Anyone ever catch a mature salmon that had white or extremely pale pink flesh? If so, must have been a shock and rather disappointing.
I haven't had any experiences, but have heard that it occurs more often than anglers would like to believe. Evidently, this anomaly is most common in kings.
Wonder if it happens more frequently in certain streams or if it's a statewide genetic issue?
Is there a difference in taste or texture of the meat? I suppose these fish are still decent tablefare despite appearing off-color.
Would be interested in hearing about member encounters with white kings, as well as some of the theories on the cause of this phenonmenon.