When hubby caught his salmon I knew he had a pink one and a silver one. Not being a salmon fisherman I didn't know the difference. Even when it arrived at the house I couldn't tell the difference. Last week he grilled the pink; today he grilled the silver.
I still can't tell the difference. Is it the meat or the scales that determine the type?
Here's what silver looks like. Doesn't look much different than the pink he made the other day (to my untrained eye).