Pink "Humpback" Salmon, 6oz filet

1, 6oz piece of boneless, skin-on Pink Salmon, sustainably-caught in Alaska's Dutch Harbor, flash frozen and vacuum-sealed.

Pink is your best choice if you don't much care for the taste of fish and if you don't have any time to waste but you still want to be healthy on a budget because

• Of all salmon it has the 2nd highest in Omega 3's (trumped only by King)
• It's more prolific so the cost is lower
• It has a mild taste compared to the other salmons (because its lower in fat, is smaller and has a shorter lifecycle). 
• It has a very light texture. 
• It cooks fast! Up to 12 minutes straight from the freezer!

Recipes! 

It's so easy and so fast to cook, but did you know it gets even faster and easier if you use Captain Mark's directions of cooking from frozen?! Check 'em out: 

• Steamed Salmon from Frozen
• Baked Salmon from Frozen

Eat the skin!!

But only if it's wild fish. The skin of farmed or contaminated fish is basically a biohazard of mercury, PCBs and more. However, the wild ones store all the good stuff there! 

"Just like the flesh, salmon skin is a good source of omega-3 fatty acids, vitamins B and D, and minerals like niacin and phosphorus. Not only is it a good source of omega-3s, but it’s actually where the highest concentration of these hard-to-get fatty acids are found!

Not only does leaving the skin on treat your mouth to a unique flavor and texture, but the additional omega-3s may minimize inflammation, support brain development, and reduce your triglyceride levels, therefore your risk of heart disease.

And the good news keeps getting better. By keeping the skin on during cooking, it also helps to retain salmon’s many nutrients and healthy oils. You’ll end up with a tastier meal with more nutrients because they won’t be lost during the preparation process." See more info here.

If you refuse to eat it, please, at least, feed it to your dog. 

Sad facts: 

• 90% of the seafood consumed in the US is imported (mostly from China and Russia). With most of the salmon coming from fish factories in Norway and Chile. 
• Most grocery store salmon is processed overseas and re-imported through a long supply chain of middlemen. 
• Typically 7-10 middlemen are used to get fish from water to shelf. 
• Farmed salmon.
  • Raised in a "fish factory" or CAFO (Confined Animal Feeding Operation) in cages full of parasites and diseases (b/c the fish are so unhappy they are trying to die). 
  • Eat GMO soy & corn, meat by-products like chicken feathers, canola meal and dye. Note the high soy composition in their feed means goodbye healthy omega-3s and hello inflammatory disease-causing omega-6s!
  • doused regularly with pesticides and antibiotics (sea lice, eww) but still have a staggering death rate of 15-20%. 

Seafood Watch, an independent guide to fish consumption affiliated with the Monterey Bay Aquarium, recommends avoiding most farmed Atlantic salmon because of excessive chemical use and disease. Read more HERE.