Pink salmon, scientifically known as Oncorhynchus gorbuscha, are the most abundant of the seven Pacific salmon species. They are notable for their unique appearance during spawning migration.
Distinctive Features
Pink salmon are the smallest Pacific salmon, typically weighing 3 to 5 pounds and measuring 20 to 25 inches. In their marine phase, they are bright silver on their sides, with a steel-blue to blue-green back and a white belly. They have large, oval black spots on their back and caudal fin.
During their spawning migration, male pink salmon undergo a significant physical transformation. They develop a pronounced, fleshy hump on their back, giving rise to their common names “humpback salmon” or “humpies.” Their skin also darkens, changing to pale gray on the back with a yellowish-white belly, and some may even turn an overall dull green. This dramatic change in appearance helps distinguish them during the breeding season.
Life Cycle and Environment
Pink salmon exhibit an anadromous life cycle, meaning they hatch in freshwater, migrate to the ocean to mature, and then return to freshwater to spawn. They have a fixed two-year life cycle, the shortest among all Pacific salmon species. All pink salmon mature and spawn at two years of age, dying shortly after. This strict two-year cycle results in genetically distinct populations that spawn in either odd or even years.
After hatching from eggs laid in freshwater nests, called redds, young pink salmon fry typically migrate directly to estuarine and marine waters. They spend approximately 18 months feeding and growing in the North Pacific Ocean. Their ocean diet primarily consists of small crustaceans, zooplankton, and sometimes small fish or squid. These crustaceans are also responsible for the characteristic pink coloration of their flesh.
Culinary Aspects
Pink salmon is a widely consumed food, known for its pale pink flesh, mild flavor, and delicate texture. This species is also recognized for its nutritional benefits, including being a good source of omega-3 fatty acids, protein, and various vitamins such as B12 and niacin, along with minerals like selenium. An 85-gram serving of raw pink salmon provides about 108 calories and 17 grams of protein.
Due to its softer, delicate texture, pink salmon is frequently processed for convenience and preservation. It is most commonly found canned or smoked, though also available fresh or frozen. Its mild taste and delicate flake make it a versatile ingredient for various culinary applications.