Grocery
Wild Caught Alaskan Pink Salmon
What it is
This is pink salmon that has been caught in the waters of Alaska. It is a type of Pacific salmon known for its milder flavor and softer texture compared to other salmon varieties. The fish is typically canned shortly after being caught to preserve its freshness. The salmon is usually packed in water or oil, depending on the specific product.
How people cook with it
Canned salmon is a versatile ingredient that can be used in a variety of dishes.
- Salmon patties
- Salmon salad
- Salmon spread
- Added to pasta dishes
To use canned salmon, first drain the liquid from the can. You can then flake the salmon with a fork. For salmon patties, mix the flaked salmon with breadcrumbs, egg, and seasonings before forming and cooking. It can also be combined with mayonnaise, celery, and onion for a classic salmon salad, perfect for sandwiches or crackers. For a quick spread, blend the salmon with cream cheese and herbs. It can also be stirred into cooked pasta or rice dishes.
How it differs from similar foods
Pink salmon is generally less oily and has a lighter color than sockeye or coho salmon. Its texture is also softer, making it easy to flake. This makes it ideal for applications where a delicate salmon flavor is desired, rather than a strong, rich one.
How to keep the rest
After opening, transfer any unused salmon to a clean, airtight container. Refrigerate and consume within two to three days. Unopened cans can be stored in a cool, dry place for an extended period, checking the best-by date on the packaging.