Trolling for the Elusive King Salmon

[gstours]

  Here is some footage of the Salmon I mentioned in my earlier post.  It was a beutiful day in  the morning and everything seemed right for a great day when many others are working,  It seems always special to me that way after working for 50 years or more!
   We were trolling pulling deep six divers along the shoreline  kelpbeds,  I switched to the blue chrome plug from the green chromer when we got a knock on the doorso to speak.     Wish you were there to hand off the rod to,  butt?     See what you think?

[Gman_WC]

King Kandy putting them in the box.
Great job Gary and Ken!
-g

[Frank]

Wish I was there for dinner! Nice fish, Gary.

[Dominick]

Good job King Gary.  Keep those videos coming.  Dominick

[David Hall]

That was a fantastic video job, almost felt like I was there.

[gstours]

Tanks,  this time when the rod was thrashing in the holder, I remembered the go pro,  luckily we got the foot 🦶 age n, d, pish🧜‍♂️.   Thanks for watching.  It keeps me interested in going again.🚣

[gstours]

This one was a "white king" ,  in that the meat was about halibuts meat color.  These are not that rare, butt maybe 20% of the kings we get are this way.  Very tasty.
  It seems like the common thread I'm told is that the fishes diet is different.  I don't know 🤷‍♀️.  Maybe it's genetics, maybe some of you know for sure?   They seem to taste the same to me, but some locals say they have more oil,  and have a richer flavor.   I always am glad to get one just to see.🤷‍♂️
   This pc is destined for the bbq.    It's going to the table.   Yes, you're invited.😺

[Gobi King]

Gary, in MI the chinook is white like yours and the coho is orange in color.
Yeah, diet is mostly likely, I read the coho eats those little shrimps, hence the color.

[gstours]

Thanks for your reply on the Great Lakes salmon,  I,m not sure 🤔 but the white meat king salmon may be more of a genetic thing,  I've heard both ways.   There was a time when these king salmon brought a reduced price as public demand was poor.  Now it's just the reverse as people have found out the meat has a different flavor and oil content possibly.  It's rare enough to probably never see on the menu even on a very high end restaurant except as a special as the quantity is not predictable.
    Just my thoughts.   After reading more on these fish it's assmed that in the north West 🇺🇸 USA, these fish are more rare than I thought, total commercial catch was predicted as 3-10% annually .
   Anyway I'm glad to get ☝️ one this year.   And now for a big red one🎣

[humboldtdan]

White chinook salmon from Pacific Ocean is a genetic trait which only occurs in relatively small percentage of fish.  White Chinook salmon from Great Lakes are a result of the diet; all Chinook salmon there have white or light-colored flesh.

[Gobi King]

lol, I am so beat after fishing that I have rarely noticed the color till someone points it out to me.
Good info guys, I had no idea it was genetic

I will pay more attention to the fillets.

[Newell Nut]

Nice catch. Enjoy.

Dwight

[Donnyboat]

Well Gary, it was cirtaily worth all that huffing & puffing, cood catch for sure, thanks for showing, cheers Don.

[Dominick]

Well Gary, it was cirtaily worth all that huffing & puffing, cood catch for sure, thanks for showing, cheers Don.

Donny you misunderstood.  Those were grunts of ecstasy.     Dominick

[David Hall]

I've noticed our kings vary in color from a light orange early in the season to a deep oreangish red late in the summer when theyre feeding primarily on krill.  These deep colored ones are to me the most desirable for their flavor and I look forward to putting one or two in the box every year.  I have never seen or heard of a white meat salmon before reading your post here.  By watching the video, whatever it is that causes the fish to have white meat certainly doesn't effect its desire to shake that hook!