Unfortunately, many people mistake a near-spawn Chinook (King) Salmon for the famed "Ivory" or "White King". In reality, there is a massive difference.

All Chinook, whether red or white, will eventually lose nutritional value and turn a mushy, pale white color. The "Tules" of the Columbia River are famous for turning to white meat, even while they are still chrome on the outside.

This can be confusing, but true Ivory Kings are still fatty and oily until they get close to spawn. This is info that is good to spread with your friends - please send them this podcast to clear this up!

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