Pink Salmon

Pink salmon (Oncorhynchus gorbuscha), also called humpback salmon for the distinctive hump that males develop during spawning, is the most abundant Pacific salmon species and the backbone of the mass-market canned salmon industry. Pink salmon runs are enormous: the species produces by far the largest commercial harvest of any Pacific salmon. The flesh is pale pink, with a mild, slightly delicate flavour and lower fat content than sockeye or king salmon. Most commercial pink salmon is processed in Alaska and sold as canned pink salmon in US supermarkets, where it is significantly more affordable than red salmon. While less prized than sockeye by connoisseurs, pink salmon is nutritionally rich and sustainably harvested.

How to eat it: the everyday salmon. Mashed into patties or onto toast, flaked into a salad, or piled into a sandwich.