
Oncorhynchus gorbuscha
Also Known As
Humpback salmon, Humpy, Gorbusch, Haddo, Holia
U.S. wild-caught pink salmon is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Facts
Availability |
Fresh from late summer to fall, and frozen and canned year-round. |
Source |
U.S. wild caught from Alaska, Washington, and Oregon. |
Taste |
Pink salmon has a low oil content so it’s generally lean and mild-flavored. |
Texture |
Softer meat than most salmon with a small flake. |
Color |
Pink salmon’s meat is pale pink and lacks the orange tint of other salmon species. |
Health Benefits |
Pink salmon is low in sodium and is a good source of omega-3 fatty acids, protein, niacin, vitamin B12, and selenium. |
Health & Nutrition
Nutrition facts |
|
Serving weight | 100 g (raw) |
Amount per serving | |
Calories | 116 |
Protein | 19.94 g |
Fat, total | 3.45 g |
Saturated fatty acids, total | 0.558 g |
Carbohydrate | 0 g |
Sugars, total | 0 g |
Fiber, total dietary | 0 g |
Cholesterol | 52 mg |
Selenium | 44.6 mcg |
Sodium | 67 mg |