United States · Texas · Williamson

Oncorhynchus gorbuscha

June: River ascent. Fish swim upstream toward spawning grounds.

Photo Fishing Cooking

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One of the most abundant Pacific salmon species Important for fisheries in the Russian Far East

Silver in ocean, gray with pink spots during spawning Males develop a pronounced hump Migrates to rivers to spawn in summer

Spinning with spoons and wobblers near river mouths Fly fishing with brightly colored flies Coastal boat fishing with live bait

Best bite occurs before spawning season Prefers cold water and is active in cloudy weather Males develop hump and hooked jaw during spawning

19 June 2025 Bad bite

20 June 2025 Bad bite

21 June 2025 Bad bite

22 June 2025 Bad bite

23 June 2025 Bad bite

24 June 2025 The average bite

25 June 2025 The average bite

Meat is pink, tender, with moderate fat content Suitable for curing, smoking, and canning Roe is prized for its taste

Fillet: Curing, baking, canning
Belly: Roe, frying
Head: Fish soup

Salted Pink Salmon (Curing)
Light and delicate flavor

1. Slice fillet into pieces.
2. Cover with salt, sugar, and spices.
3. Refrigerate for 24–36 hours.

Baked Pink Salmon with Vegetables (Baking)
Tender fish and juicy vegetables

1. Place fish pieces in baking dish.
2. Add onion, carrot, pepper, and spices.
3. Bake at 180°C (350°F) for 25 minutes.

Canned Pink Salmon (Canning)
Suitable for long storage

1. Cut fish and place into sterilized jars.
2. Add spices and oil.
3. Sterilize jars for 1.5–2 hours.

Salted Pink Salmon Roe (Curing)
Small, firm roe with rich taste

1. Rinse roe in cold water.
2. Salt in 4% brine for 10–15 minutes.
3. Drain, slightly dry, and refrigerate.