Seafood Choices Alliance

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Salmon, Pink (wild Alaska)
Oncorhynchus gorbuscha

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COMMON NAMES

Humpback salmon
Pink Salmon

SEA LICE

Although sea lice are naturally occurring among wild salmon populations, they can be a major problem at salmon farms where they multiply rapidly. The placement of salmon farms in or near wild salmon runs creates an opportunity for lice from the farms to spread to wild populations. Lice are a threat to pink and chum salmon populations as these species are smaller than other salmon species when they go to sea, so even a single louse can spell disaster.

KIDSAFE

The KidSafe Seafood program recommends pink salmon. It is sufficiently low in mercury and PCBs to be safe for children age three and up to eat at least once a week.

Pink salmon are the smallest of the five wild Pacific species—averaging between two and six pounds—but they are the most abundant (found in Russia and Alaska). In a good year (pink salmon populations are usually higher in odd-number years), more than half of the U.S. commercial wild salmon catch is pink salmon, with landings at or above 136,000 MT (300 million pounds) per year. Because pinks return in very large volumes over a short period, most is processed quickly through canning or freezing. Only a limited volume is sold fresh.

Pink has a paler meat color then other species and a more delicate trout-like texture. As a rule, pink caught in Russian waters has redder flesh than North American pink.

Fresh or frozen pink salmon may be inexpensive, but its quality is often highly variable. Before spawning, pink salmon develops a pronounced “hump,” its skin turns dark, and its meat quality deteriorates.

CONSERVATION NOTES

Although many salmon stocks on the Pacific Coast are threatened with extinction, currently none of the pink salmon runs are listed as threatened or endangered, although fewer than half of the populations in Washington State are considered healthy.

Like sockeye and chum salmon, the majority of pink is found in Alaska, which has better habitat than the salmon runs in the lower 48 states. In addition, pink salmon spawn relatively close to shore; so upstream development and habitat loss have had little effect on their populations. All wild Alaska salmon has been certified as sustainable to the Marine Stewardship Council (MSC) standard, and wild salmon fisheries in British Columbia are currently undergoing assessment for certification.

IN SEASON

July through August

PRODUCT FORM

FRESH AND FROZEN:

Whole, headed and gutted
Whole sides
Smoked
Canned (majority)

BUYING TIPS

The most important thing to keep in mind when buying wild salmon is that no matter how well fishermen and processors handle their fish, there will still be major quality differences due to natural variability. The key is not to buy based solely on species, but to learn about specific runs and their characteristics so you can find the perfect salmon for your needs.

Pink is graded 2–4, 4–6, 6–9, and 9 up.
Pink skin color grades: ‘brite’, ‘watermarked’, ‘dark’
Pink salmon have a low to moderate oil content, higher than chum, but lower than other Pacific salmon species.

Pink salmon can be identified by their rose-colored flesh, different from the reds and oranges of other species.

ASSOCIATIONS

Alaska Seafood Marketing Institute (ASMI)
311 N. Franklin St., Suite 200, Juneau, AK 99801, Phone: 800–478–2903, Fax: 907–465–5572, Web Site: www.alaskaseafood.org, Email: info@alaskaseafood.org • Promotes major Alaska seafoods, with an emphasis on salmon. The Web site contains useful information, including recipes, promotional materials, and a directory of suppliers.

BC (British Columbia) Salmon Marketing Council
1100–1200 West 73rd Avenue, Vancouver, BC Canada V6P 6G5, Phone: 604–267–3030, Fax: 604–266–3097, Web Site : www.bcsalmon.ca, Email: bcsmc@bcsalmon.ca • Provides information and materials for wild British Columbia salmon.

Salmon, Pink (wild Alaska) Oncorhynchus gorbuscha