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Wild Pacific Coho SalmonOne of the most common and marketable Pacific salmon is the Coho Salmon. These salmon have many different names: silver (not to be confused with Silverbright salmon), silversides, white, blush and Hoopid salmon to name a few.Coho's can be found either fresh, frozen and smoked. You can buy Coho's head and gutted, steaks, fillets and tail sections. The reddish orange meat of the coho is moderately high in fat content and has a nice flake to it. The meat is soft in the raw state, but firms up when you cook it. You will find the meat of the Coho not as red as the Chinook, but will be pinker than the Chum salmon. Smaller fish will have a delicate flavor while larger Coho's will give you a mild to moderate taste. Coho Cooking TipsThe Coho's oil content make this salmon excellent for grilling and smoking. You can also baste it with a simple marinade to add extra flavor to it.More About Coho'sWays to Cook it: Bake, Broil, Grill, Smoke, PoachTexture: Medium to Firm Flavor: Moderate SubstitutionsOther Salmon or Rainbow TrutNamesScientific name:Oncorhynchus kisutchCommon:Coho or Silver Salmon Nutrition FactsServing Size:100g/3.5oz. (raw)Amount Per Serving Source: USDA
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