TASTE / TEXTURE PROFILE
Mild flavour with small soft flakes. Works very well with rich, bold flavours.
The pink colour of salmon comes from its rich levels of a protective antioxidant called astaxanthin. It is also rich in Omega 3’s and vitamin B12.
PREFERRED COOKING METHODS
Due to pink salmon being a milder fish, it works very well with marinades and bolder flavours. It is a smaller, leaner salmon so it cooks quicker than most.
- Pink is great pan-seared as this allows you to have the most control over the cooking process. Pink typically sears at 3-4 minutes per side. It pairs well with strong marinades such as teriyaki, lemon garlic, honey mustard, or soy maple.
- If baking or BBQ’ing your pink salmon, try for about 375 degrees for about 10-12 minutes covered in tinfoil. This will almost steam your fillet keeping it moist. The rule of thumb here is if you’re not quite sure if it’s fully cooked pull it and let it rest for 5 minutes. It’s better to pull it off the heat than to overcook it.
Pink Salmon is often seen as a low-quality fish used for canning, and in all honesty, this is true for a large part of the fishery. That said, the pink salmon we use at Fisherman’s Market is either frozen at sea and ocean-caught or comes from high-grade areas that feed the rivers and is handled expertly to garner higher prices and far, far better quality.
Fish that is frozen at sea is more often than not better quality than its fresh counterparts. Also, catching fish at the mouth of a river or in the open ocean keeps the salmon full of its natural fats and oils as they have not been expended through their travels upriver.
High-quality pink salmon can usually be spotted by the blue tinge to its skin colour. The difference between Fisherman’s Market pinks and products you would find at a typical grocer are night and day and definitely worth trying out. High-quality pink salmon offers our customers a far less expensive protein to serve your family than the typical sockeye or coho.