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[dead head]

If you now how to smoke fish good ,the white spring is great ;Dof coarse it has to be clean.Its great for indian smoked candy everybody at the last fwr bbq loved it and it was white spring lol

[canoe man]

some like blondes, some like brunettes, and than there is the wild redhead, and then there are those who will eat anything  
now thats got to be the best responce ive heard in a long time thanks roeman

but it is so true lol. last year at the fall vedder clean up i got to try both white and red spring side by side on my plate both bbq and both very tastey thanks to the chef i think from riverside cafe  
both had there own attributes but both very different. i wonder what the commercial industry and native industry does with there white springs as you dont see them in your local fish mongers  

hopefully this years clean up bbq has the same opportunity just another good reason to come on out guys and gals  

all i have to do now is catch one of my own lol, redhead or blonde im not fussy
cnm

[Fish Assassin]

They market them under a different name. Something exotic.

[FiShGutZ]

they actually do market the white springs.
Here on the west coast ppl know their salmon, and that being said prefer the taste of red spring or coho over the white springs.
I have never eaten a "white vedder spring" but have tried fraser whites, and I find them no different than the reds.
I prefer springs(of any colour) over coho because I like th salmon to be a little more oiley than lean, but I think it is just personal preference.
As far as marketing goes, over on the east coast where they only get Atlantic salmon, they are selling them in the high end New York restaurants as "Ivory Salmon" for double the price and can't keep up with the demand.....go figure?

[Gooey]

We smoked a big whitey a couple years back and the fillet was so thick that the brine couldnt sink in all the way and by the time the fillet had smoked thru, the meat next to the skin had rotted and was skunky...we had to turf most of it.

[dennisK]

you're supposed to trim the fish into small pieces first. Small enough so the brine can set - that is the rule for all fish prep.

[aquaboy24]

Marketing..you gotta love it!

On the east coast they are currently marketing dogfish as Cape Cod Shark...

[Gooey]

ya I agree, we sliced that fish into 1.5-2 inch chunks, but on a 40lb fish, their dam near 2 inches thick!....I like the idea about smoking the tail half...I may try that instead.

[JP PATCHES]

Poor Whitey's get such a bad name. Who cares what they taste like-they are a true biter & great sport when fresh. I'm not a fan of eating them but they will chase & attack anything.....rarely have lockjaw.

Not many rivers have chinook that taste good (red or White) at the end of Sept./Oct.

Fall Whitey's, or chinook not white spring is the proper terminology....sorry.....hehehehehe!

[blaydRnr]

what i like about the albino salmon, is the fact that they're sooo big.  if close family or friends beg me for fish, i can divvy up one and share it amongst them, without imposing on my few ho-hos

JP, i have to remind you (copyright) whiteys

[JP PATCHES]

Its Ivory Salmon back east. They fetch twice the price of reds. Fancy marketing eh?

How could we market dogs to make them more appealing?

[Koho]

How could we market dogs to make them more appealing?

Use puppies in their ads?

[JP PATCHES]

Chrome Spraypaint LOL!!!!!!

[blaydRnr]

increase their price x 3

[Fish Assassin]

increase their price x 3

That would do it !