King Salmon

King salmon (Oncorhynchus tschawytscha) is the largest species of Pacific salmon. It is found in the North Pacific Ocean and rivers along the west coast of North America and Asia. It is typically sold fresh, frozen, or smoked.

King salmon is prized for its rich flavor and high oil content, making it a popular choice for consumers. It is often prepared by baking, grilling, broiling, or smoking. It is commonly found in the seafood section of grocery stores and in restaurants.

King salmon is a source of high-quality protein, omega-3 fatty acids, and various vitamins and minerals. The U.S. Food and Drug Administration (FDA) considers fish, including salmon, to be a major food allergen. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated salmon and found it safe for consumption. Concerns about mercury levels in fish are sometimes raised, but salmon is generally considered to have lower levels compared to larger predatory fish.