What kind of fish is coho salmon? This question is asked by most people who find themselves in a supermarket, because they hear completely different types of river and sea inhabitants. Much more common are flounder, pollock, cod, herring, and trout. Should you expand the range of fish on your dinner table? How does the body perceive coho salmon, and how to cook it deliciously?
The benefits of coho salmon fish for the body
This inhabitant of the oceans belongs to the Salmon genus and, due to its external similarity with their main representative, received the name “silver salmon”, which determines the color of its scales - very bright, shining, light gray. This is what gave it the name “white fish”, but do not be deceived - it has nothing to do with truly white fish (sturgeon, pollock, etc.). Its meat is red, its taste is similar to trout meat and it significantly outperforms relatives like chum salmon or pink salmon, which seem very dry compared to it.
- A large head, a small tail, but with a high caudal peduncle, a large carcass that can weigh up to 10-12 kg: these are the main characteristics of any type of coho salmon fish. The total length from head to tail ranges from 90-150 cm, depending on the region of habitat.
If we talk about taste, which have already been briefly touched upon, it should be noted that coho salmon, in a positive sense, stands out from all salmon. Despite the fact that not every Russian still knows about it due to the low availability of the product (from the standpoint of its availability in the assortment of most average stores), it has gained popularity and fame as a fish with especially tender meat.
As for the effect on the body, like any fish, coho salmon is an excellent source of protein, which is much easier to digest than from cattle meat. At the same time, there are significantly more useful vitamins with minerals and various microelements, the lack of which primarily affects the female body:
- Healthy fats mean beautiful skin, hair, nails, stable functioning of the endocrine and reproductive systems, good vascular condition, and the absence of heart problems.
- Frequent introduction of coho salmon fish into the diet helps build a protective membrane around all organs on which tumors can form, i.e. prevention of cancer is carried out.
- The high content of B vitamins helps strengthen the nervous system, resist fatigue, chronic lack of sleep, improve concentration, and also affects metabolic processes.
- Coho salmon also has a positive effect on vision, the immune system, the musculoskeletal system, and the chemical composition of the blood (this is especially important for anemia), due to the presence of phosphorus, sodium, fluorine, potassium, sodium, retinol, chlorine, magnesium, and niacin in its composition .
Red coho salmon fish is considered a dietary product, despite the fact that the calorie content of a hundred-gram piece is 140 kcal, which contains 21.6 g of protein, only 6 g of fat and no carbohydrates. And due to the fact that there are almost no small bones in the meat, cooked coho salmon is not prohibited even for small children.
Contraindications and precautions
Despite the incredible degree of benefits of coho salmon fish, the harm from its consumption can also be felt if you do not know some of the nuances. In particular, during pregnancy, doctors advise limiting the presence of any red fish in the diet as much as possible, especially smoked and salted ones. However, a small piece of coho salmon can help stop toxicosis due to its high content of vitamin B6, although chum salmon “distinguished itself” much more strongly here. And in the second trimester, the expectant mother can also benefit from the fat contained in all Salmon.
Doctors put forward serious contraindications to eating coho salmon mainly to people with:
- gastritis;
- liver diseases in the acute stage.
The rest can include coho salmon in your diet without fear, however, if you have not tried it before and have not eaten red fish at all, start with a small portion, because An individual negative reaction from the digestive system cannot be ruled out. This is especially important for children, whose menu is just beginning to expand.
Coho salmon fish: consumer reviews
If we talk about the real perception of this product by the average person, then, like professionals, ordinary consumers also often focus their attention on the pleasant softness of the meat. The only drawback that is often mentioned is the availability of the product only in large hypermarkets. But at its cost, coho salmon is significantly cheaper than the salmon with which it is compared, which makes this fish more accessible to most consumers.
- Karina: I once took a coho salmon almost at random, when I couldn’t find either trout or salmon. The taste was good, but I didn’t like the dryness of the meat. True, it turned out that this can be solved by frying the pieces in batter, but I bake more often, so I’m not happy with this nuance. The fish itself is good, even my daughter (7 years old) likes it.
- Tatiana: I often buy frozen coho salmon steaks in hypermarkets, since salmon today is not too attractive with its price tag. With a difference of almost 2 times, coho salmon is not inferior to it in taste - it is also tender meat, low in calories. The fish turns out very tasty in a steamer and oven; I haven’t tried frying it. Fresh is more tender, frozen seems drier, but overall they are about the same.
It should also be noted that the red caviar of this fish is also popular. Moreover, according to consumers, it differs from chum salmon or pink salmon caviar - the color is closer to scarlet-orange, the eggs are smaller, there is no bitterness at all, which children like. It lasts longer because the shell is very dense. Moreover, the amount of useful substances in it is so high that coho salmon caviar is valued above others.
How to choose a good fish?
To get only benefits from a food product and not experience any negative consequences associated with its use, you need to choose it correctly. In relation to fish, the factor of freshness is of particular importance, since, as in stale meat, pathogenic microbes begin to multiply in it, the active activity of which can ultimately lead a person to both intoxication and the appearance of helminths in his body. Be sure to pay attention to the following nuances:
- When buying steaks, take those that lie directly on the ice, and not on top of each other or even a clean surface of the counter: this way the chance of getting fresh fish becomes higher. This rule applies not only to coho salmon.
- If you try to press the cut fish with your finger (it is advisable to do this in a store, be sure to wear disposable gloves), the deformed area should relatively quickly return to its original shape. Those. the hole you create with pressure rises back to a flat surface. If this does not happen, do not buy the fish - it has probably been defrosted and frozen more than once.
- Do you want to take the whole carcass? Examine your eyes carefully - there should be no cloudy film on them.
- Examine the scales carefully: light, shiny, slightly moist, but without stickiness, the parts fit evenly to each other - this is a description of the scales of healthy fresh fish. The presence of any stains, especially blood, as well as changes in the relief indicate poor quality of the product.
As for canned food, it is difficult to guess the actual condition of coho salmon fish: in addition to the main parameter - the swelling of the can - there are no ways to check what the fish pieces look like and what taste they have if the container is opaque. For this reason, buying canned food is always a kind of lottery for the consumer.
How to cook coho salmon?
When you come to a restaurant, you are likely to find coho salmon baked in foil on its menu - this is one of the main ways of preparing this product, allowing you to maximize the taste of the meat and maintain its juiciness. On the shelves you can find fish in any condition - from canned to salted and smoked, but experts still advise buying frozen or fresh and cooking it yourself. What's the best thing to do with it?
- In addition to classically baked steaks or a whole carcass, you can make delicious fish kebab, roll, cook soup, and prepare interesting cold appetizers.
However, before studying recipes with coho salmon fish, you need to take into account several nuances of this product, which professionals willingly share:
- An alcoholic marinade for this fish is not the best idea, as it kills its individual taste.
- Try not to overdo it with flavoring additives: coho salmon is best complemented with garlic and herbs, as well as soy sauce. Dried rosemary is a good spice.
- Do you want to cook coho salmon very quickly? Use the “grill” mode - this will allow you to get a delicious dish in 10-12 minutes.
- Coho salmon should be fried breaded so that it does not lose its juiciness. Flour and salt, in which the pieces are rolled, are ideal. They turn them over very quickly, literally every 1.5-2 minutes.
- Never put frozen coho salmon in the oven/pan without defrosting it. Be sure to keep the fish on the bottom shelf of the refrigerator until it regains its usual flexibility.
Since, as already mentioned, the most successful option for preparing coho salmon is baking it, to get acquainted with this product, professionals recommend recipes of this particular type. For example, soft pieces in a ginger marinade that can be served with boiled rice.
Compound:
- coho salmon - 450 g;
- ginger root - 4 cm;
- soy sauce - 50 ml;
- olive oil - 20 ml;
- rice vinegar - 50 ml;
- sea salt - 1 tsp;
- sesame.
Preparation:
- Finely grate a piece of ginger root, pour in rice vinegar and soy sauce - this will be a marinade.
- Place chopped pieces of gutted and washed fish there and let stand for half an hour or an hour. If possible, refrigerate, making sure to cover the container with cling film.
- Salt the pieces and sprinkle with olive oil. Bread in sesame seeds or sprinkle with them - depends on your taste preferences.
- Place the coho salmon on foil and bake at 190 degrees for 20 minutes. If desired, you can then quickly fry each piece or give it a crust using the grill mode.
Coho salmon is a member of the salmon family of fish and is an important commercial fish species. Depending on where it lives, its weight and size depend.
For example, coho salmon from North American latitudes on average gain weight up to 10 kg and grow in length up to 1 meter, or even more, and Asian coho salmon have a length of no more than 90 cm. Sometimes you can find specimens weighing up to 14-16 kg.
This fish has a large head and a short tail, which significantly distinguishes it from many of its relatives. It is characterized by the presence of scales of a bright silver hue. Due to its color, the fish acquired another name – “silver salmon”. Coho salmon meat is red in color, with a richer taste than, for example, pink salmon meat.
When they reach the third year of their life, coho salmon reach sexual maturity. The spawning process begins in September and continues until March. In this regard, there are three types of coho salmon: autumn, winter and spring. During spawning, the fish generally refuses food. It spawns in areas of the water area where there is a clean, sandy or hard bottom.
Sometimes it spawns in the places where it was born. During the spawning period, the fish changes its shape greatly: the back darkens and the scales become crimson, teeth grow, and a hump is formed on the back. Females, unlike males, practically do not change their appearance. As soon as the coho salmon spawn, all individuals die.
The benefits and harms of coho salmon
Fish meat contains a sufficient concentration of nutrients and minerals, without which normal human life is impossible. These are vitamins A and B, as well as minerals such as phosphorus, fluorine, potassium and magnesium. Constant consumption of coho salmon meat has a positive effect on mental activity and reduces the risk of oncological forms of the disease. The presence of acids such as omega-3 helps maintain the immune system at the proper level. There are practically no bones in coho salmon meat, which allows it to be consumed by children.
Harm to coho salmon
Unfortunately, not all categories of people can eat coho salmon meat. If a person suffers from liver or stomach dysfunction, then the meat of this fish is not recommended. In addition, there are people who suffer from a personal intolerance to seafood in general.
Pregnant women need to be very attentive to the doses of coho salmon consumption during pregnancy.
The energy value of coho salmon meat is measured at 140 kcal per 100 g of meat. Its low calorie content allows it to be considered a dietary product. It is especially useful for those who have managed to gain excess weight.
When purchasing fish, you should focus on certain points:
- the fish must look fresh, without any stains, damage or bruises;
- in the process of feeling the body, it should not stick;
- when purchasing steaks, preference should be given to those on ice;
- if you buy a whole fish carcass, then you need to pay attention to the transparency of the eyes;
- As a rule, when you press on the carcass with your finger, the dent that appears should immediately disappear. If this does not happen, then it is not worth purchasing fish.
Coho salmon fish is considered one of the particularly tasty fish of the salmon family. It is prepared in various restaurants, as well as in salads and soups.
There are a lot of recipes for various dishes. The main thing is to have a fish carcass available, and you can cook a lot of things from it.
To prepare the dish you will need:
- 400 g coho salmon;
- 2 pcs. sweet pepper;
- 2 pcs carrots;
- 3 pcs. tomatoes;
- 1 PC. onions;
- 3 pcs. clove of garlic;
- 1 PC. zucchini;
- 1 PC. eggplant;
- 3 tbsp. spoons of soy sauce;
- 2 tbsp. spoons of vegetable oil;
- 2 tbsp. spoons of sour cream;
- 1 tbsp. spoon of vinegar;
- 2 teaspoons mustard;
- 40 g of greens;
- salt and spices - to taste.
The energy value of the dish is 140 kcal per 100 g of finished product.
The dish is prepared as follows:
The fish is cut into small pieces and marinated in soy sauce and mustard. Then take a frying pan and fry chopped garlic, onions and carrots in it, after which diced zucchini and soy sauce are added. Added here: chopped eggplants, tomatoes and sweet peppers. The mixture should be simmered for about 10 minutes.
Once ready, the ingredients are distributed in the frying pan so that there is a small depression in the center of the frying pan, where the marinated fish is placed. Sour cream and finely chopped herbs are added to the dish. The frying pan is covered with a lid and its contents are simmered for 30 minutes.
To do this you need to prepare:
- coho salmon meat – 600 g;
- onions – 3 pcs.;
- hard cheese – 100 g;
- lemon – 1 pc.;
- vegetable oil – 3 tbsp. spoons;
- pepper and salt - to taste.
The calorie content of the prepared dish is 200 kcal per 100 g of product.
The cooking method is as follows:
First, fry the onion and place in a baking dish. On top, on the onion, fish meat, cut into portions, is laid out. Then salt and pepper are added, and a small slice of lemon is placed on each portioned piece of fish. Finally, the dish is sprinkled with chopped hard cheese. The dish is baked in the oven for 40-60 minutes at a temperature of 200 degrees.
To do this you need to prepare:
- coho salmon fillet – 700 g;
- onion – 1 pc.;
- chicken egg – 2 pcs.;
- hard cheese – 100 g;
- mayonnaise – 3 tbsp. spoons;
- starch - 3 tbsp. spoons;
- vegetable oil – 100 g;
- spices and salt - to taste.
Calorie content of cutlets is 250 kcal per 100 g of weight.
Cooking technology:
The fillet is cut into small pieces and chopped onions and mayonnaise are added to them. Everything is thoroughly mixed and placed in the refrigerator for 1.5-2 hours. To this product you should add eggs, salt and spices, grated cheese and starch, then mix everything carefully. The cutlets are placed on a heated frying pan and fried until golden brown.
What you will need:
- water – 1 l;
- coho salmon meat – 250 g;
- milk – 1 l;
- potatoes – 400 g;
- pine nuts – 2 tbsp. spoons;
- garlic – 1 clove;
- pepper, salt and herbs to taste.
The calorie content of the soup is 110 kcal per 100 g of product.
How to cook:
Bring the water to a boil, cut the potatoes into cubes and pour into boiled water, then cook the potatoes until partially cooked. After this, pour milk, pieces of fish, pepper and salt into the container. The dish is finally ready. Pre-roasted pine nuts, garlic and herbs are added to the finished dish, after which it is covered with a lid and kept for several minutes.
To ensure that the final product is truly tasty, you need to consider some points:
- Frozen fish must be defrosted using a certain technology. The defrosting process should only be natural and should not be forced under any circumstances, especially by using a microwave;
- The fish meat is fried only after it has been rolled in a mixture of flour and salt. Pieces of fish are placed only on a heated frying pan. The fish is fried for no more than 3-5 minutes;
- If the fish is grilled, it is recommended to pour wine over it. Although the taste will change, it will change for the better;
- the main additives that cannot spoil fish meat are soy sauce, garlic and various herbs.
Vitamins
Coho salmon fish is characterized by the presence of a number of vitamins, such as:
- vitamins P and PP;
- vitamin A;
- vitamin E;
- vitamin B3;
- vitamin C;
- vitamin B2.
Minerals
In addition to vitamins, fish meat contains a certain set of minerals, such as:
- nickel;
- calcium;
- fluorine;
- magnesium;
- iron;
- zinc;
- phosphorus.
This fish is caught in various ways, but spinning fishing is considered the most accessible and effective. This does not include fishing on an industrial scale. Some anglers have mastered fly fishing and use it very effectively. Unfortunately, fly fishing really needs to be mastered, unlike spin fishing, where everything is much simpler. Most fishermen have a lot of fun catching this tasty fish, as coho salmon can put up a serious fight. Therefore, catching this fish is the pinnacle of pleasure for any fisherman.
Coho salmon bite exclusively during the daytime. As a rule, this fish prefers reservoirs with clear water. You can catch it both from the shore and from a boat. Although, in the presence of a fast current, it is problematic to use the boat.
Where do they catch coho salmon?
A huge amount of it is found in Kamchatka, namely in the rivers of this region. The Asian coast is considered no less numerous. Its habitat extends from the Anadyr River to the rivers flowing into the Sea of Okhotsk, located in the northwest. In addition, coho salmon are found in the area of the Sakhalin and Hokkaido islands. It is also found between California and Kamchatka, which is an integral part of the Pacific Ocean.
Coho salmon belongs to the Salmon family. The fish is quite large and can reach up to 1 m in length, with a weight of about 15 kg. Depending on its habitat, the fish may have different parameters. Distinctive characteristics include bright silver scales (see photo), This is why this fish is also called “silver salmon”. Coho salmon also have a fairly large head with a wide forehead and a high caudal peduncle. They love this red fish for its tender and juicy meat. On store shelves you can find fresh, frozen, as well as salted and smoked fish, and canned fish is also made from it.
How to choose?
It is very important to know the rules for choosing coho salmon so that the dish from it turns out tasty and healthy. Here are the main ones:
Beneficial features
The benefit of coho salmon lies in its chemical composition. It contains a large number of vitamins, among which group B stands out, which is important for metabolism and for the normal functioning of the nervous system. This fish also has a rich mineral composition. It is recommended to consume coho salmon for pregnant women, children, and people with anemia, as the fish increases the level of hemoglobin in the blood. This product contains omega-3s, which are important for the cardiovascular system and brain activity.
Use in cooking
Coho salmon is used in cooking to prepare numerous dishes. Many famous restaurants have this fish. It can be subjected to various heat treatments, but baked coho salmon is considered the most delicious. Another delicious dish is shish kebab made from this fish. Properly cooked grilled coho salmon turns out delicious and literally melts in your mouth. You can make a delicious roll, soup, and numerous snacks from this fish.
How to cook delicious Coho salmon fish?
Coho salmon, like other products, has its own characteristics in preparation. If you want to cook a delicious dish, then you must follow them:
Harm to coho salmon and contraindications
Coho salmon can cause harm if an individual intolerance to the product is detected. You should avoid such fish if you have gastritis and liver problems. Pregnant women should not eat fish in large quantities.
The benefits of seafood have long been proven. Fish contains many substances beneficial to the human body. Red fish from the salmon family is considered not only tasty, but also especially healthy. Let's learn about the beneficial properties and value of silver salmon.
What kind of fish
Coho salmon is a large and tasty fish from the Salmon family from the Pacific Ocean. Its weight can reach 15 kg with a length of 90 cm. Coho salmon has silver scales, a large head and a short tail, and the meat is famous for its excellent taste. Juicy and tender coho salmon fillet is considered the most delicious among salmon. 
Did you know? In Japanese, coho salmon means silver salmon.
Silver salmon are found not only in lakes and rivers along the Pacific coast, but also on Sakhalin and the islands of Japan.
About the composition
Coho salmon is rich in vitamins, PP,. It also contains large quantities of: chromium, copper.
The most valuable components are those contained in this product.
Nutritional value and calorie content
Silver salmon has low calorie content. 
100 g of product contains 140 kcal, protein - 21.6 g, fat - 6 g, water - 71.2 g. Due to the low calorie content of salmon, many nutritionists advise including it in the diet, but in small quantities.
Useful properties of fish
The tender meat of coho salmon is not only very tasty, but also healthy due to many microelements, vitamins and acids. It is recommended for everyone, even children.
The unique chemical composition has a beneficial effect on metabolism, the functioning of the nervous system, the cardiovascular system, improves brain function and memory, increases the level of hemoglobin in the blood and the protective properties of the body.Food rich in vitamins improves the condition of the skin, mucous membranes, vision, strengthens teeth and bones. Iodine improves thyroid function, and chromium helps regulate blood sugar levels. 
Did you know? In terms of sensitivity to odors, fish are only slightly inferior to dogs.
Application of coho salmon
Silver salmon is widely used in cooking; a huge number of tasty and healthy dishes are prepared from it. It is smoked, salted, canned, baked, fried, and is an ingredient in salads and soups.
Healthy coho salmon contains microelements and vitamins valuable for the body and is low in calories and is often included in diets.
In dietetics
Many nutritionists advise eating coho salmon dishes, because this fish contains absolutely no carbohydrates and very little fat. Salmon dishes promote weight loss and are included in low-carbohydrate diets, helping to satisfy the feeling of hunger for a long time and not gaining extra pounds.
In cooking
Silver salmon is delicious in any form, even raw. 
It contains very few small bones, cooks quickly and is easy to season. Dishes made from this fish are served in many restaurants. The most delicious baked coho salmon is very tender and juicy. Many people praise the kebab made from this fish.
Smoked, grilled, fried, salted, and boiled salmon is included in many delicious and healthy dishes.
Coho salmon: for pregnant and lactating women
During lactation, coho salmon will help restore a woman’s health after childbirth, replenish vitamins and microelements, normalize the nervous system, and reduce fatigue.
Healthy fatty acids contribute to the proper mental development of the child, microelements strengthen bones, vitamins ensure healthy hair and teeth. It is advisable for pregnant and lactating women to consume boiled or baked coho salmon. Important! Red fish should be introduced into a woman’s diet during lactation carefully and gradually, since fish protein can cause allergic reactions in infants.
Harm and contraindications
Doctors do not recommend eating red fish for people with gastritis and liver diseases, as it contains cholesterol. 
Do not use if you are allergic to fish protein.
Silver salmon is rare and quite expensive, but its excellent taste and beneficial properties will bring not only gastronomic pleasure, but also great benefits to the body. Coho salmon dishes are tasty, low-calorie and allow you to fill up without excess carbohydrates and fats, without gaining excess weight.
Be sure to include this storehouse of vitamins and microelements in your diet.
Coho salmon is a “white fish” or “silver salmon”, one of the representatives of the so-called red fish. Distinctive features of the species are light silver scales with dark spots on the back and sides. This is a fairly large fish, reaching a weight of 14-15 kg and a size of 80-90 cm in length.
Where do coho salmon live?
The habitat of this rare fish is the northern waters of the Pacific Ocean. In America, the salmon population is much higher; it can be caught from Alaska to California. On the territory of the Russian Federation, coho salmon is found from the shores of Chukotka to Kamchatka and the Sea of Okhotsk, and is less common on Sakhalin, the Kuril Islands and the Amur.
The average catch in the Russian Federation is limited to 5-7 thousand tons per year, which is a low figure, and thereby increases the value of fish. Catching it is actually not that difficult - coho salmon likes to rise to the surface of the water, takes the bait well, resists briefly, but is very active. A fisherman unprepared for such a struggle may not only be left without a catch and equipment, but also fall into the water.
Coho salmon spawn most of the year, with the exception of the spring months. It is noteworthy that during this period the fish change color, becoming dark crimson. One female is capable of reproducing from 1 to 6 thousand fry.
Being predators, juveniles consume fry, insects and eggs as food. Adults eat smaller fish. Life expectancy is about five years.
Individuals spend most of their life in rivers.
Chemical composition and benefits of coho salmon
The composition of tender red meat includes such important components for human health as high-quality animal protein, healthy fat (polyunsaturated fatty acids), vitamins A, B, C, E and trace elements (potassium, phosphorus, chromium, calcium, magnesium and others) .
How to catch more fish?
I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective:
- Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
- More sensitive gear. Reviews and instructions for other types of gear can be found on the pages of my website.
- Lures using pheromones.
You can get the rest of the secrets of successful fishing for free by reading our other articles on the site.
Low calorie content (140 kcal per 100 g) combined with a large number of useful inclusions, as well as the absence of small bones, allows you to include this fish:
- in children's diet;
- in the diet of those watching their figure and losing weight;
- in a balanced diet for pregnant women and the elderly.
Despite the high usefulness of coho salmon and the absence of contraindications, it should not be consumed in unlimited quantities, especially in case of serious diseases of the gastrointestinal tract.
Taste and use in cooking
Compared to its “brothers” salmon, chum salmon, pink salmon and other members of the family, coho salmon, according to gourmets, is characterized by the highest taste indicators. This is a very tender, buttery and juicy meat, the dishes from which, from a culinary point of view, are exceptional.
There are a lot of ways to prepare coho salmon:
- boil;
- fry;
- baked;
- stew;
- salt;
- canned and so on.
The kebab made from it competes with the already classic lamb in terms of taste, and generally surpasses it in terms of usefulness. Coho salmon baked in foil on the grill is a dish worthy of kings: the most tender meat covered with a fragrant thin crispy crust.
Breaded fried steaks, fish roll with spices, or fish soup made from this fish are very tasty and easy-to-make dishes. You can pickle it one day in advance using alcohol, salt and sugar, wrap it and place it in the refrigerator. Served with olive oil and onion rings, this appetizer will disappear in minutes.
To summarize, the only downside to this game fish is its cost and limited supply. You can’t find coho salmon in every supermarket, and you will have to pay 1000-1500 rubles for a kilogram of this most valuable red fish.
