The mild flavor and delicate texture of wild Alaska Pink salmon makes them exceptionally versatile and overwhelmingly popular. It is the dominant salmon species in Alaska’s canneries, and its importance played a big role in the state’s prioritization of seafood sustainability. Today, in addition to canned products, pink salmon is also a delicious addition to the center of the plate.
July through September
DV = Daily Value // 3.0 oz. =85 g Source: USDA Standard Reference Release 28
Wild Pink Salmon provide marine derived Omega-3 fatty acids, essential to the human body. DHA and EPA in wild Alaska Pink Salmon are the most studied, beneficial, and readily usable healthy fats for the body. Benefits of DHA & EPA Omega-3s are, improved heart health, improved brain function, and vital nutrient for growth and development of prenatal babies and infants.
In Alaska, the future of wild Pink Salmon and the environment are more important than the immediate opportunities for harvest. As a wild resource, there is variability in the number of salmon that return to freshwater to spawn annually. Managers in Alaska set ‘escapement goals’ using the best science available to ensure enough fish return safely to the freshwater spawning grounds to reproduce. Biologists account for natural fluctuations in returns of salmon by managing the fisheries in-season to ensure the sustainability of Alaska’s wild Pink Salmon.