Prince William Sound, Alaska.
This coming week we will be serving two of our favorite meals at Red Gables: fresh wild Copper River Salmon and wild Ivory King Salmon. (If you love both try the “rainbow special” where a filet of each fish is swirled together and grilled with your choice of seasoning.)
Many consider Copper River Salmon as one of the best wild catches available. It’s striking orange to red hue and buttery consistency is unforgettable.
The Ivory King Salmon has a white meat, and only 1 or so out of 100 are found in fisheries. There’s no definite reason on why the fish’s meat is white, but geneticists believe there’s a gene that allows the fish to process carotene differently (carotene is found in the diets of salmon and is responsible for giving the fish it’s bright red hue.) Others suggest the fish has different eating habits, relying on a diet from species with less carotene, but since the Ivory King is found within schools of Salmon it’s unlikely that it’s diet is much different.
We recommend serving the Salmon at a medium rare temperature and consistency, but if you prefer a more or less cooked filet please let us know.
*Red Gables Mesquite Grill is the only restaurant in Sandusky, Ohio, to exclusively serve WILD SALMON in an effort to support sustainable fisheries. Farm-Raised Salmon (mostly called Scottish Salmon or Loch Duart in finer restaurants) is often sold as a sustainable fish, but the facts and science tell a much different story about how these fish are jeopardizing wild Salmon habitats: http://www.publicherald.org/archives/5464/investigative-reports/health-investigative-reports/
Some say this is the best Salmon of the year. It’s often considered a love and hate relationship among restaurants. Come in and be the judge. We’re not sure how long it’ll be around.
- Pictured: King Salmon (not ivory) and Monte Cristo tenderloin. photo: The Art Studio
Ivory King Salmon is hard to find. These Salmon are genetically evolved to process carotene (gives Salmon their red color), which results in the character of its white meat.