The pink salmon, also known as Oncorhynchus gorbuscha, is distributed in the North Pacific Ocean and North America.
This fish has a low oil content, soft and lean flesh, with a moderate taste and a light red color (hence the name "Pink Salmon"). It is rich in unsaturated fatty acids, which can effectively reduce blood lipids and blood cholesterol and prevent cardiovascular diseases. The ω-3 fatty acids it contains are essential substances for the brain, retina and nervous system, and have the effects of enhancing brain function, preventing Alzheimer's disease and preventing vision loss.