Local restaurants will often buy up as much of the Ivory King supply as possible before it ever gets a chance to be shipped out of state. Getting Ivory Kings out of Alaska can be difficult because they are so highly prized by local restaurants eager to serve them to summer tourists. Some Ivory Kings process a little bit of color giving them a marbled look. Even within that small subset of the population there is some interesting variation. Only around 5% of King Salmon have the recessive gene that gives them their ivory color. That’s when they discover they’ve landed some white gold! Fishermen don’t know they have landed an Ivory King until they cut it open and see the flesh. Since these fish are the same exact species as orange fleshed King Salmon, both fish look the same on the outside. Ivory Kings have a recessive gene that prevents the carotenoids from being processed into the flesh, leaving the flesh an ivory white color.
Salmon eat a lot of shrimp, krill, and crab which have carotenoids which are processed into the flesh of the fish giving them the distinct color we are all familiar with.
The five species of Pacific salmon generally have flesh that ranges from pink to orange to red depending on the species and point in the fish’s life cycle. Ivory King is a white fleshed salmon that is actually the same species as regular King Salmon with the orange colored flesh that everyone is accustomed to seeing.
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