Wild Pink Salmon

Wild Pink Salmon


Wild Pink Salmon


If you're a sucker for salmon, this one's for you. Wild-caught and sourced from the chilly waters of Alaska, this flaky pink salmon is packed with protein, Omega-3 oils, and deliciousness.

Sustainable goodness

Scout sources 100% of their seafood directly from fishing communities in North America, and they only work with responsibly managed fisheries that prioritize the well being of workers and the environment.

  • Gluten Free
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Why we love it

Scout's wild pink tuna is skinless and boneless, making it easy to incorporate into your recipes without all the hassle. It's hand-cut and hand-packed with a pinch of sea salt. In fact, there's only two ingredients on the can: salmon and salt. Don't you just love the simple things in life?


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Hive orders generally take up to 48 business hours to process and ship via ground shipping.

How it does good

Keeping it fresh and clean

Seafood is the primary protein source for more than half the planet. Our oceans and waterways are the most regenerative ecosystems on earth, but unfortunately, there is no effective global regulation or enforcement of illegal fishing and environmental degradation. Governments, the seafood industry, and consumers all have a role to play in protecting this precious ecosystem. At Hive, we rigorously vet all of our seafood. Scout is on a mission to be the most trusted seafood brand in North America while reducing food waste and protecting our oceans and waterways. Led by a love and respect for seafood and their home, Scout makes ethical choices every step of the way, from supply chain and product sourcing to packaging.

  • responsible sourcing

    Scout only sources from partners that meet the highest standards in seafood sustainability, including reduced bycatch and minimal ecosystem impact. They work directly with fisheries and sustainable farms in Canada and the US for their wild-caught, MSC certified products. All of their ingredients, except olive oil and spice blends, are grown, harvested, or caught in North America.
  • low carbon footprint

    Over 90% of carbon is stored in the ocean, and kelp forests and other ocean ecosystems sequester more carbon per unit area than forests on land. That's why Scout is on a mission to plant 1 million kelp in 2021 through their partnership with SeaTrees. Their long term goal is to support 100 SeaTrees projects by 2030.
  • supporting key causes

    As a member of 1% for the Planet, Scout donates the equivalent of 1% of sales to environmental nonprofits that have a measurable impact on ocean health, including plastic removal and ecosystem conservation. And as part of their mission to contribute more as they go, Scout reinvested a portion of revenues to kelp reforestation via partner SeaTrees and non-profit Not For Sale for their 1% for the Planet commitment in 2020.
  • recyclable packaging

    Scout’s boxes are recyclable and FSC-certified, made with water-soluble non-toxic vegetable ink, and their aluminum cans are BPA-free and also recyclable.
  • One Percent Certification
  • Certified B Corp
  • BPA Free
  • Forest Stewardship Council Certification

How to use it

Make onigiri rice balls with the pink salmon, sushi rice, and soy sauce, all wrapped together in nori seaweed.

When you're done...

Good news! The outer box and aluminum can are 100% curbside recyclable.

These are general guidelines for broadly-recyclable materials. Check with your local recycler to confirm what they take.

About the Brand



Scout is on a mission to become the most trusted seafood brand in North America while reducing food waste and protecting our oceans. Led by a love for seafood and respect for the ecosystem, Scout is Certified B-Corp pending and a proud member of 1% for the Planet, reinvesting every sale into climate action projects.

By leading as the first seafood cannery that 100% sources from the U.S. and Canada, Scout works directly with fisheries and sustainable farms coast to coast. And each of their recipes are lovingly developed by their co-founder and acclaimed chef, Charlotte Langley.
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