Originally Posted By: landcruiserwilly
smoooshy. feels like it's under done. don't get me wrong, the flavor is great. just a little too squishy for my taste....

not a white king, though. This is the only pic. 3 kings all from swiftsure. the one on the left is the one in question, middle white king, and the reddest hatchery king i think i've seen.



willy


Apricot flesh is CLEARLY the oiliest... just look at all those THICK white lines of fat between the muscle layers!

White king is middle of the road

Bright red king looks lean as a coho... NO FAT!

What's funny is that the majority of PNW anglers equate "cut red" with "cut good". Even upriver boots "cut red"... but without fat, MEH!

I'd take that cut on the left ANY day.

....

BTW the fat NEVER lives near the midline. That is ALWAYS the leanest part of a salmon fillet. (See how the white lines fade to almost nothing near the spine and get thicker the further from the midline?) Fat piles up as you move toward the belly or the back. The best bites will come out of the top inch and the bottom 2 inches.
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The Keen Eye MD
Long Live the Kings!