Pink Salmon is the smallest and most abundant species in Alaska.
The abundant and inexpensive Pink Salmon is usually sold whole (with or without the head) or already filleted for use in institutional cuisine. It is characterized by its pink meat and a tender and fine texture. Most Pink Salmon is used for canning, although as it has become popular as a small, inexpensive variety, it is increasingly being used fresh or frozen.
Pink Salmon is characterized by its slender body, shiny silver skin, very small scales and large black spots on the tail and back. It must be taken into account that after freezing there may be variations in the color of the skin. Certain differences in tonality can also be attributed to the geographical area where the salmon was caught. The semi-bright Pink Salmon presents a slight distortion on the back, as the males develop a kind of hump and the females are wider, and the upper jaw begins to arch, and dark stripes are barely visible on the sides. The skin of Dark Pink Salmon has a deeper, dense and rough tone and the males have a pronounced hump and darker, more marked stripes on the sides.