Replacing other protein sources with salmon may aid fat loss and building lean muscle mass thanks to its high protein content.
Enjoying spring salmon provides a powerful package of nutrients that boost overall health from head to toe. It’s one of the most nutritious protein choices you can put on your plate.
Types of Spring Salmon – King
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.
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.
Columbia River Spring Chinook Salmon Fishing Success with Tips!
FAQ
What type of salmon is a spring?
Is spring salmon good to eat?
Can you eat spring salmon?
What is the difference between spring run and fall run salmon?
What is spring salmon?
These salmon are often found in the Pacific Northwest and are characterized by their vibrant pink or red flesh. In this article, we will delve into the characteristics of spring salmon, their dietary benefits, and cooking methods to make the most of this delicious fish.
Is farmed salmon as nutritious as wild salmon?
Scientific evidence suggests that farmed salmon may be larger than wild salmon and have a higher omega-3 content. However, it may also be more likely to contain contaminants.
What does spring salmon taste like?
As their name suggests, spring salmon begin their journey from the ocean back to the rivers during the spring season to spawn. This migration causes their flesh to develop a uniquely rich and flavorful taste. Spring salmon is an excellent source of Omega-3 fatty acids, which are essential for heart health and cognitive function.
Why are spring-run salmon different?
But in fact, Garza said, all those differences are tied to the timing of migration as determined by the RoSA genotype. Spring-run salmon enter freshwater early in the year, where they encounter different environmental conditions, notably warmer water, which likely accelerates their maturation.