Pink Salmon(Oncorhynchus gorbuscha)
WILD NORD PACIFIC FISH. FAO 61
Only GOOD MEAT COLOUR,
Packing and cut
WHOLE ROUND -HEAD ON . BLOCK FROZEN. PACKED IN BAGS or CARTON
HEAD ON , GUTTED BLOCK FROZEN. PACKED IN BAGS or CARTON
HEAD OFF, GUTTED BLOCK FROZEN OR IQF , PACKED IN BAGS or CARTON
FILLETS IWP, IVP, CARTON
HEADS
PIECES AND BITS
BELLY
ROE. CAVIAR
SOFT ROE
SKIN
Wert
FLAVOR & TEXTURE
Delicate flavor and light, rosy pink-colored flesh. Tender texture, similar to trout.
NUTRITION FACTS
Excellent source of
Omega-3 fatty acids
High quality protein
Selenium and phosphorous
Also a good source of potassium.
SIZE & SPECS
The smallest of the Pacific salmon species Whole fish generally range in weight from 1 to 3 kilo, Average weight is 1 to 1.5 kilo.
Headed and gutted fish is from 500 to 2.5 kilo.
HARVESTING METHOD
Purse Seining
Gill-netting
Trolling
SEASONAL AVAILABILITY
Available from mid-June through October and frozen year-round.