Coho salmon fish - benefits and harm. Coho salmon fish benefits and harms Coho salmon kcal

Coho salmon belongs to the genus of Pacific salmon, stands out among others with its impressive size - up to 1 meter in length, with a weight of up to 15 kg. It is often called "silver salmon" and "white fish" due to its distinctive silvery coloring. If you are not particularly knowledgeable about the types of fish, take note of the following facts:
- coho salmon can be easily distinguished from masu, chum and pink salmon by its head - it is quite large, with a wide forehead;
- coho salmon have a characteristic high tail stalk;
- bluish or greenish tint of scales along the ridge.

The meat of this fish is tender and juicy, has excellent taste and a pleasant aroma. It is not surprising that dishes prepared from coho salmon are considered a delicacy. In addition, you can experiment with this product: it is suitable for salting, marinating, baking, frying and smoking. Connoisseurs of delicious food note that kebab made from coho salmon is in no way inferior to meat kebab, and steaks from this fish can compete with any other dishes.

The benefits of coho salmon

Almost all B vitamins, calcium, chlorine, iron, magnesium, potassium, sodium, nickel, zinc, fluorine, molybdenum and other useful (necessary for the normal functioning of the human body) microelements are contained in sufficient quantities in the red meat of coho salmon. Therefore, it is recommended for children, elderly people and pregnant women.

Harm and contraindications

People with liver problems and gastritis should be careful when consuming coho salmon meat. Pregnant women should not consume this fish in too large quantities.

If you like salmon and chum salmon, but the high cost does not allow you to buy them too often, professionals advise paying attention to coho salmon. This red fish is no worse in taste than salmon, but more tender than pink salmon, and its low cost makes it accessible to most. However, what can you cook from coho salmon and what is the best way to serve it?

How to cook coho salmon fish

This representative of the salmon group is distinguished by very tender fatty meat, but its energy value is low - 140 kcal, so it is well suited for the diet menu. Cooking coho salmon does not cause much trouble for housewives - firstly, due to the almost complete absence of bones in the fillet. Secondly, absolutely any heat treatment is possible with it.

When thinking about how to cook coho salmon, consider a few nuances:

There is no need to clean it too actively - just lightly run a knife over the scales. If you do not have steak, the gills, head, tail, and giblets are additionally removed.
It’s easy to prepare this fish for baking - sprinkle it with salt and herbs, wait 8-10 minutes and cook: it doesn’t need marinade.
The most delicious coho salmon is stewed or baked. Fried ones are often dry.

Coho salmon dishes - recipes with photos

Based on this sea creature, you can come up with many interesting hot and cold dishes, including savory pastries. Whatever coho salmon recipe interests you, below you will find what you are looking for. In addition to the classic second one, there is also a hearty pie for evening tea, a quick pickling recipe, and options for dietary fish in a slow cooker.

Coho salmon fish in the oven

Cooking time: 1 hour 15 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 2966 kcal.
Purpose: for lunch.
Kitchen: homemade.

Almost all recipes for preparing coho salmon involve the use of freshly frozen or completely fresh fish. However, do not rush to be upset if you see a piece that has gone through several stages of freezing and has lost its elasticity. There are coho salmon dishes in the oven, for which the consistency of the meat does not matter. Cutlets are an excellent option that every housewife can handle.

Ingredients:

coho salmon – 1.7 kg;
onions – 3 pcs.;
garlic cloves – 3 pcs.;
greenery;
round rice - half a glass;
carrots – 2 pcs.;
tomato paste – 3 tbsp. l.;
dry herbs;
salt.

Cooking method:

Remove the scales from the fish, cut off the head, tail, and fins. Remove skin. Rinse the fillet and grind through a meat grinder with a couple of onions.
Prepare the rice by boiling it as a side dish.
Grind garlic with herbs. Add to minced fish. Salt and season.
Add boiled rice and grated carrots there.
Make cutlets and place in a glass pan.
Pour in tomato paste diluted with 300 ml of water. Tighten with foil.
Cook from the moment the oven preheats to 190 degrees for about 45-50 minutes. You can brown it by turning on the grill and removing the foil at the very end.

How to salt coho salmon fish

Preparation time: 1 day.
Number of servings: 7 persons.
Calorie content of the dish: 2565 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

If you like salted red fish, but it’s always expensive to buy salmon for this purpose, try replacing it with coho salmon. Housewives unanimously admit that this is not “cheap and cheerful” at all, but a stunning analogue with its own individual taste. Salting coho salmon fish at home is a very easy and quick process. If you start working in the evening, by lunchtime the next day you will already have an amazingly delicious snack. So ?

Ingredients:

coho salmon fillet – 1 kg;
refined vegetable oil – 100 ml;
onions – 8 pcs.;
salt – 3 tbsp. l.;
sugar – 1 tbsp. l.

Cooking method:

Cut the fish pieces into plates about 5 mm thick or a little more.
Mix salt with sugar. You can add any spices.
Place fish in layers in a glass bowl, sprinkling each layer with a sugar-salt mixture. Cover with film and refrigerate overnight.
In the morning, the lightly salted fish is ready, but you can improve its taste: place onion rings between the layers, add oil, and let it sit there until evening.

Steamed coho salmon

Cooking time: 35 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1511 kcal.
Purpose: for lunch.
Kitchen: homemade.

The easiest, healthiest, dietary option for lunch or dinner is steamed coho salmon in a slow cooker. If you have not yet figured out how to cook red fish in this way, it’s time to fill the gap. No unnecessary movements, only the simplest ingredients, no fat: this recipe will firmly settle in your cookbook. Steamed steaks can even be served on a holiday table - they look very beautiful.

Ingredients:

coho salmon – 2 pcs.;
soy sauce – 3 tbsp. l.;
lemons – 2 pcs.;
water – 500 ml;
salt – 1.5 tsp;
pepper – 1 tsp;
seasonings for fish.

Cooking method:

Gut the fish carcasses and cut into steaks.
Salt, sprinkle with pepper and seasonings.
Pour water into the multicooker bowl.
Place coho salmon steaks on a steaming rack and pour over soy sauce. Cover with lemon slices.
Cook at 500 W for half an hour. Steaming mode.

Coho salmon fish in foil

Number of servings: 3 persons.
Calorie content of the dish: 1692 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

Red fish always looks especially attractive on a holiday table. Try baking it whole, stuffed with rice and sour berries, and it will reveal a new side to you. Fragrant coho salmon fish in foil in the oven cooks quickly, and the only thing that can cause some difficulties is creating the sauce that will need to be poured over the dish before serving.

Ingredients:

large coho salmon;
cherry tomatoes – 10 pcs.;
a bunch of dill;
long rice - a glass;
cranberries - a handful;
butter – 25 g;
sea salt;
lime;
a bunch of cilantro;
ginger root – 3-4 cm;
garlic clove;
olive oil – 3 tbsp. l.

Cooking method:

Gut the fish and wash it. Fill with cherry tomato halves and rub the outside with sea salt (a small heaped spoon).
Wrap in foil and bake for 20 minutes at 190 degrees.
Prepare the rice by boiling and simmering in a frying pan with butter.
Mix it with cranberries and torn dill.
Fill the coho salmon with this mass through the cut on the belly. Bake for another 20 minutes, uncovering the foil. The temperature is already 200 degrees.
Make a sauce from lime juice, grated ginger and garlic, torn cilantro and olive oil. Drizzle over hot fish before serving.

Grilled coho salmon

Cooking time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 1346 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

Grilled coho salmon skewers are a recipe with which you can diversify your everyday menu. The marinade is so simple that even a child can handle it; you can choose additional vegetable ingredients to suit your taste. If possible, try using the same recipe when you have access to a grill - these kebabs turn out even tastier over an open fire.

Ingredients:

coho salmon – 700 g;
young zucchini;
lemons – 2 pcs.;
olive oil – 2 tbsp. l.;
head of garlic;
a bunch of parsley;
seasonings

Cooking method:

Cut the cleaned fish fillet into 4*4 cm cubes.
Sprinkle with seasonings, pour in the juice of 1 lemon and olive oil. Add torn parsley and chopped garlic. Mix with your hands. Leave in this marinade for 20 minutes.
Soak wooden skewers for a quarter of an hour, string pieces of coho salmon onto them, alternating with thick zucchini slices and lemon slices. Cook at 200 degrees for 20 minutes.
The kebabs must be turned over every 5-6 minutes and watered with the juice that flows down onto the baking sheet. To cool, it is advisable to transfer to a wire rack.

Coho salmon fish in a frying pan

Number of servings: 5 persons.
Calorie content of the dish: 1579 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

Some housewives consider fried coho salmon to be dry, but this only happens if they do not know the basic principles of working with it. This product should always be prepared with either breading or batter. Additionally, it is important to maintain the correct temperature conditions. Look carefully at the technology described below, and you will no longer have the question of how to fry coho salmon so that the meat is juicy.

Ingredients:

coho salmon steaks – 4-5 pcs.;
ground dill – 1 tsp;
ground rosemary – 1 tsp;
soy sauce – 3 tbsp. l.;
ground pepper mixture – 2/3 tsp;
mustard seeds – 1/2 tsp;
olive oil – 3 tbsp. l.

Cooking method:

Wash each steak and dry with a paper towel.
Apply soy sauce on both sides using a brush.
Mix the spices thoroughly. Sprinkle the steaks with them - they should be completely covered. Drizzle with olive oil.
After 25-30 minutes, heat the frying pan (do not grease it with anything!).
When it is heated, place the steaks there and reduce the burner power to minimum.
Fry the coho salmon for 7 minutes on each side first. Then for 5 minutes, re-frying until crusty.
Before serving, you can sprinkle the dish with lemon juice.

Coho salmon fish in a slow cooker

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 1239 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

The simplest dish you can come up with in a hurry is stewed coho salmon fish in a slow cooker with sour cream and cheese filling. It is prepared quickly, all the housewife needs to do is cut the fish fillet, mix the rest of the ingredients and set the correct mode. Additionally, you can throw in some fresh or frozen champignons, or a vegetable mixture.

Ingredients:

coho salmon – 500 g;
sour cream - a glass;
cheese – 100 g;
a bunch of greenery;
salt, seasoning.

Cooking method:

Gut and wash the fish. Cut into large pieces.
Place on the bottom of a multicooker bowl, cover with a mixture of grated cheese and sour cream. Add half a glass of water, herbs, seasonings, salt.
Cook for 45-50 minutes.

Coho salmon fish with vegetables

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1622 kcal.
Purpose: for dinner.
Kitchen: homemade.
Difficulty of preparation: medium.

Are you looking for a healthy but tasty option for dinner or a very filling breakfast that won’t harm your figure? Coho salmon baked under a protein cap with vegetables is an ideal choice for everyone, including men and children. It is recommended to cook this dish in the oven using ceramic dishes, but you can also do it in a frying pan. This will be faster, but the fish will have to be cut smaller.

Ingredients:

coho salmon (fillet) – 800 g;
higher eggs cat. – 8 pcs.;
10% cream - half a glass;
a bunch of greenery;
salt;
carrot;
onions – 2 pcs.;
green beans – 200 g;
tomatoes – 3 pcs.

Cooking method:

Finely chop the vegetables and onions.
Cut the fish fillet into pieces and add salt.
Take only the whites from the eggs and beat them with cream.
Distribute the pieces of coho salmon into portioned baking containers. Add vegetable mixture. Pour in the protein-cream mixture.
Preheat the oven with the dish to 185 degrees.
After 25 minutes, sprinkle with torn herbs. Cook for another 10-12 minutes.

Coho salmon pie

Cooking time: 45 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 4946 kcal.
Purpose: for tea.
Kitchen: homemade.
Difficulty of preparation: medium.

Do you love hearty pastries that can be used not only for breakfast, but also for dinner? Try this amazing coho salmon and fried mushroom pie! Butter, which is used to lubricate the surface, is an optional component - without it, the crust will be less golden, but the calorie content of the dish will be reduced. For greater nutritional value, you can add boiled rice to the filling.

Ingredients:

yeast dough – 800 g;
coho salmon – 800 g;
onions – 2 pcs.;
egg;
mushrooms – 300 g;
greenery;
butter – 70 g;
salt;
sesame.

Cooking method:

Make the filling by chopping the coho salmon fillet with a knife and mixing with the onion minced through a meat grinder. Salt this mass and sprinkle with herbs.
Chop the mushrooms, fry with a piece of butter (no more than 15-20 grams).
Divide the dough in half. Roll out to the size of the baking sheet.
Place the filling on one half. Cover with the second part, wrap the edges.
Brush with beaten egg and butter, sprinkle with sesame seeds. Bake at 190 degrees for 25 minutes.

This product is versatile in terms of flavor combinations - it can be served as a snack with beer or as a gourmet meal with wine. Recommendations from professionals will help you successfully prepare any dish from coho salmon:

Do not use alcohol to marinate this fish.
Coho salmon is ideally complemented with walnuts, brown sugar, champignons, ginger, and balsamic vinegar.
Are you planning to fry coho salmon in pieces? Make them a simple egg batter with flour - they will retain their juiciness.

Find out other recipes.

Video: Coho salmon - steak in a frying pan

Coho salmon is a fish from the salmon family, which compares favorably with its counterparts in the taste of meat and the amount of useful elements it contains. It can reach a length of a meter and weigh up to fifteen kilograms, but these are exceptional specimens. Most of the fish caught in Russia weigh no more than seven kilograms.

However, coho salmon in any case has a large head and a wide forehead, and its tail is set high. In Russia it is often called “white fish”, in other parts of the world – “silver salmon”. This is caused by the bright silvery hue of its scales.

Where does the coho salmon fish live?

Sea of Okhotsk

You can meet coho salmon both in the seas and in lakes. It lives in the Sea of Okhotsk and Sakhalin, Kamchatka and from California to Sacramento. In the lakes of the Magadan Region, in Sarannoe Lake and in Kotelny Lake.

Despite the fact that coho salmon is considered a very valuable commercial fish, its numbers are small and therefore it is highly valued.

There are significant restrictions in everyday fishing that do not allow recreational anglers to catch coho salmon in large quantities.

Chemical composition of coho salmon fish

Coho salmon meat is considered very nutritious and beneficial for the human body.

nickel;
molybdenum;
fluorine;
phosphorus;
chromium;
zinc;
potassium;
sodium;
magnesium;
calcium.

And B vitamins, vitamin C, vitamin A and vitamin E, which are very beneficial for the human body.

Taste qualities of coho salmon fish and use in cooking for weight loss

Coho salmon is rightfully considered one of the most delicious fish - it has tender meat, almost boneless, from which you can prepare a huge range of dishes - from the simplest steaks to sushi.

Due to its high protein content with an overall low fat content, coho salmon is recommended to those losing weight as a comprehensively healthy and safe addition to the diet.

The energy value of coho salmon is only one hundred and forty kilocalories per hundred grams.

Properties of coho salmon fish

Thanks to the microelements contained in fish, it has many beneficial properties:

helps strengthen bones and tooth enamel;
helps increase hemoglobin in the blood;
when used carefully (cooked without oil and hot fatty sauces) promotes weight loss;
provides prevention of cardiovascular diseases and vitamin deficiency;
strengthens the general state of the immune system;
improves mood and has a positive effect on the nervous system;
can serve as part of the prevention of osteochondrosis, radiculitis, osteoporosis, arthrosis and similar diseases of bones and joints.

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:

. 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 my other materials on the site.

Coho salmon fish: benefits and harms, contraindications

The benefits of coho salmon are undeniable:

increasing immunity;
prevention of diseases of the bones, cardiovascular system, nervous system;
weight loss;
increasing the level of phosphorus in the body;
reduction of problems with hematopoiesis.

There is no harm from it if you do not eat it, having contraindications, including:

individual intolerance coho salmon or any other salmon fish can cause trouble, therefore, before trying coho salmon for the first time, it is worth assessing its effect on the body by chewing a small piece - if a rash, discharge, pain, itching appears, then it is better to stop eating coho salmon ;
stomach diseases– despite its dietary content, coho salmon contains cholesterol and coarse animal fibers, which can harm a patient with gastritis or ulcers;
serious liver diseases.

Also, you should not eat coho salmon in large quantities during pregnancy - it is better not to overdo it and eat a little.

Coho salmon - recipes

Red fish is always in demand, so there are a huge number of dishes that can be prepared from coho salmon. The simplest ones will only require the meat itself and maybe a little salt. More complex ones require more complex ingredients.

As a rule, coho salmon is prepared:

in the oven, which does not require much effort and allows you to make a delicious dish without much expense;
in a frying pan, which gives the fish a delicious flavor and is suitable for those who like a crispy crust;
salted, which allows you to store the fish longer and at the same time experiment with its taste.

And a special dish remains, of course, coho salmon steak - a dish that is as simple as possible and does not require much time, but is invariably in demand due to its delicate taste.

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In the oven

There are many ways, and everyone chooses according to their wishes. Some people like fried fish, some baked, and some even salted – and coho salmon is suitable for all this.

In order to cook coho salmon in the oven in the easiest way, you will need:

the fish itself;
several tomatoes;
lemon.

Cut off the head and tail of the fish carcass (then you can use them for soup), and clean it of giblets.
Make neat transverse cuts on the carcass at intervals of several centimeters, on both sides.
Slice tomatoes and lemon into thin slices.
Carefully place lemon and tomato slices into the cut on the fish carcass.
Place the carcass on a greased baking sheet and close in the oven for forty minutes.

When serving, such fish should be sprinkled with lemon juice - then its taste will become especially pleasant.

The second recipe is no more complicated.

For you need:

the fish itself;
a little lemon juice;
a little sour cream;
greenery;
foil.

You should:

Remove the fish from the head, tail and giblets.
Rub the carcass with salt and pepper, put a few bunches of greens inside it for taste.
Pour lemon juice over it and spread sour cream on top.
Wrap in foil or stuff into a baking sleeve and leave in the oven for half an hour.

As a result, it will take very little time to get a tasty and healthy dish. The next recipe is a little more satisfying and a little less simple.

For it you will need:

a kilogram of potatoes (young ones will be especially tasty);
coho salmon;
sour cream;
hard cheese;
seasonings;
baking foil.

Clean the carcass from the head, tail and intestines, and carefully cut into slices no more than three centimeters thick.
Carefully, making sure that no debris remains, blot the slices with paper towels until they are almost dry.
Place foil on a baking sheet and form sides into it.
Place the slices on top in an even layer, making sure there is no empty space between them.
Mix sour cream with seasonings to taste(white pepper goes especially well with fish) and cover the coho salmon slices with a thin layer.
Peel the potatoes and cut them into slices, making sure they are no thicker than a centimeter.
Place a layer of potatoes on top of the fish layer., cover it with sour cream and add another layer, which is also greased with sour cream.
Carefully cover the foil with a second sheet of foil, seal the edges and place in the oven for half an hour.
After half an hour, remove the mold, remove the top sheet and sprinkle the dish with grated cheese, then put it in the oven for another twenty minutes.

Melted cheese, baked new potatoes and coho salmon go well together.

The following recipe requires more effort and more ingredients:

coho salmon;
a tablespoon of lemon juice;
two tablespoons of honey;
two tablespoons of soy sauce;
half a kilo of shrimp;
a bunch of green onions;
one bell pepper;
three teaspoons of cream;
ginger root, two cloves of garlic and fish seasoning.

When all the ingredients are prepared and the shrimp are boiled, you can start:

Remove the head from the fish carcass, tail and offal, then make a deep cut along the ridge, dividing it into two halves.
Remove the backbone and small bones.
Prepare the filling - after chopping, fry the onion, garlic, ginger and pepper for five minutes. Pour the cream into the pan and wait until it thickens. Add shrimp, hold for another minute and remove from heat.
On parchment paper, on a baking sheet, lay out thirty centimeter pieces of twine. Place the fillet on top, scales down, fill it with filling and carefully tie it, forming something like a carcass.
Place in the oven for half an hour.
Make the sauce by mixing and heating lemon juice, soy sauce, honey and seasoning.
When the fish is ready, you need to pour the sauce over it and, covering, leave for another five minutes.

If desired, you can add cheese to the filling, use crab sticks instead of shrimp, and improvise in every possible way.

On a frying pan

In order to cook delicious coho salmon in a frying pan, you will need:

fish;
five tablespoons of vegetable oil;
one tablespoon of honey;
one tablespoon of mustard;
one tablespoon of lemon juice;
five tablespoons of flour;
two garlic cloves;
salt to taste.

You should:

Remove the head and tail from the coho salmon and discard the giblets.
Carefully make an incision along the spine and fillet the fish.
Cut the fillet into portions- such that they could be added to a side dish and it would seem neither too much nor too little.
Chop the garlic and mix it with honey, mustard, lemon juice and two tablespoons of vegetable oil.
Dip the fillet into the resulting marinade and leave for a couple of hours – or better yet, overnight.
Heat oil in a frying pan, roll a piece of fillet in flour and lower it into the oil, with the skin side down.
Fry for two minutes, flip and repeat on the other side.
If as a result the coho salmon seems damp, you can put all the fillets in the oven at once for five to seven minutes - this will make it ready, but not overcooked.

You can serve the result with lemon slices or sauce - a mixture of soy sauce, honey, mustard and lemon juice.

There is another, somewhat more interesting recipe.

It will require:

fish;
two hundred grams of cherry tomatoes;
olive oil;
Tabasco;
Italian herbs;
salt.

The result of this recipe will be spicy, but no less tasty:

The fish needs to be rid of its head, tail and offal, and cut into neat portioned pieces no thicker than three centimeters.
Dry each piece with paper towels and rub with salt.
Each piece needs to be fried in hot oil for two minutes on each side.
Cut the tomatoes into halves and place them with the fish.
Sprinkle Italian herbs on top, add Tabasco to taste - it is very spicy, so it is important not to overdo it.
Leave on low heat for five to seven minutes.

It is good to serve this fish with rice - it easily copes with the increased spiciness, in addition, its taste is neutral enough to allow coho salmon to reveal itself in all its glory.

You can also refer to another recipe:

coho salmon;
bulb;
two tablespoons of flour;
greenery;
vegetable and butter;
spices and salt to taste.

When everything is ready, you need:

Prepare the fish for cooking and cut into small portions.
Fry each piece in a frying pan for two minutes on each side.
Remove the pieces and fry the chopped onion in the oil in which they were fried until golden brown.
Add back the fish, pour in half a glass of boiling water and simmer under the lid for five to seven minutes.
Add butter, sprinkle with fresh herbs and simmer uncovered for another five minutes.

Serve with boiled potatoes.

Pickling

The recipe for salting coho salmon is very old and undemanding, but no less tasty.

Need to:

coho salmon;
two tablespoons of salt;
two tablespoons of sugar.

The list of ingredients is short, and once they are prepared:

Remove the fish from the head and tail, remove the giblets and bones - everything from the ridge to the belly.
Cut the fillet into portions.
Mix salt and sugar, pour a quarter of the resulting mixture into the bowl prepared for the fish (it is advisable that it be exactly the size of the pieces - this way they will be better saturated with the sugar-salt mixture).
Place two pieces of fish onto the mixture, skin side down, pour half of the remaining mixture so that it turns out evenly.
Place the next two pieces, this time with the flesh side down, so that it turns out evenly.
Pour in the remaining mixture and smooth out carefully.
Close the container (preferably airtight) and leave it in the refrigerator for a day.
Remove, turn the fish over so that the top pieces are on the bottom, and leave for another day.
Remove the dish, remove the fish from it, dry it with paper towels - after that it can be stored for about five more days.

Lightly salted coho salmon can be used in salads, appetizers, even sushi. If you wish, you can eat it just like that.

And of course it has variations.

For the next one you will need:

coho salmon;
two tablespoons of salt;
a tablespoon of sugar;
two tablespoons of olive oil;
black and white peppers;
salt, mustard seeds, bay leaf.

Need to:

Rid the fish of everything unnecessary - cut off the head, tail, remove the giblets and bones.
Made from pepper, salt, sugar, bay leaf and mustard seeds you need to make a mixture for salting and pour half of it into a specially prepared bowl.
Place the fillet, freed from all excess, on the mixture and press it well.
Pour the second part of the mixture on top, sprinkle olive oil on top for taste.
Seal the bowl tightly and put it in the refrigerator for a day.
After a day, remove from the refrigerator, drain the brine, scrape the salt from the skin of the coho salmon and, if desired, cut it into portions.

There is a more interesting way.

You will need:

coho salmon;
a glass of olive oil;
bulb;
two tablespoons of sugar;
two tablespoons of salt;
peppers and salt to taste.

You can add coriander to the spices if its taste is pleasant.

Then you need:

Clean the fish from all excess and cut into portions.
Mix the spices and pour a quarter of the mixture into the bottom of the bowl.
Place a thin layer of fish on top, pour the mixture over it so that it covers it.
Repeat until you run out of fish.
Place the result in the refrigerator for a day.
Remove, drain the brine, cut the onion into thin rings and mix it with the fish.
Pour oil over the resulting fish-onion mixture so that it covers the mixture completely, leave in the refrigerator for another day.

When the day has passed, the oil can be drained. But it would be much more productive to use it as an ingredient for sauces - or even as an independent sauce.

Steak

This is the simplest and at the same time the most popular coho salmon dish - the steak is prepared very simply, and the taste is not inferior to the most complex fish dishes.

For it you will need:

coho salmon;
lemon;
olive oil;
salt and pepper to taste.

When everything is prepared, you need:

Remove the head, tail and giblets from the fish, then cut into portions.
Mix salt, pepper, a little oil and a little lemon juice.
Use the mixture to grate the fish pieces.
Fry the coho salmon in a frying pan - two minutes on each side - and remove.
Serve garnished with lemon wedges and sprinkle with lemon juice.

The main thing in steak is not to dry it out, otherwise it will turn out to look like the sole of a shoe, and not at all tender. Instead of a frying pan, you can use a wire rack with the same success.

Coho salmon fish - price

Due to its usefulness, excellent taste and small number of coho salmon, in the central regions of Russia its price can reach up to 1,200 rubles.

How to choose the right coho salmon fish?

The name is not enough for the fish to be tasty. You need to be sure that there is a quality product on display that is worth spending money and time on.

the scales of the fish should have an obvious silvery color - there should be no spots, scratches, abrasions or unsightly shades on it;
the eyes of the fish should not be covered with a film or cloudy;
fish steaks should be on ice;
the meat should look appetizing, bright, not weathered and, if you press lightly on it, the hole should quickly close;
if you have the opportunity to touch the fish, you should do so - it should be elastic and moist, but in no case sticky;
The smell of the meat should be faint and pleasant.

You should not buy coho salmon in dubious places where its origin raises questions. You should not buy it in places where storage conditions seem unsuitable or in places where there is a persistent stale smell.

Coho salmon do not like high temperatures, direct sunlight, or storage for too long.

You need to keep it in the following place:

cool– a refrigerator, a balcony in winter or a cellar in a private house are more than suitable (the main thing is that the temperature does not rise above zero);
dark– the sun's rays are harmful and can provoke decay processes.

In addition, you should make sure that the coho salmon does not sit for longer than a week, otherwise it will be irrevocably spoiled.

Coho salmon fish - reviews

Anna: I never thought that proper nutrition could be not only healthy, but also tasty. It always seems that if vitamins and weight loss are all about greens, apples, cabbage and something like that. But it turns out that you can eat fish just fine, especially if you don’t do it too often and cook it in a non-stick frying pan. No calories, all nutrients.
Inga: I just recently got hooked on fish and have already tried a huge bunch of recipes with coho salmon - every time it turns out tender, so that it melts in your mouth. And if you add spices, and if you find interesting recipes on the Internet, and if you use a variety of sauces, honey, mustard, you will absolutely lick your fingers. Both my husband and children are delighted, and I myself...
Oleg: Coho salmon is better than many types of fish, and I have tried a lot of them and I can say with confidence. The meat is tender, there are almost no bones, and the main thing is that to reveal the taste, you don’t need to bother with cooking for a long time. I sprinkled it with salt, rubbed it, and put it in the frying pan. Notched, turned over - and that’s it, you can enjoy your lunch or dinner. Where are the dumplings?
Alina: I decided to try coho salmon by accident when I wanted to make sushi, but there was no other suitable fish in the store. And I didn’t regret it. It was wonderful in sushi, both on its own and when I baked it with potatoes in the oven. It seems that this is the kind of fish that nothing can spoil.

How long has it been since you had a really BIG CATCH?

When was the last time you caught dozens of HUGE pike/carp/bream?

We always want to get results from fishing - to catch not three perch, but ten kilogram pikes - what a catch! Each of us dreams of this, but not everyone can do it.

A good catch can be achieved (and we know this) thanks to good bait.

It can be prepared at home or bought in fishing stores. But stores are expensive, and to prepare bait at home, you need to spend a lot of time, and, to be fair, homemade bait does not always work well.

You know that disappointment when you buy bait or prepare it at home and only catch three or four bass?

So maybe it’s time to use a truly working product, the effectiveness of which has been proven both scientifically and in practice on the rivers and ponds of Russia?

It gives the same result that we cannot achieve on our own, especially since it is cheap, which distinguishes it from other means and there is no need to spend time on production - you order it, it’s delivered and you’re good to go!

Of course, it is better to try once than to hear a thousand times. Moreover, now is the season! This is a great bonus when ordering!

Find out more about the bait!

Coho salmon differs in appearance from other representatives of the salmon family by its light-silver scales, for which it was called both “white fish” and “silver salmon” by different peoples. The benefits of coho salmon fish are not disputed among doctors and nutritionists, but you need to know that it can also cause harm.

The benefits of coho salmon fish

Among gourmets it is valued for its tender and juicy red meat, but doctors consider the usefulness of this fish more important. The most valuable component in its composition, in addition to various vitamins and minerals, can be considered natural polyunsaturated fatty acids omega-3, which are necessary to maintain vascular elasticity and the health of the cardiovascular system in general.

Consumption of coho salmon fish is especially indicated for people with coronary heart disease, atherosclerotic vascular damage, etc. But in general, everyone should include this fish in their diet. Children need polyunsaturated fatty acids for the full development of nerves and the brain, as well as for good vision. For adults, eating coho salmon will help delay or eliminate the occurrence of problems with blood vessels and the heart, which is especially important now when the mortality rate from these diseases is so high.

Despite the fact that coho salmon is not a low-fat fish, it is not very high in calories. 100 g of cooked coho salmon contains about 140 kcal, so it can also be eaten by people who control their weight. Moreover, including this fish in your diet will help you lose weight by speeding up your metabolism, which is caused by high-protein foods.

The benefits of coho salmon fish are undeniable for:

baldness;
skin aging;
problems with immunity;
diseases of the thyroid gland;
arthritis;
osteochondrosis;
stress and depression.

Harm to coho salmon

The healthy coho salmon fish can be harmful to people with liver and stomach diseases, when it is not recommended to eat fatty foods. Pregnant women should include this fish in their diet carefully - they should not eat any red fish in large quantities.

A low-quality product can also cause harm, so you need to choose fish especially carefully. Fish (frozen or fresh) should have an even and shiny cover of scales - without bald spots, dark spots and not sticky. The fish's eyes are clear, there should be no cloudiness or film. Fresh fish meat is elastic and smells pleasant. Fish should be stored in the freezer and no longer than 7 days, because... it loses its beneficial qualities over time.

Coho salmon is a fish that can safely be called the most delicious fish from the salmon family. Its meat is tender and juicy, it has a wonderful taste and pleasant aroma. Dishes prepared from coho salmon are rightfully considered a delicacy. One cannot say anything about the high benefits of this red fish, because it contains a huge amount of useful substances, and coho salmon caviar is even used in folk medicine.

Why is coho salmon valued? Useful properties of fish

The benefits of coho salmon are widely known. That’s why in many gastronomic establishments you can find dishes made from this fish, prepared according to different recipes. Why is this type of salmon so popular?

The red meat of salmon fish contains a large amount of vitamins that are beneficial for the human body, these are B vitamins, as well as iron, magnesium, sodium, potassium, fluorine, zinc and molybdenum. Of course, coho salmon is rich in Omega-3 polyunsaturated fatty acids. Omega-3 has a protective effect on the body, stimulates the immune system, and prevents the occurrence of cardiovascular diseases.

Coho salmon fish has a beneficial effect on brain activity and vision. Eating coho salmon significantly reduces the risk of developing cancer. It is useful for pregnant women to eat such fish, although in limited quantities. It is also suitable for children, because there are practically no bones in coho salmon. In addition, coho salmon has a relatively low calorie content and can be safely included in the diet. Do you want to know more precisely what the calorie content of coho salmon is? So it is 140 kcal per 100 grams, which is really not a lot.

How to use coho salmon for food? Cooking recipes

Below we have presented for you delicious recipes for preparing coho salmon for all occasions.

Salty

Salted coho salmon turns out very tasty. In order to salt fish, you must first wash it thoroughly and then cut it into small pieces along the ridge. For one kilogram of red fish you will need 2 tablespoons of rock salt, as well as 1 tablespoon of sugar and 1/2 tablespoon of your favorite spices and seasonings. Salt, sugar and spices need to be mixed, and then carefully rub each piece with this mixture. Next, all the pieces need to be put in a pan, sprinkled with the juice of one lemon and put in the refrigerator. The snack can be eaten after one to two days.

With honey and mustard

Ingredients:

1.5 kg coho salmon,
2 lemons,
3 tablespoons honey,
1 head of onion,
1 tablespoon mustard,
1 grapefruit,
4 tablespoons oil (olive is best)
spices to taste,
ground black pepper to taste,
salt to taste.

Recipe:

Initially, you need to squeeze the juice out of citrus fruits, then add finely chopped onions, spices, ground black pepper and salt, as well as honey. Next, you need to cut the coho salmon into portions and place them in the prepared marinade. After two hours, the pieces are removed from the marinade and coated with mustard. Finally, place the pieces on a baking sheet and bake in the oven for 20-25 minutes.

Crispy sticks

What you will need:

2 tablespoons flour,
1 coho salmon,
1 teaspoon vinegar
Onion,
Vegetable oil,
Water - 2 glasses,
Egg,
spices to taste,
salt to taste.

Recipe:

You need to take a large bowl and pour water into it, add table vinegar there. Next, chop the onion into half rings and place in a bowl, after which you can add the fish to the marinade, do not forget to first cut it into small pieces in the shape of sticks. After about one hour, salt and pepper the coho salmon and season with your favorite spices. In a separate container, mix the egg and flour, so you get a batter. Heat a frying pan by greasing it with vegetable oil. Dip each fish stick in batter and then fry until crisp.

Baked in the oven

Ingredients:

1 fish carcass,
1/2 lemon
1 tomato
fresh greens,
mayonnaise,
salt,
ground black pepper.

Recipe:

The fish must be cleaned and washed thoroughly. Next, make cuts on one side of the delicious delicacy, where you should place lemon and tomato cut into slices, chopped greens, the same ingredients should be placed in the belly of the coho salmon. The fish itself must be generously spread with mayonnaise and rubbed with salt and pepper. Next, the coho salmon should be wrapped in foil and placed on a baking sheet. Bake in the oven until fully cooked; this will be clearly visible by the golden crust.