Common names: Pin salmon, humpback salmon. Regional names: Dog
salmon, gorbusch, humpy, haddo, holia.
Identification: Metallic blue on dorsal surfaces, silvery on
sides. Small scales covering body. Large black, oval spot on upper sides and
tail.
Range: Southern California to Arctic Ocean and Central Honshu,
Japan and Korea.
Season and Catch Methods: June through September from
Southeast Alaska to Kotzebue Sound. Caught by seine, drift gillnet, set gillnet
and trolling.
Size: Average 3 lbs, range 2 to 6 lbs.
Product forms: Fresh: dressed; dressed/headed; fillets,
skin-on or skinless, pin-bone in or boneless. Frozen: dressed/headed; fillets,
skin-on or skinless, pin-bone in or boneless; skinless-boneless fillet and
mince blocks; steaks. Canned: 1/4#, 1/2#, 1# and 4#. Dressed headed fish
graded: 2-5 lbs, 3-5 lbs and 5 lbs up. Steaks and fillets typically graded: 4-,
6-, 8- and 10 ounce portions.
Packaging: Fresh and frozen fish 50, 80, and 100 lb boxes. IQF
and vacuum packed frozen fillets and steaks 5 to 10 lb cartons. Skinless
boneless fillets 16½ lb blocks.
Nutritional Value (3.5 oz (100 g) raw fillet): 116 Kcal, 31
Kcal from Fat, 20 g Protein, 4 g Total Fat, 1 g Saturated Fat, 1.2 g Omega-3
Fat, 52 mg Cholesterol, 67 mg Sodium.
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