Ivory King Salmon

I really like Ivory King Salmon.  While I am not certain if it really tastes different than traditional King
Salmon the flavors appear cleaner and slightly leaner.  Anyway, its color, an off white with perhaps a thought of pink is its signature.  The flesh is dense and fatty, a great medium for tartare and other raw or just warmed preparations.  We (Aki) finely dice the fish and blend it with olive oil and salt.  We add a bit of chive and minced jalapeno for a piquant element.  The fish is then topped with shavings of Pecorino Crotonese and leaves of claytonia.  We accent the tartare with a syrup of Minus 8 vinegar.