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.