| Market Names |
Pink Salmon, Humpback Salmon |
| Where Caught |
North Pacific Arctic Alaska to Central California, and Russia to North Korea, including the Bering Sea |
| How Caught |
Wild-Caught |
Pink Salmon
Pink Salmon (Oncorhynchus gorbuscha) is the smallest and most abundant of the five wild Salmon species. Pink Salmon are referred to as Humpbacks because male Pinks have a pronounced hump at breeding time. Pink Salmon accounts for the majority of canned Salmon. Pinks are ideal for canning because they are found in huge schools during short periods of time, which require rapid, high-volume processing. After a slight decline during the 1950s, the Pink Salmon population has revived itself and continues to increase at a rapid rate.
Although Pacific Pink Salmon in most often canned, the highest quality Pink Salmon are often consumed and cooked as other Salmon and are of acceptable eating quality.
Monterey Bay Aquarium Seafood WATCH® states "Wild-caught salmon from Alaska is considered a 'Best Choice'" and rates wild-caught Salmon from Washington, Oregon and California as a "Good Alternative." Wild-caught Salmon from Alaska is certified as sustainable to the standards of the Marine Stewardship Council (MSC). The "Net Benefits" of MSC certified Salmon are many.
| Sources | |
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Species NameOncorhynchus gorbuscha |
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SourcePinks are found on both sides of the North Pacific, from Washington’s Puget Sound to Alaska, and from Russia to North Korea, including the Bering Sea. |
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SeasonalityPink Salmon is available fresh July through September. |
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Fishing MethodPink Salmon are harvested in mass quantities by purse seines with limited amounts harvested by set, gill, and drift net fisheries. These fisheries generally operate in the water column with minimal impact on the ocean bottom or other habitat. |
| Features | |
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FlavorPink Salmon offers a tender texture with a small flake and a lean, mild flavor. |
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Dietary InformationThe low oil content in Pinks account for their light colored flesh. |
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AppearancePink Salmon get their name from their pink colored meat. The light color is a result of their low oil content. |
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FormPinks are available fresh (dressed, fillets and portions), frozen (H&G, fillets, steaks and portions), and as a value-added product (smoked, canned and patties). |
| Uses | |
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PreparationPink Salmon can be baked, poached, microwaved, or smoked. Avoid broiling and grilling Pink Salmon because the small fillet tends to dry out quickly. |
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HandlingFresh Pink Salmon should be refrigerated at 30-34 degrees F. Whole fish should be surrounded with fresh ice in a perforated pan which allows any water to drain away from the product for maximum shelf life. Never directly ice a Pink Salmon fillet. Filleted product should be stored in a sealed plastic container and surrounded with ice. |
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ServingBecause of their small size, Pinks are ideal for baking and lend themselves well to chowders, soups, pastas and salads. Pinks have a mild flavor that pairs well with a variety of sauces and spices. |
| Market | |
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Sizes and CutsWith an average weight of one to three pounds, Pinks are the smallest of the Salmon and do not offer large fillets. |
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Pricing ScaleWild capture Pink Salmon is moderately priced. Area of capture, processing methods and quality will all influence prices. |
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Shelf LifeFresh whole Pink Salmon which has been handled and stored properly should retain optimum quality for 4-5 days. Once the fish is filleted, product should be used within 2-3 days. |