What is Marbled Salmon?

‘Marbled’ salmon describes a Chinook or ‘King’ salmon onchorhynchus tshawytscha that exhibits flesh pigmentation that is neither the characteristic red/orange nor the less common white flesh. Rather, it is comprised of varying amounts of both colorations; ‘marbled’ through the body. Generally the flesh along the backbone contains more red areas and the white dominates along the back and belly.

This is a distinct fish that occurs only in the troll fisheries of Washington and southwest British Columbia, and the in-river gillnet fishery of the Fraser River. It is believed that they originate from tributaries of the Lower Fraser River, the Harrison, Vedder and Chilliwack Rivers. There are other chinook salmon from these rivers that exhibit the common coloration. In the absence of published literature, salmon biologists[1] generally hold that the characteristic marbled appearance results from a recessive genetic feature, which is tied somehow to the fish’s distinct life history.

             The characteristic red color in salmon is principally derived from the carotenid astaxanthin[2] present in the diet. Astaxanthin has a number of essential biological functions, ranging from prevention of oxidation of essential polyunsaturated fatty acids, protection against UV light effects, immune response, pigmentation, energy budget and reproductive behavior. The Oregon State University Seafood Lab has analysed key nutrients found in regional red, white and marbled Chinook. All of the WA Chinooks were shown to be excellent sources of the health benefiting DHA and EPA Omega-3 fatty acids.

OSU Lipid Analysis Exec Summary 

FINAL REPORT

These unique characteristics of coloration, if presented as an attribute, make the Marbled Chinook desirable and easily identifiable to the consumer. Washington marbled Chinook salmon would constitute the only apparent ‘regionally distinct’ salmon.