Pink salmon is the smallest wild Pacific salmon and its flesh is pale pink. This salmon is mild-flavored, softer than most salmon, has a small flake and contains a relatively low amount of oil. Look for pink salmon with firm meat that has minimal scale loss and no vertical bars of watermarks that indicate the fish has neared fresh water. Pink salmon is graded 2-4, 4-6, 6-9, and 9 up. Pink salmon is mostly sold frozen or canned, and is increasingly sold in value-added products like salmon burgers and marinated steaks. A very small quantity is sold fresh, headed and gutted from July through August as is high quality whole pink salmon caught by trollers and frozen at sea. Processors who do both freezing and canning tend to only freeze the highest quality pink salmon so some buyers suggest purchasing from them. Buyers suggest learning about specific salmon species’ runs in order to find the best quality salmon since there are natural variations among them.
Depth rangeDepth rangeDE0 - 250 m.
Common lengthCommon lengthDE60 cm.
Common weightCommon weightDE5 kg.