You were all trained well.

The original sellers of salmon to the masses classified/ renamed / and graded salmon based upon meat Color . Reds to Pinks were classified by thier color with reds paying well, and Pinks not so much.

The original buying public then assumed higher priced red meated salmon must taste better., and after 150 years or more of consuming these fish based upon commercial pricing, the color matters the most to those consumers.

I remember back in the late 60’s when local river gillnet fisherfolk pulled nets, if the kings were white, they were separated from the red /orange kings before sale, and separately disposed of.