OK folks. My daughter was 'given' two 15 lb. cleaned farm raised white king salmon. She was told they were less than 4 hours out of the water. They were for sure very fresh, but I've never seen these types of salmon before. The skin is an almost golden color and the flesh is a very firm white flesh. I cut them up, boned them and bagged most of it. Then I BBQ'd some of it..............not so good.

So the question is, has anyone ever worked with this type of fish before and will I get better results if I smoke the rest of it? Are there some other ways to prepare it?

I've caught a few of these on the Carbon. They smoke up just fine with any dry cure recipe, they don't BBQ very good though.
Enjoy....
grumpyr

I'm not so sure about the golden skin business. I have caught many white kings but they have all been the exact same color as any other king ie: either chrome bright or the standard olive late stage color. The white kings that I know about are absolutely terrific table fare either bbq'd, smoked or baked. I'm wondering if you got something other than a chinook that is being marketed as a king

We fished off browns point and landed a 10lb male atlantic salmon and it was pure gold. Nice looking fish but we didn't know what we had untill we saw pictures of male and females as they turn spawn colors. Looked like a king but the spots were odd looking. We let it go so who knows what the meat was like.

This is sort of apples to oranges, but I've caught a few white kings in the salt and they all cooked up just fine... a little more delicate flavor, that's about it... but farm-raised whites, I've never heard of.

-N.

I have heard that all farm raised salmon is Atlantic Salmon, which would explain the color.

I have seen Atlantic Salmon advertised as "Atlantic King Salmon" in restauraunts. I suspect that that is what you have here. I personally have never cared for Atlantic Salmon as a food fish.

Tule?

T Burns,
My guess is you will do better smoking it, but will still have an inferior product because you are starting out with a farmed raised fish.....which brings me to an opinion I have on the topic. In a nutshell I won't have anything to do with the farmed raised salmon you find and Costco and many other stores in the Northwest. I tried it once and found the taste relative to wild/hatchery fish caught commercially or by myself to be truly inferior in taste.
JMS

The technical name for those = carp.

Call them what you want!

They don't go on my table, or for that fact, my BBQ or smoker either. I always give those "white salmon" to the people that keep asking me for more fish! Maybe someday, they will quite asking me for more fish…you would think!!

Cowlitzfisherman

Is the taste of the bait worth the sting of the hook????

Okay, you said they was "Farm Raised" so that has to be different than the white kings sport caught. The sport caught white kings I have had are delicious. Not to be confused with those nasty tules!

Arn't most if not all those white kings lost Fraser river fish. Ate a 27 lber was best i ever ate.

FS hit one in the skok looked nice on the outside but when he cut her open... not so pretty...

TTT

Killed a 3 foot king that turned out to have white meat ,had the fish smoked it was great .

I have fished up in Canada in Camano Sound in June for Kittimat kings and the whole run is white meat kings. They seemed to be a little more oilier than red meat kings and were outstanding smoked. I think you got some tule kings from the sounds of it. The only white meat kings I've seen south of the straights are fish passed thier prime for table fare. It's hard to make bad fish good.