OK Dave, I just now ran an exhaustive 20 minute search and came up with one definitive scientific study from OSU on WA troll-caught kings from 2003.... the fish every one on this board would be most interested. They classified the kings as either red, marbled, or pearl (white)

The Pearl (white) salmon had the highest lipid content for muscle and belly flap.

The belly flap section of Pearl (white) salmon contained the highest levels of omega-3 fatty acid.


Here's the executive summary...

http://www.washingtontrollers.org/Marbledsalmonweb/osu_lipid_analysis%20EX%20Summ.htm

Belly slab off of a white king is the supreme Omega-3 King!. This study affirms the tremendous oil content that makes it such a culinary delight!

Doc,
I saw that one. Can you tell me if the variables they saw were significant, and if so, would it affect taste to the extent a person with an average number of taste buds could tell the difference. (There are people with significantly more taste buds than most - let’s not consider them.)

Glad, I was able to keep you busy (;-)

OK one more interesting excerpt from that "exhaustive" search...

Fat levels within individual species may vary dramatically depending upon the specific characteristics of their home river.

For example, the Copper River is a relatively “steep” swiftly flowing river, so Sockeye and King salmon swimming against this current must have greater energy (fat) reserves than those returning to other rivers.

In contrast, Bristol Bay Sockeye and King salmon, which have a relatively easy migratory journey, may have half as much fat as their Copper River counterparts

By far the fattiest, richest King salmon of all come from the Yukon River, which is both the coldest and largest of Alaska’s salmon spawning rivers.

http://vitalchoice.com/shop/pc/articlesView.asp?id=972


They didn't mention the Columbia. And upriver CR spring chinook do not show up in any of the established troll fisheries, so the comparative lipid content study excludes them. I still maintain that out of all the chinook strains I have had the chance to partake, CR spring chinook are probably the finest-eating salmon to cross my palate.

More salmon fat facts....

* King Salmon (Chinook) [Oncorhynchus Tshawytscha] - The largest of all Salmon, the King Salmon is the most desirable species for several reasons: it has the highest percentage of body fat, the most Omega 3, and (many feel) the best flavor. Only a few fish such as Mackerel and Herring contain a higher percentage of fat than "Chinook Salmon". King Salmon is available in several pigment variations including red, white and marbled flesh. (5 out of 5 stars) 15-35% fat.

* Red Salmon (Sockeye) [Oncorhynchus Nerka] - Red Salmon eat only Krill and Phytoplankton as opposed to fish, so they have the most Astaxanthin and obtain a noticeably deeper orange hue than other species. "Sockeye Salmon" are unique in that they require a lake for spawning. (4 out of 5 stars) 10%-22% fat.

* Silver Salmon (Coho) [Oncorhynchus Kisutch] - Though having a lower fat content, the smaller Silver Salmon can taste close to Sockeye if from a reliable source but they normally do not contain the same amount of Omega 3 or Astaxanthin. "Coho Salmon" were introduced to the Great Lakes, first in 1873 and then successfully in the 1960's. (3 out of 5 stars) 5%-15% fat.

* Pink Salmon (Humpback) [Oncorhynchus Gorbuscha] - The smallest and most abundant of Pacific Salmon, the Pink Salmon have a distinguished humpback. "Humpback Salmon" were more popular in the early 20th century until stocks declined drastically in the 1940`s and 1950`s. Bright silver when in the ocean and turning gray and yellow during spawning, "Humpies" are not as flavorful as premium kinds due to lower fat content. Pink Salmon are generally only found canned though at a fraction of the cost of premium species. (2 out of 5 stars) 3%-9% fat.

* Chum Salmon (Dog) [Oncorhynchus Keta] - Chum Salmon is the type found at discount grocers in the frozen section. The outer skin of Chum Salmon is unusual and resembles tie-dye. "Dog Salmon" do not naturally obtain the same intensity of orange as the others. "Spring Chum" is said to taste great when obtained fresh. (1 out of 5 stars) 2%-5% fat.

http://www.wildpacificsalmon.com/site/680079/page/512345

I need to get one of those white ocean kings for the smoker.

Most of the facts posted on Wild Pacific Salmon the Doc quoted comes from ASMI.


FYI,

Sockeye from the Fraser river will have higher fat content then their counterparts from AK.

I got a headache.Just sayin.Good luck,
SZ

Methinks we should try and keep secret the omega 3 levels of CR spring chinook. The last thing we need is to increase the demand for commercially caught springers.

Sg

Great Thread!
Doc...once again superb stuff.....from pics to info, gr8 stuff!

2Many.....that was a sweet ride your Dad put together! There's nothing quite like wood! But, unfortunately, the damn stuff will eat up all your spare time....for me it's always been a real love/hate relationship.

That's a marbled king, not a white. I prefer the marbleds over reds or true whites, any day.

Nice fish, if you just had a Ninkasi IPA total domination instead of that red hook. Kidding, nice fish

All of your gear, fish, boat, moter, rods, look impeccable. Your routine looks well practiced and dialed. You are a 10%er