The “can-friendly” pink is the smallest and most plentiful of the wild salmon, accounting for the lion’s share of the canned pack. That pink salmon mostly winds up in cans is due partly to its habit of showing up in huge schools during short periods of time and requiring rapid, high-volume processing. However, pinks are increasingly entering the fresh and frozen markets. And some canners have taken a step forward with boneless, skinless pink fillets packed in a retort pouch. The male pink’s pronounced hump at breeding time has given the fish its colloquial name, “humpback.” Pink salmon can weigh up to 12 pounds, but the range of those caught commercially is 2 to 6 pounds. Pinks are found on both sides of the North Pacific, from Puget Sound to Alaska and from Russia to North Korea, including the Bering Sea. They are taken by gillnets and seines and by trolling. They are not farmed.