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Salmon, Pink
Salmon, Pink
Scientific Name:
Oncorhynchus gorbuscha
Common Name:
Pink salmon, humpy
Flavor:
Mild/Moderate
Texture:
Medium
Product Information:
A generally lean and mild-flavored fish, pink salmon has meat that is low in oil and small-flaked. As the name implies, this salmon’s flesh is truly pink. The color is paler than the meat of the other salmon species and lacks the orange tint. It also has softer meat than most salmon.Pink salmon eggs are the second most valuable (behind those of chums) for salmon caviar.
Product Forms:
Fresh: Dressed Frozen: H&G, Blocks Value-added: Canned (most common form), Caviar, Smoked, Roasts
Substitutions:
Chum salmon, Rainbow trout
Cooking Tips:
With their low fat content, pinks don’t grill as well as other salmon. Whatever cooking method you choose, it’s important not to let the lean meat dry out. Cook with moist heat or baste frequently while cooking. Pinks also work well in chowders, sandwiches, pasta preparations, casseroles and salads.
Cooking Methods:
Bake
Broil
Poach
Global Supply:
Canada, Japan, Russia, United States
Amount Per Serving - Serving Size 100 g/3.5oz
Calories
116
Fat Calories
32
Total Fat
3.5 g
Saturated Fat
0.6 g
Cholesterol
52 mg
Sodium
67 mg
Protein
19.9 g
Omega-3
1.1 g
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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