Skip to content

Pink Salmon

A generally lean and mild-flavored fish, pink salmon has meat that is low in oil and small-flaked. The eggs however are the second most used for “Salmon Caviar”.

Cook with moist heat or baste frequently while cooking. Pinks also work well in chowders, sandwiches, pasta preparations, casseroles and salads. These dry out faster than most Salmon so be careful.

%d bloggers like this: