Pink salmon or humpback salmon is a species of anadromous fish in the salmon family. Pink salmon have the distinction of being the smallest of the Pacific salmon, averaging only about 4 pounds. They have the other distinction of being the most abundant Pacific salmon – more are taken by commercial fishermen than any other salmon species. Pink salmon have light pink flesh, a mild flavor and a lower oil content than Sockeye salmon. They are not considered as high a quality of fish as Sockeye salmon, but are a good, affordable option.
Pink Salmon is rich in the healthy omega-3 fatty acids that play a crucial role in brain function – possibly warding off depression – as well as cardiovascular health. Pink salmon, per 3.5-oz. serving, has 153 calories, 26 grams protein, 5 grams fat and 94 mg cholesterol.
Product Net weighed BEFORE cleaning.