Pink salmon

Pink salmon (Oncorhynchus gorbuscha) is a species of wild salmon native to the North Pacific Ocean. It is a commercially important food fish, often caught in the wild and then processed for consumption. It is known for its relatively mild flavour and pink flesh.

Pink salmon is primarily used as a source of protein in canned and fresh fish products. It can be found in ready meals, salads, and pâtés. Its flesh provides a distinct salmon flavour and texture to a variety of savoury dishes.

Pink salmon is a whole food and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein, omega-3 fatty acids, and vitamin D. The UK's Eatwell Guide recommends eating at least two portions of fish per week, one of which should be oily, to benefit from these nutrients. There are no specific regulatory concerns or controversies regarding the consumption of pink salmon at typical dietary levels.