(Pink Salmon – Latin: Oncorhynchus gorbuscha)
Wild Pacific pink salmon is lighter in colour and softer in texture than sockeye salmon. Traditionally packed as a whole piece of fish with skin and bones, it is good source of calcium and omega-3s.
(Pink Salmon – Latin: Oncorhynchus gorbuscha)
Wild Pacific pink salmon is lighter in colour and softer in texture than sockeye salmon. Traditionally packed as a whole piece of fish with skin and bones, it is good source of calcium and omega-3s.
Suite 100 – 3600 Lysander Lane
Richmond, BC, Canada V7B 1C3
Pink salmon are found throughout the coastal cold waters of the North Pacific Ocean, Arctic Ocean and nearby seas.
Pink salmon are the most numerous and the smallest of the Pacific salmon weighing on average between 3.5 and 5 pounds, with an average length of 20-25 inches.
Pink salmon also have the shortest lifespan completing their entire life cycle in two years.
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This salmon is disgusting, who knows what is in it as it is imported from thailand. It is not pink.
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Hi Leslie,
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Great midnight snack
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Pink Salmon is not as good as sockeye – but didn’t realize it was a different breed of fish all together (so like comparing halibut to haddock).
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Thanks for submitting your comment!Leslie Ball
Gold Seal
Please rest assured that this product is indeed Pink Salmon. The majority of Gold Seal salmon is canned in the Alaskan area – all sockeye salmon and as much of pink as possible. However, canning resources there are quite limited. There is not enough capacity to cover all the demand. That is why we send some volumes of salmon to Thailand for canning there.
Please be assured that before a cannery can be approved to pack our products, the plant must have a comprehensive Quality Assurance program in place. This includes rigorous pest control, contamination prevention, sanitation programs, product flow programs, and product inspection programs. We send someone to these canneries to audit these programs twice a year. All of our salmon suppliers must also be accredited with the British Retail Consortium standards, which is one of the highest food processing standards in the world.
Valera
Stephen Hodgson
Nice to know that it’s just a different breed, looks and tastes different and is caught wild in the Alaskan region.
Canning capacity is what it is – if it has to be frozen and shipped to Thailand to be packaged because we under invested in canning cap ex, who cares? The fish itself is still safe and wholesome.
Not a paid industry bot either before anyone thinks it – just appreciate the learnings from the Gold Seal comment earlier.