Pink salmon began to be eaten mainly in the 19th century, when preservation methods appeared. The reason for this is that the meat of this fish spoils quickly and has a loose structure. If not processed properly it will turn into jelly.
The main reason why pink salmon is not popular on the coasts of Kamchatka and Norway is that residents have access to better quality fish. Also, people generally do not like the taste of pink salmon.
Source: Ferra
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