Fishing with Rod Discussion Forum
Fishing in British Columbia => General Discussion => Topic started by: carpman on September 13, 2004, 09:36:33 PM
-
Do white springs actually taste bad or just bad relative to other salmon? ???
-
White springs from the ocean, or the Fraser in the summer are very good.
White springs from the Vedder (and I understand Harrison thought i have not tried one) are edible, but not great relative to other salmon, if in good shape.
I catch and have lots of other salmon to eat, so will not keep Vedder springs. However I have kept some in the past, and they tasted ok.
Taste is also personal opinion. I once had a Vedder white at a BBQ with friends (along with other salmon), and I was surprised that some people even preferred the white. These were people who were not really fans of the taste of salmon.
So, go ahead and try one. :)
-
i think is all depend you know how to prep and cook them,of coase is my other half know how to do it,right normfish... ;)
-
Be sure it's a chrome one. A boot will taste like a boot regardless how much spice you add or how you cook it.
-
Thanks for the input guys....
I gotta try and land one first, never even hooked a salmon in 3 trys at the veddar! :( :-[
-
Thanks for the input guys....
I gotta try and land one first, never even hooked a salmon in 3 trys at the veddar! :( :-[
don't worry...you will.....its just a matter of time.... ;)
-
just do a search on rods site - lots of discussion
http://www.fishingwithrod.com/yabbse/index.php?board=1;action=display;threadid=4426;start=0
-
I bonked a very clean jack spring 2 weeks back, so clean at first I thought it was a coho! I decided to take it home for the BBQ ( it swallowed the bait and got stuck in 2 log jams before I got it to the shore so it was done).
the first thing I can tell you is that it stunk up the car big time...these fish STINK!
I did my usual salmon marinade and I thought the fish tasted crummy. Meanwhile my wife and the dinner guest said it was the best salmon they ever had!
Bottom line is that its a matter of preferrence.
I will take one large white doe for the eggs this year and give the carcass to my inlaws!
-
It is a personal taste. I am not too keen on eating white spring either, but some friends of mine love it. They say it's better than sockeye. I am not inclined to agree with that assessment. I have eaten it, cooked in variety of ways, but I wouldn't rate it as my favourite fish. I know that if you fillet the fish and skin it so all you have is the white flesh, then it doesn't smell. I think for most of us, it's the smell we can't get past. It's psychological. Anyone else on th eplanet would gladly take the white springs home and have a feast. Ok, so we're spoiled. Maybe good marketing would change that.
Speaking of markeitng.....has anyone seen the Patagonia Toothfish? A friend told me that the Toothfish is being marketed as Chilean Sea Bass. It's actually a deep water cod but since the marketing gurus changed the name to Chilean Sea Bass from Toothfish, the demand for them increased exponentially, and now they are almost extinct in the southern seas. I don't think a lot of the yuppies would be too keen to buy it at Granville Island if they saw the actual fish. It's pretty ugly looking. If only the marketing gurus can do that with the white springs.
Take a look. http://www.tve.org/news/doc.cfm?aid=1318
-
Well, I'm gonna try one just to see how it tastes like. :P
This weekend I'm gonna give spoons and wool a try. Hopefully I can find a place that holds fish, dunno the river too well.
-
the best way is to have no bias going in. A buddy of mine who is not a fisherperson just ate his first pice of barbecued white spring the other day and thought it was great. The old saying - he didn't know any better. I like them smoked, but plan to try them on the barbie.
-
Even after my fish was BBQ'ed fully the skin stilll seemed slimy...I think that filleting the skin off and baking or poaching (cooking method) ;) would be a wise idea!
BTW - I was in the Cannery and they are marketing those stinky boots as "Ivory Spring"!!! can you believe that!
-
some like blondes, some like brunettes, and than there is the wild redhead, and then there are those who will eat anything
-
it's a good thing isn't it? maybe it'll help take pressure off some of the other species (ie... reds, coho, sockeyes...). why discourage people? ???
-
;D ;D ;D
-
If you now how to smoke fish good ,the white spring is great ;Dof coarse it has to be clean.Its great for indian smoked candy everybody at the last fwr bbq loved it and it was white spring lol
-
some like blondes, some like brunettes, and than there is the wild redhead, and then there are those who will eat anything
now thats got to be the best responce ive heard in a long time thanks roeman
but it is so true lol. last year at the fall vedder clean up i got to try both white and red spring side by side on my plate both bbq and both very tastey thanks to the chef i think from riverside cafe ;)
both had there own attributes but both very different. i wonder what the commercial industry and native industry does with there white springs as you dont see them in your local fish mongers ???
hopefully this years clean up bbq has the same opportunity just another good reason to come on out guys and gals ;) ;) ;)
all i have to do now is catch one of my own lol, redhead or blonde im not fussy
cnm
-
They market them under a different name. Something exotic.
-
they actually do market the white springs.
Here on the west coast ppl know their salmon, and that being said prefer the taste of red spring or coho over the white springs.
I have never eaten a "white vedder spring" but have tried fraser whites, and I find them no different than the reds.
I prefer springs(of any colour) over coho because I like th salmon to be a little more oiley than lean, but I think it is just personal preference.
As far as marketing goes, over on the east coast where they only get Atlantic salmon, they are selling them in the high end New York restaurants as "Ivory Salmon" for double the price and can't keep up with the demand.....go figure?
-
We smoked a big whitey a couple years back and the fillet was so thick that the brine couldnt sink in all the way and by the time the fillet had smoked thru, the meat next to the skin had rotted and was skunky...we had to turf most of it.
-
you're supposed to trim the fish into small pieces first. Small enough so the brine can set - that is the rule for all fish prep.
-
Marketing..you gotta love it!
On the east coast they are currently marketing dogfish as Cape Cod Shark...
-
ya I agree, we sliced that fish into 1.5-2 inch chunks, but on a 40lb fish, their dam near 2 inches thick!....I like the idea about smoking the tail half...I may try that instead.
-
Poor Whitey's get such a bad name. Who cares what they taste like-they are a true biter & great sport when fresh. I'm not a fan of eating them but they will chase & attack anything.....rarely have lockjaw.
Not many rivers have chinook that taste good (red or White) at the end of Sept./Oct.
Fall Whitey's, or chinook not white spring is the proper terminology....sorry.....hehehehehe!
-
what i like about the albino salmon, is the fact that they're sooo big. if close family or friends beg me for fish, i can divvy up one and share it amongst them, without imposing on my few ho-hos ;D
JP, i have to remind you ;D (copyright) whiteys ;D
-
Its Ivory Salmon back east. They fetch twice the price of reds. Fancy marketing eh?
How could we market dogs to make them more appealing?
-
How could we market dogs to make them more appealing?
Use puppies in their ads?
-
Chrome Spraypaint LOL!!!!!!
-
increase their price x 3
-
increase their price x 3
That would do it ! :D