Common names: Pink salmon, humpback salmon

Identification: Metallic blue on dorsal surfaces, silvery on sides. Small scales covering body. Large black, oval spot on upper sides and tail.

Range: Southern California to Arctic Ocean and Central Honshu, Japan and Korea.

Season and Catch Methods: June through September from Southeast Alaska to Kotzebue Sound. Caught by seine, drift gillnet, set gillnet and trolling.

Size: Average 3 lbs, range 2 to 6 lbs.

Packaging: Fresh and frozen fish 50 and 80 lb boxes. IQF and vacuum packed frozen fillets and steaks 5 to 10 lb cartons. Skinless boneless fillets 16.5 lb blocks.

Product Forms:
Fresh: dressed; dressed/headed; fillets, skin-on or skinless, pin-bone in or boneless.
Frozen: dressed/headed; fillets, skin-on or skinless, pin-bone in or boneless; skinless-boneless fillet and mince blocks; steaks.
Dressed headed fish graded: 2-4 lbs, and 4 lbs and up.
Steaks and fillets typically graded: 4-, 6-, 8- and 10 ounce portions.
Canned:
Quarters (3.75 oz. net wt.)
Halves (7.5 oz. net wt.)
Talls (14.75 oz. net wt.)
41b. (64 oz. net wt.)
Skinless-Boneless

Nutritional Value
(3.5 oz (100 g) raw fillet):
Kcal: 116
Kcal from Fat: 31
Protein: 20g
Total Fat: 4g
Saturated Fat: 1g
Omega-3 Fat: 1.2g
Cholesterol: 52mg
Sodium: 67mg