Fishing with Rod Discussion Forum
Fishing in British Columbia => General Discussion => Topic started by: Gooey on June 14, 2005, 11:20:47 AM
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Hey gang, I have been around this board for a a year plus and each season, people ask what the difference is between White and Red springs...well I have found the answer:
"Salmon of all types get their pink and red flesh through a pigment called astaxanthin, a member of the carotenoid family. Astaxanthin is found at various levels in most sea critters. It's what makes lobster shells red, for example. It's also found in shrimp, krill and algae, which are good dinner fare for salmon.
But some king salmon cannot absorb astaxanthin, leaving their flesh a smooth ivory shade. "
It came from an article from the restaurant industry. It can be viewed here:
http://www.hotel-online.com/News/PR2005_2nd/Jun05_WhiteKing.html
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Reason why it cannot be absorbed is because it's missing a particular enyzme.
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BUT... they taste the same, despite what people say. :P
I read an article my grandpa had through UBC on a study between the difference of "red" and "white" springs. One study they did was a blind taste test. It was conclusive that when people couldn't see the difference there was no discrepancy in the choice between the 2. People often don't believe it... ::)
:)
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I think the differance lies in what river the fish came from! I have seen many white spring on the fraser that look ,fight,and taste like any other fish, and then i'll go to say the vedder and don't want to hook whites at all. They are trouble when your fish lighter gear for Nice chrome coho's. And they do not resemble the same chrome fish that were caught on the fraser. :-\ Just my 2
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Good point Steelie I remember one Red Spring we got from the Skena a few years back, so bland all it was good for was Salmon Fried Rice.
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white springs smell alot worse too , its all good on the barbeque the only real difference is what you truck smells like on the way home.