Coho salmon: photo, description, useful properties and recipes

Little is known about the coho salmon fish. Even experienced fishermen cannot boast of catching valuable fish, as one has to go to certain places such as Kamchatka or Sakhalin for it. For many coho salmon hunters, its catch remains a pipe dream.

The silver salmon: what kind of fish it is, what it looks like and where it lives

The silver salmon refers to predators, lives in oceans, lakes, seas. The fish meat contains many useful elements, vitamins and minerals.

In Russia, it can be found in the north of the country in Magadan, Sakhalin and Kamchatka. It prefers the Pacific Ocean, to be more precise, its northern part. It is especially appreciated for its tasty meat and small number of bones. The fish belongs to the salmon family, and it is almost impossible to distinguish it from other representatives of this genus. The coho salmon can safely be called a rare breed, so enterprising entrepreneurs breed this species on their farms. Although it is accustomed to cold waters, it has been learned to be raised in southern countries such as Chile. Only in size and weight the fish from artificial reservoirs is inferior to the coho salmon grown in the wild.

The northern representative of the salmon species rarely exceeds 90 cm in length. Its usual length is 80 cm, and its weight is not more than 7 kg.

The scales are light with a silvery cast. It is because of the silvery and beautiful skin that the Russians nicknamed it "white fish", and the Americans and Japanese - "silver salmon. It differs from other representatives of salmonids by its large head with a broad forehead and a large mouth. It has an impressive tail, but its fins are rather small and do not match the size and weight of its body.

The meat is fatty. If you compare it to other members of the family, only sockeye and chinook salmon are superior in the percentage of fatness. In taste and nutritional qualities, it resembles salmon. The fish is easy to cook and the result surpasses all expectations. Tender, almost boneless meat is permitted to diabetics and people suffering from obesity. It can be eaten as a separate dish, served with a side dish, or included in multicomponent dishes such as soups.

What distinguishes coho salmon from other fish

At first glance, coho salmon is difficult to distinguish from other representatives of the salmon family. But there are some peculiarities. Let us consider them.

From chum salmon

The main difference between chum salmon and coho salmon is size. If chum salmon can reach a length of 100 cm or more, the coho salmon does not exceed 90 cm in comparison. And by weight, the maximum values of chum salmon are 14 kg, of coho salmon - 7.

A distinctive feature of silver salmon can be called the color of the scales during spawning. It acquires a bright crimson hue, while chum salmon does not.

One can distinguish salmonids by the taste and size of their eggs. Chum salmon eggs are large and not bitter, which cannot be said about the eggs of "white fish". There are also differences in the color of meat: chum salmon has a light color, while coho salmon has a bright red color.

Worth knowing! Despite its small size and bitter taste, silver salmon caviar surpasses the caviar of other representatives of salmonids in useful qualities and is the leader among them.

From pink salmon

If you compare with pink salmon, it is worth noting that its meat is not much, but still more fatty. In terms of health and caloric content there is practically no difference between the representatives. The only advantage of pink salmon would be that it has more B vitamins and some trace elements such as copper, iodine, manganese, selenium and cobalt.

From salmon.

"Whitefish" differs from salmon primarily in size and habitat. The coho salmon prefers the Pacific Ocean, while the salmon inhabits the Atlantic. The maximum size of an Atlantic salmon is 1.5 m and its weight is 40 kg. Silver salmon, on the other hand, cannot boast of such dimensions.

The difference in the color of meat: salmon has a soft orange color, while silver salmon is red. If we compare by useful and nutritional qualities, we can safely say that the representatives are of equal value.

From trout

A distinctive feature of the trout can be called the color of the scales. It has a silver hue with a pink stripe on the side. Throughout the body of the fish are placed bright black flecks in the form of spots. The silver salmon is light in color, beautiful with a silver cast. The trout is inferior in size to the silver salmon. It is slightly smaller than its counterpart in both length and weight.

While trout are mainly bred in artificial reservoirs, silver salmon is a free-range fish. Therefore, the taste of its meat is more delicate and tasty than that of trout.

From sockeye

Nerka resembles chum salmon in appearance, but with fewer stamens on the gills. It is inferior in size and weight to coho salmon. Both species are a rare species of salmon, so they require permission from the relevant authorities.

They can be distinguished by the taste of the meat. The nerve meat has a peculiar taste; it is tougher than that of silver salmon. By fat content the nerve exceeds the coho salmon, but not by much, but by its useful properties both representatives contain a full range of vitamins, minerals and trace elements necessary for the vital activity of the body.

Worth knowing! Meat and coho salmon permitted to diabetics and people overweight, but contraindicated to those with kidney and gastrointestinal problems.

Composition and calories

Coho salmon meat is classified as a diet group of products. The caloric value of 100 grams of fillet is 140 kcal. When baked and fried, their number can increase up to 200. The composition of silver salmon is rich in vitamins, minerals and trace elements, which explains the value of silver salmon. It is worth noting the balanced ratio of BFA per 100 grams:

• proteins - 24;
• fats - 8:
• Carbohydrates - 0.5.

Among the vitamins:

• B-group;
• ascorbic acid;
• А;
• nicotinic acid;
• E, etc.

Of the minerals, the most abundant are these elements:

• calcium;
• fluorine;
• phosphorus;
• iron;
• potassium;
• zinc;
• sodium, etc.

Valuable substances in the meat of coho salmon are considered saturated fatty acids such as omega-3.

Useful properties of coho salmon

General benefits

Let us list the main useful properties of the "white fish":

• normalizes the work of the CNS;
• activates the work of the brain;
• prevents the development of cancer;
• strengthens blood vessels;
• normalizes hemoglobin;
• Reduces the risk of strokes and heart attacks;
• boosts immunity;
• strengthens dental enamel;
• normalizes the thyroid function;
• has a positive effect on vision;
• promotes the development and strengthening of bone and muscle tissue, etc.

Important! The silver salmon meat contains a potent antioxidant - astaxanthin, which eliminates the presence of heavy metals and radionuclides, which prevents the development of cancer.

For women

Fish has a lot of useful substances that women need. With the regular consumption of silver salmon can improve the structure of hair, strengthen the nails, refresh the skin. Fish meat will help normalize the nervous system, activate the metabolic processes in the body, and improve sleep.

For men

Men will also benefit from coho salmon. Thanks to the composition of the fish:

• muscles and bone tissue are strengthened;
• performance is increased;
• risks of cardiovascular diseases are reduced;
• Increases the body's defenses, etc.

When pregnant

Dietary meat is recommended for pregnant women in moderation. Abuse, as well as other products, should not be. The "white fish" has everything you need for normal development and growth of the fetus.

Meat will help women recover from the birth of a baby. Thanks to the useful elements it contains, it strengthens the nervous system, reduces fatigue, and normalizes sleep.

When breastfeeding

Women in the lactation period should be careful with coho salmon, so as not to cause allergies in the baby. At first, you can try to consume a small amount of meat and watch the reaction of the baby. If everything is okay, you can include the meat in your diet.

Sour salmon promotes proper development of bone and muscle tissue and will strengthen the bones. Thanks to the vitamins and trace elements in the meat, the baby will have normal mental development. The vitamin complex will ensure that the baby has strong teeth and hair.

And the woman herself after birth needs recovery, so the consumption of silver salmon will help in this.

For kids

"Northern fish can safely be given to children without fear of them choking on the bones. There are almost no small bones in coho salmon, so cooking the sirloin will not only delight your child with its taste, but also be beneficial for the development of the body.

It is known that the meat of coho salmon, due to its composition:

• improves memory and mental performance;
• Strengthens bones, nails, teeth and hair;
• boosts the immune system;
• Helps to improve and preserve vision;
• helps normalize metabolic processes in the body, etc.

For weight loss

Since the meat of silver salmon belongs to the dietary dishes, it is recommended to take it for people who are overweight, as well as for diets. The fish has practically no carbohydrates and a negligible amount of fat, so there is no need to fear for excess weight. Fish dishes of silver salmon can not be called a caloric. They are included by nutritionists in the diet during a carbohydrate-free diet. It will satisfy the feeling of hunger and will not allow a person to gain unnecessary pounds.

In case of gout.

In this disease, it is necessary to get a doctor's consultation before introducing coho salmon into the diet. The meat can not be called very fatty, but still there are concerns that such fish, despite its useful qualities, will have a negative impact on the health of the patient.

If you decide to occasionally use the "northern fish", it should be taken in the form of boiled or steamed. No salted or fried meat!

If you have gastritis

For diseases such as gastritis, it is better to give up fish or cook steamed meat, taking small amounts. In any case, it is necessary to consult a specialist.

Harm and contraindications

If fish is eaten in moderate quantities, then it will not do any harm. From it will be only good. But, despite this, there are categories of sick people who should refuse to eat coho salmon or limit its amount.

Contraindications:

• Hypersensitivity to fish protein or seafood;
• Allergic reactions;
• Gastritis and ulcers;
• liver and kidney disease;
• hepatitis.

How to choose and store

For fish to please the taste and bring benefit to the body, it is necessary to choose it correctly when buying. Knowing the criteria to follow, you will never make a mistake.

1. Fresh fish always has shiny scales. The skin should fit tightly to the meat. It should not have any spots, lesions, or bruises.
2. The carcass may be slightly moist, but not sticky to the hands.
3. If possible, look at the eyes. If they are cloudy, it is better not to take the fish.
4. If you choose steaks, look at how they are stored. Normal storage and display in stores should be on ice.
5. Press on the carcass and look at the result. If pressing quickly restores the shape, then everything is fine, if there is still a dimple - the fish is not fresh.

You can store salted fish in the refrigerator for no longer than one week. For longer storage the carcass should be frozen. To do this, the fish is cleaned, wrapped in clingfilm and sent to the freezer.

How to clean and dress a coho salmon

Whole coho salmon carcasses are much cheaper in the store, so you need to learn how to dress them yourself at home. The process is done in stages.

1. If the fish is frozen, you defrost it.
2. Make a cut on the belly and extract the viscera.
3. Remove the fins so as not to cut your hands while cleaning the scales.
4. We take a special knife and start scraping off the fish scales from the tail. We do it with an ordinary grater. If the scales are tight on the skin, you can put the carcass in boiling water for a couple of seconds.
5. Cut off the head. It can be useful for cooking broth, so make sure to remove the gills.
6. Wash the carcass and cut into pieces if necessary.
7. To prepare the fillet, remove the bones with tweezers, cut the meat carefully with a sharp knife.

How to cook delicious coho salmon: Recipes

In the oven

We will make fish with cream sauce. Such a recipe will be able to handle even those housewives who have never cooked it. The meat turns out especially tender and delicious. The recipe can be changed, based on your preferences. For example, not to use spices or add more herbs.

You will need:

• meat of coho salmon - 1,5 kg;
• heavy cream, not less than 20% - 250 ml;
• Onions - 2 pcs;
• salt - 1 tsp;
• Hard cheese - 130 gr;
• ground pepper (black) - 0.5 tsp.

Preparation:

1. Clean the carcass from scales, get rid of the guts, wash and dry with paper towels or towel.
2. Cut the fish into pieces. Sizes are medium (1.7 cm). Salt and pepper. Season if necessary.
3. Peel the onions and chop them in small half rings.
4. Take out the form, lightly grease it and lay at the bottom chopped onions.
5. Spread salted slices of silver salmon on it.
6. Pour cream on top.
7. Heat up the oven to 180 ° C and send it to bake for about 20 minutes.

In this recipe there are two variants of cooking: in foil and without it. If you want to get crispy pieces, then cook it open. If you want to keep the gravy, then cover the form on top with foil.

Grate cheese on a grater with large cloves and sprinkle the cooked dish. Then send it for another 5 minutes in the oven, removing the foil (if it was).

Silver baked salmon can be served as a separate dish, pre-garnished with herbs, or you can match it with a side dish.

Steaks in foil
This recipe is suitable for store-bought ready-made steaks.

We will need:

• steaks - 6 pcs;
• herbs - 40 gr;
• leeks - 1 pc;
• Tomatoes - 3 pcs;
• Olive oil - as needed;
• salt - to taste;
• spices - if necessary.

Preparation:

1. Peel tomatoes from the skin. For quick peeling we dip the vegetables in boiling water for 5 seconds. Let them cool and remove the skin. Cut the rest of the pulp into rings.
2. Wash the greens and coarsely chop them.
3. Wash leeks, peel them, cut the stem with a sharp knife first lengthwise and then crosswise to make onion rings.
4. Rub the thawed steak with salt and spices and leave in the kitchen for 10 minutes.
5. From the foil prepare 6 equal squares or rectangles to wrap the steak. It is better to wrap the fish in several layers, so that the juice does not run out during cooking. Grease the surface of the sheet, in which the meat will be placed, with oil.
6. Take out pieces of fish, peel off the salt and put them separately on the foil. Put chopped onions and tomatoes on top of each piece. Sprinkle greens on top.
7. Wrap the meat in several layers. It is not necessary to press tightly, because steam should circulate inside.
8. Preheat the oven to 180 ° C and send the coho salmon to bake. The cooking time is 20 minutes.

Everything is ready. Take off foil, lay the steaks on a dish, make a garnish to it and serve hot, previously pouring the sauce in which the fish was cooked.

In a frying pan

You can cook amazing steaks in a pan. The recipe is pretty simple. To save time, try buying pre-made frozen or refrigerated steaks at the store.

For cooking you will need:

• fish meat - 0,5 kg;
• olive or sunflower oil - 6 tablespoons;
• lemon - half;
• salt - a pinch;
• ground pepper (black) - to taste.

Preparation:

1. Defrost the carcass, clean it from scales, get rid of the insides, wash and dry with paper towels or towel.
2. Cut the meat into 2 cm thick slices.
3. Squeeze lemon juice into the oil, salt and pepper it. Rub steaks on all sides with prepared sauce.
4. Pour oil in a frying pan and put it on fire. Then we throw the steaks in the hot oil and fry. We set the heat to medium and control the time, so as not to overcook the meat. Otherwise it will be dry, but it should be juicy inside.

Serve the fish with rice and greens. Although steaks are usually cooked on a grill, the coho salmon would be no worse in a pan.

In the multicooker

The recipe is quite simple. To cook it, we need:

• fish meat - 500 g;
• sour cream - 2 tablespoons;
• Onion - 1 pc;
• hard cheese - 80 gr;
• Mayonnaise - 2 tablespoons;
• salt - a couple of pinches;
• fish spice - a pinch;
• ground pepper (black) - a pinch;
• herbs (parsley, dill etc.) - a bunch.

Preparation:

1. Clean the fish, remove the insides, wash and dry with paper towels or towel.
2. Cut the carcass into pieces no more than 3 cm thick.
3. Salt and pepper it if necessary, sprinkle it with spices and put it in the bottom of the crock pot.
4. Peel the onions and cut them into half rings. Put on top of the coho. Sprinkle spices or dry herbs on top.
5. Mix mayonnaise and sour cream, add grated cheese and a little water. All stirred.
6. Prepared sauce pour "northern fish". It is important to make sure that all the pieces are immersed in the liquid.
7. Close the lid, turn on the multicooker and cook for about 20 minutes. Watch the temperature. It must be set to 90°C.

The meat is very tender, and most importantly - retains all the useful qualities.

On the grill

Cooking meat outdoors is always a pleasure. Let's get acquainted with the recipe for cooking coho salmon on the grill.

We will need:

• fish meat - 2 kg;
• lemon - 2 pcs;
• bell peppers - 4 pcs;
• orange juice - half a glass:
• soy sauce - half a cup;
• onion - 5 pcs;
• ginger root - 1 pc;
• salt - if necessary;
• pepper - as desired.

Preparation:

1. Fish is cleaned, washed and cut into medium or large pieces.
2. Ginger root grate with coarse teeth and mix with soy sauce. Taste and season with lemon juice. Season with pepper, if necessary. Salt should not be added to the sauce, since soy sauce itself is salty. If there is not enough juice or sauce, you can increase the quantity of ingredients.
3. Fish pieces in a separate bowl and pour the prepared marinade. Mix well and leave in the refrigerator for 3 hours to infuse. All pieces should be immersed in marinade.
4. Prepare the vegetables: wash the onion, peel it and cut into rings. Wash the peppers, remove the core and cut into large pieces. Mix the vegetables, lightly salt them and splash them with the juice of squeezed lemons.
5. Once the time is up, we take the fish and start stringing the pieces on skewers. Put onion rings and bell bell pepper slices between the pieces.
6. We send it to the grill and cook, turning it regularly, so that the meat is fried on all sides.

On the grill

This way of cooking allows you to reveal all the flavor of the silver salmon. We will need a grid and a charcoal grill.

Ingredients:

• coho salmon - 1 carcass;
• salt - to taste;
• wine (white is better) - 400 ml;
• Lemon - 1 pc.

You can replace wine with beer.

Preparation:

1. Cut the carcass into steaks, no thicker than 3 cm. Salt and pepper the meat if necessary.
2. Put the ready pieces to two-sided grill and fry both sides. Cooking time is 10 minutes.
3. While roasting, pour wine over the meat.
4. Sprinkle lemon juice over the ready steaks.

Serve steaks with vegetables, which can also be baked beforehand.

What can be cooked from silver salmon: Recipes

Uha

To prepare a delicious fish soup we need:

• fish meat - 350 g;
• carrot - 1 pc;
• Onion - 1 pc;
• potatoes - 5 pcs;
• oil for frying - 2 tablespoons;
• parsley - 1 bunch;
• salt - 2 tsp;
• pepper - 5 peas;
• water - 2 liters.

Preparation:

1. Clean fish, wash, dry with paper towels or towel.
2. Cut into sirloin parts. Spine leave for broth.
3. Pour water into a pan, put in it the backbone of silver salmon and cook for 15 minutes.
4. Cut the sirloin into pieces.
5. Peel potatoes, wash and cut into cubes.
6. Peel carrots, wash it and grate on a grater with coarse teeth.
7. Peel the onions, wash them and finely chop.
8. Pour oil into a frying pan and fry the vegetables until soft.
9. After the time, remove the broth and strain it. Separate the meat pieces from the backbone.
10. The strained broth put back on the fire. As soon as the water boils, pour there potato cubes. Continue boiling.
11. As soon as water with potatoes comes to a boil, salt it, add peppers and fish fillets.
12. 5 minutes before readiness add fried vegetables to the broth and continue the process for another 4-5 minutes.
13. The greens are washed and finely chopped.
14. In the almost ready soup add a good piece of butter.
15. Cut off pieces of spine and send to the broth.
16. Sprinkle the fish soup with greens and cook for a couple of minutes more.

The fragrant fish soup is ready, you can invite guests for dinner. Enjoy tender coho salmon and make your family and friends happy.

Soup

To cook this exquisite soup we need:

• fish meat - 300 g;
• milk - 1 l;
• water - 1 l;
• garlic - 2 cloves;
• potatoes - 350 gr;
• pine nuts - a handful;
• salt - to taste;
• herbs - a bundle;
• pepper - if desired.

Preparation:

1. Pour water into a pot and bring to a boil.
2. Peel and cut potatoes into small cubes. Put them in boiling water. Boil it until half-boiled.
3. Clean fish, wash it and cut into small pieces.
4. In boiling water, pour milk and mix thoroughly. Add fish pieces.
5. Salt and pepper if necessary.
6. Peel and fry the peanuts.
7. Chop garlic finely.
8. Greens are washed and finely chopped.
9. As soon as soup is ready add there chopped garlic, greens and roasted pine nuts.
10. Turn off the fire, cover the pot and let it stay for 5 minutes.

You can serve. Bon appetit!

Cutlets

The recipe for puffed cutlets will be to the taste of children, women during lactation, the elderly, pregnant women. For a healthy person, such a delicacy can be prepared daily. A distinctive feature of these cutlets is that they remain tasty even when cold. You can make them in stock and take them to work with you for lunch.

You will need:

• fish meat - 1,4 kg;
• onion - 2 pcs;
• chicken egg - 2 pcs;
• mayonnaise - 4 tbsp;
• Hard cheese - 90 gr;
• starch - 4 tbsp;
• salt - 2 tsp;
• Sunflower or olive oil - 140 grams;
• Spices for fish - if you want.

Preparation:

1. Prepared and defrosted carcass cut into sirloin parts and finely chop the meat.
2. Peel onions and grate them with coarse teeth. Add to the minced meat and mix.
3. Add the mayonnaise and knead the stuffing. Leave it for 60 minutes in the refrigerator to infuse.
4. After the time has elapsed, take it out of the fridge, break the eggs into the stuffing and, if necessary, add spices.
5. Grate cheese finely and add it to the stuffing. Mix everything, salt and pepper it, if necessary.
6. To "thicken" the mass a little, let's introduce starch. Stir everything again. You should get a thick mass of fish.
7. Take out a frying pan, pour oil and heat it.
8. Spoon the minced meat onto the pan with oil and fry on both sides until crispy.

Serve the cutlets with vegetables. It is not necessary to prepare the forcemeat in advance. He must be fresh before frying, and frozen product will lose some of its unique flavor qualities.

How to salt coho salmon at home

Many people prefer to salt fish. Let's find out how to do it with silver salmon.

We will need:

• fish meat - 1 kg;
• sugar - 1 tbsp;
• olive or sunflower oil - 1 tbsp;
• salt - 2 tablespoons;
• ground pepper (black) - to taste.

Preparation:

1. Clean the fish from the bones. Wash and dry with paper towels or towel.
2. Prepare the mixture for salting: mix sugar, salt and pepper. Put part of the mixture in the bottom of the dish, in which we are going to salt. It is better to use a glass container.
3. Place the coho salmon on the mixture. Put the fish so that the skin is at the bottom.
4. Pour the rest of the mixture on top of the fish and sprinkle it with oil.
5. Cover the container with cling film and put it in the fridge for 24 hours.
6. At the end of time we take out "northern fish", take off salt and wrap it in foil again.
7. Salted coho salmon should be stored in the refrigerator. Shelf life - no more than one week.

Many people like salted red fish, but one should not forget about the contraindications and shelf life. Do not expose your health and the health of your loved ones. The salted coho salmon is considered a delicacy, but you should not prepare it for future use. If you must urgently get salted coho salmon for a sandwich or for other purposes, you can cook it in half an hour. To do this, cut the fish into slices, half a centimeter thick, salt both sides and leave in the kitchen (without refrigerator) for 30 minutes. During this time, the fish will have time to pick up the salt and it will be safe to eat.

A few tips for cooking fish

1. Fish should be defrosted in the refrigerator before cooking. Do not defrost in water.
2. When cutting the carcass, the scales should be carefully peeled off. They are small and can injure the sirloin.
3. Before peeling the scales it is better to get rid of the innards, so as not to burst the gallbladder at the moment of cleaning.
4. When cooking broth from the head of fish you should make sure that the gills are cut off. If you cook the head with the gills, the broth will be bitter.
5. You can cook coho salmon whole or in pieces. If you cook steaks or cut the sirloin, check whether the meat has bones. There are no small bones in coho salmon, but large bones can be found.
6. You should not marinate fish for a long time. The meat of silver salmon is tender and quickly absorbs the marinade. The process should not exceed 15 minutes, otherwise the spices can easily overpower the amazing flavor of the coho salmon meat and the fish will not taste good.
7. Batter or foil is used for juicy meat.

Can you eat coho salmon raw?

Silver salmon is a predator. So, he eats not only plant food, but also does not disdain small fry, caviar of other marine representatives, eats insects, crustaceans, squid and plankton.

If the fish was caught and immediately frozen, it can be used to make stroganina and eat it raw, pre-sprinkling thin layers of coho salmon with lemon juice and sprinkled with salt.

For example, the Japanese prefer silver salmon fresh and eat it raw. But we, who are not used to such dishes, should not take risks and experiment. You can try to cook stroganina from frozen "northern fish" and understand if you like this snack or not. And to check your body for readiness to accept raw food will not be superfluous.

Remember that despite the fact that the silver salmon is a sea fish, it still belongs to the predators and eats everything in its path. Therefore, there is a risk of poisoning if you eat coho salmon in raw form. If, however, it was bred on a farm, and it was well cared for, you can try silver salmon stroganin.

Interesting Facts

1. Spawning in the "northern fish" begins in October and continues until March. During this period, it dramatically changes its color. From silver salmon it turns into a blood-colored fish.
2. Despite the fact that during spawning the silver salmon goes to the nearby rivers, the born juveniles deliberately move to the seas and oceans, where they mature. Only when the salmon has had enough of it it can return to the "motherland".
3. After laying eggs they die.
4. It is allowed to catch coho salmon only with a spinning rod or fishing rod. To catch valuable and rare fish, it is necessary to obtain a permit or license from the relevant authorities.

Now you know everything about silver salmon. The fish is very healthy and tasty, so you should not deny yourself the pleasure. Try to cook this delicacy at home and make your loved ones happy. You will see that they will certainly appreciate your labors and be grateful to you.

Photo of coho salmon