. I notice there is pink salmon, and red salmon,
>which costs about twice as much as the pink. Does anyone know what
differeces
>there might be in fatty acid composition between the pink and the red? or
why
>the red is so much more expensive? Is it worth the extra money?


the red kind of salmon that can be sockeye or coho are fattier in general
than the bigger fishes that are pink . they are smaller fish feeding on
shrimps especially ( they get their color from it) . they are way tastier
too  ( in a can you might not see too much of a difference because it is so
overcooked., but raw that is really  tastier) All of this makes them more
expensive ( small,  tastier )

jean-claude