Pink Salmon

Pink salmon (Oncorhynchus gorbuscha) is a species of Pacific salmon. It is one of the most abundant salmon species, found in the North Pacific Ocean. It is typically caught wild and can be sold fresh, frozen, or canned.

Pink salmon is a source of protein and omega-3 fatty acids. It is commonly used in canned salmon products, salmon patties, and as a main ingredient in seafood dishes. Its mild flavor and flaky texture make it versatile in various recipes.

Pink salmon is a whole food and not an additive. It is recognized as a nutritious food by health organizations. The U.S. Food and Drug Administration (FDA) considers it safe as part of a balanced diet. Organizations like the World Health Organization (WHO) recommend fish consumption for its health benefits, particularly for heart health due to omega-3 fatty acids. Evidence generally supports the health benefits of consuming fish like pink salmon.