After being pickled and smoked, it has a unique flavor of deep-sea fish and can well preserve the nutritional components of the fish itself. It is deeply loved by consumers in Europe and America and is also a common ingredient in high-end hotels. Pink salmon is rich in nutrition, contains abundant unsaturated fatty acids, has a low oil content, has soft and lean flesh, has a moderate taste and is light red in color, so it gets the name Pink Salmon.