Chinooks need a large fat reserve for their long-distance migration. That translates into a pronounced, buttery, rich taste. The oily chinook flesh is softer than that of other wild salmon species. Except for some white-meat strains of chinook, the flesh is almost always red, never pink.White king is a strain with pale meat, not to be confused with “pale kings,” which are sexually mature fish. Though light in color, the white king’s flavor is as rich as the more deeply colored chinook’s.
Simple treatments are perfect for the rich and flavorful king salmon, but the fish can also stand up to hearty flavorings. For a simple preparation that packs a flavor wallop, try broiling or grilling a piece of king salmon with pesto sauce. Start cooking with the top side left plain. After turning, give the cooked top surface a generous application of basil pesto.
Canada, Chile, New Zealand, Russia, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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