Discussion in '2019 Saltwater Fishing Reports' started by Tockeyetalmon, Aug 13, 2019.
Do they actually taste different? Does anyone prefer white?
If you close your eyes whites taste better lol but nothing beats an 18-30 troll caught red lol
whites are oilier and have a distinct smell
I like reds better
but it's personal preference
I prefer red and smoke my whites, had white for dinner last night and really wasn’t digging it.
I like to smoke the white ones also.
I find winter feeder whites great but cap whites stinky. Could just be stage of life.
I have done a blindfold taste test and couldn't tell the difference. That said when eating BBQ fish I want it to be pinkish. Smoked, canned or anything else that changes the color I dont really think there is a difference
For eating reds it has a nice sweet and rich taste, for smoking i prefer the early marbled whites like right now, i look so
forward to this time of the year to getting some, the last few years now the whites are a family favourite when smoked
it's like cod like but with more oils so it becomes super tender... i'll trade local whites for reds
Upper Fraser stock whites taste amazing.
The Harrison/Cap/Vedder white fall stock are gross.
I find where you catch them makes a big difference - whether or not they are still silver - or have adjusted to the freshwater...
another interesting thing - speaking of smells (thanks for that Scott) - anyone notice that certain Chinook from certain areas smell - distinctly? a sharp smell like yellow cedar, perhaps?
Not just Chinook
Once a herrison white is watermarked they get really stinky and table fair is not very good.
I spend a lot of time at the cleaning table scraping as much of the slime off any spring I catch.
That stuff is funky and less on the skin before you cook the better.
Didn’t always do that and it does make a difference.
Worth the extra 5 mins.
Exactly. I hose them off three times on the boat before I leave for the cleaning table then twice more once I'm there lol.
I bonked a big September whitey at Sherringham one time. I served it up from the bbq to a large group in my backyard. My favourite was a lady who brought her plate over to the bbq and said “mines not cooked enough, the colour’s not right.”
I eat the whites and don’t find them offensive. Perhaps I don’t have a refined palate.
My wife did not like the white ones. We did a blindfolded taste test and she could not tell the difference and she is VERY picky. They do seem to freezer burn more quickly.
Cut the whites into little square nuggets.. flour/cornstarch in a cajun rub damn good
nothing like a deep fry... they sure are slimy
For me as a Vancouverite, the best eating fish of the year is a red Howe Sound winter spring caught with the snow capped mountains in the background and the worst is an ammonia scented Capilano white spring caught in a pack of 100 boats with a seal racing quickly behind the fish towards the boat. I used to keep the Cap springs for smoking but now the much better half won't allow me into the house with them.
just poke them with your knife and check the core sample before bonking that way you dont kill fish you dont wanna eat
Separate names with a comma.