The topic of American and then Canadian food got me to thinking a little (save the comments:rolleyes: )
When I lived in Alaska there were at least 2 items that were new to me. I'm not talking about MukTuk and Matteak!
I mean Alaskan Spot Shrimp
And the inimitable Alaskan White King Salmon (no that's not me)
The shrimp have a clean flavor that can only come from ICE COLD waters. The shell is like armor. The ends of the tail shells are like knife tips. These are hard shrimp to shell. Many of them are full of eggs which are great for coloring a dish, but too much is not a good thing. These shrimp truly taste different from any shrimp you have tasted before.
The White King is also a magnificent fish that has to be tasted to be believed. It does not taste like regular salmon. It has a rich, buttery flavor and texture. It is great as sashimi and deserves only the simplest treatment, though it's hard not to play with it and experiment.
It is not a regular species as such, rather I believe it is an anomoly, not unlike an Albino. Some are all white, some are mottled with pinks and oranges running through the flesh. When we could score some it was a treat and never lasted, sold it out in a flash.
Is there anything in your neck of the woods (animal or vegetable or mineral) that fits this topic? Please educate us. (or me anyway)