Pink salmon without skin and bones

Pink salmon without skin and bones is a fish cut obtained from the salmon variety known as Oncorhynchus gorbuscha, recognized for its tender, bright pink meat and mild yet characteristic flavor. This ingredient is highly valued in gastronomy for its versatility and nutritional value, and is commonly used in recipes such as grilled fillets, sushi, stews, and salads.

Pink salmon is native to the North Pacific, especially in regions like Alaska and the western coast of Canada and the United States, although it can now be found farmed in other parts of the world. Its fishing is usually seasonal and regulated to preserve natural populations.

This fish stands out for being an excellent source of omega-3 fatty acids, high-quality proteins, B-complex vitamins (especially B12 and niacin), and minerals such as selenium and phosphorus. Thanks to its low content of saturated fats and high content of healthy fats, it is an ingredient recommended for balanced and healthy diets.

Regarding synonyms in Latin America, pink salmon can also be found under the names salmón cojinúa (in Mexico and Central America) or simply salmón rosado (pink salmon). In some places, it is called salmón chum, using its English name "chum salmon" adapted to Spanish.