Pink Keta Salmon

Pink Keta salmon is a type of Pacific salmon, scientifically known as *Oncorhynchus keta*. It is an anadromous fish, meaning it lives in saltwater but spawns in freshwater rivers. It is commercially fished, primarily for its flesh, which is often processed into fillets, steaks, or canned products.

Pink Keta salmon is used as a primary protein source in various food products, especially those marketed as seafood. It is commonly found in frozen fish entrees, canned fish, smoked salmon products, and deli items. Its mild flavor and flaky texture make it versatile for different culinary preparations.

Pink Keta salmon is a source of protein, omega-3 fatty acids, and various vitamins and minerals. The U.S. Food and Drug Administration (FDA) regulates fish as a food product. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated fish and seafood, generally recognizing their nutritional benefits. Concerns sometimes arise regarding contaminants like mercury and microplastics, but regulatory bodies monitor these levels to ensure safety.