Pink Salmon  Oncorhynchus gorbuscha  Humpback, Humpie, Haddo, Gorbuscha

the pink is the most abundant of the wild Pacific Salmons,  Pinks are also the smallest and are a good value but most are sent to the canning factories.  The Pink has a mild salmon flavor and meat of pale pink that is low in oil content with a fine flake.

The pink salmon harvest begins in July in Alaska and the Pink represents more than half of Alaska's total salmon landings.

Pink salmon spoil more quickly than other salmon, due mainly to improper handling of the large volume in the catches.  Look for yellow areas in the flesh around the belly area which is a sign of rancid flesh.

A small roundworm known as Anisakis can be present in salmon.  If eaten alive this parasite can cause internal disorders including vomiting, cramping, and abdominal pain. 

Nanpphyetus salmincola, is a common flatworm in all wild salmon.  Prolonged or rapid freezing or cooking to an internal temperature of 140 degrees will kill both parasites.

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