The benefits of eating seafood have long been widely recognized, which is why catching various types of fish is very popular. However, not all experienced fishermen know what kind of fish coho salmon is, where it can be found and what dishes are prepared from it. Coho salmon is a large fish from the salmon family. It stands out for its iridescent silver scales, hence the names “silver salmon” in America and “white fish” in Russia.
About fish
Its body is wide near the dorsal fin and tapers towards the head and tail. The latter is shorter than that of other salmonids. Its mouth contains small but pointed teeth.The cover of its body is silvery-white with tightly fitting scales, and its fins are gray in color.
Russians call coho salmon "white fish" because of its silvery color, although its flesh is not as bright red as other salmonids. It should be noted that it is both tasty and healthy. Astaxanthin gives meat its red tint. The fillet's color changes during cooking, becoming dull when heated or canned and darker when dried or smoked.
Coho salmon is a fish of industrial importance. It is capable of reaching impressive sizes with a length of up to one meter and a weight of up to fifteen kilograms. The maximum size is set at one hundred eight centimeters and sixteen kilograms. And the average size is in the range of 50-70 cm and four to five kilograms.
This species mainly lives in the northern regions of Pacific waters. The largest population was found off the coast of North America. In Russia it is present near Kamchatka.
In Chile, breeding of this fish in incubators is common, and some specimens end up in the local rivers. There are several subspecies that remain close to low-salinity estuaries, while others migrate over distances of up to 1,000 kilometers. This species is tolerant of high temperatures compared to other salmonids - its preferred temperature range is 5-16°C. Being in open waters, it does not fall below 0.25 km; his favorite depth is seven to ten meters.
Coho salmon undergo a life cycle known as anadromy, during which they move from the ocean to freshwater rivers to spawn.They begin their lives in freshwater, living there for a third of their lives before moving to the sea where they feed and grow for another third of their lives. In the last third, they return to their place of birth to reproduce and die.
This predator consumes plankton as a juvenile and then preys on small fish. In the ocean, coho salmon, before spawning age, will feast on squid, small fish and crustaceans. During the breeding season, females do not hunt and eat almost nothing, but they sometimes consume eggs and insects that accidentally come their way.
Initially, coho salmon live in rivers and lakes near their spawning grounds. After one or two years, it moves to the ocean and becomes sexually mature by the third or fourth year of life. During this time, fish spend about half of their lives in fast-flowing freshwater rivers. After laying eggs and fertilizing them, all fish die due to the fact that they spent a lot of energy traveling to the spawning grounds, without being able to recuperate.
Young fish are often vulnerable to a variety of predators, including larger members of their own species. The construction of cities near rivers destroys fish habitats and leads to numerous deaths. Agriculture and deforestation pollute clean water sources, destroying ecosystems that have existed for a long time and making it difficult for fish to reproduce.
Adults generally do not face many threats in the ocean, other than the fastest and largest predatory fish. Birds do not prey on coho salmon, since they do not rise from under the water in large groups.
Features of meat
Coho salmon is a fish with red meat.Its flesh has an intense hue, but not as bright as that of sockeye salmon. An interesting feature of this type of salmon is that What fillets become darker when they are salted or smoked, and lighter when cooked at high temperatures. The taste and nutritional value remain at the same level.
Coho salmon live most of their lives in the salty ocean. The likelihood that it is infected with helminths is extremely low. In addition, before sale, any fish is checked for viral diseases. Therefore, it is permissible to eat coho salmon raw and lightly salted.
Coho salmon, a type of Far Eastern red salmon, contains few bones. The spine and ribs make up the majority of the skeleton, while small bones support the back muscles. These small bones are easily removed when the fillets are cooked, leaving behind smooth, easy-to-eat flesh.
Taste qualities
This fish is simply adored by consumers for its tender meat, which is considered the most delicious among red fish.
Coho salmon is an oily fish with a high fat content, even higher than that of pink salmon. Its fat is evenly distributed throughout the muscle tissue. However, as the fish approaches the spawning period, it accumulates in bands of fatty tissue inside the intestines and in the eggs.
People who lived in Kamchatka extracted fat from coho salmon and used it to treat a variety of ailments. Those children who consumed such fat from infancy never suffered from rickets.
Calorie content
100 grams of raw Kamchatka coho salmon contains approximately 135 calories. However, the caloric content will differ depending on the cooking method - fried coho salmon contains more calories than fresh or baked.It's also worth considering that caloric content varies depending on the part of the fish you eat - for example, the skin and fat contain more calories than the meat itself.
Useful and harmful properties
Coho salmon has a lot of useful properties. This happens thanks to a balanced combination of vital nutrients. The large amount of Omega-3 and Omega-6 fatty acids it contains helps fight premature aging, reduces the risk of developing Alzheimer's disease, helps treat diabetes and activates the body's healing processes.
- By regulating fat and protein metabolism, it prevents weight gain.
- Has a beneficial effect on hormones and the immune system.
- Helps maintain healthy skin and hair while strengthening bone tissue.
- It helps women cope with menstrual discomfort and PMS symptoms.
- In men, it increases potency and also improves fertility.
Silver salmon is saturated with useful vitamins such as PP, D and group B. In addition, it contains such important trace elements as zinc, iodine, selenium, copper and magnesium. It not only promotes health, but also tastes amazing. Regular consumption of coho salmon will protect your health and at the same time bring real pleasure from a delicious dish.
Coho salmon fish is rich in protein; 100 grams contains about 22 grams of protein. Also contains:
- Fat: About 6 grams, including saturated fatty acids.
- Carbohydrates: 0 grams.
- Water: about 70 grams.
Regarding vitamins and minerals, 100 grams contain:
- Vitamin A: 18 mcg.
- Vitamin B12: 4 mcg.
- Vitamin D: 9 mcg.
- Vitamin E: 0.6 mg.
- Folate: 3 mcg.
- Niacin: 5 mg.
- Riboflavin: 0.1 mg.
- Thiamine: 0.1 mg.
- Iron: 0.4 mg.
- Potassium: 440 mg.
- Calcium: 12 mg.
- Magnesium: 33 mg.
- Phosphorus: 300 mg.
- Sodium: 50 mg.
- Zinc: 0.6 mg.
As for the harm, you should limit the consumption of coho salmon only if you have an individual intolerance to seafood.
Nuances of preparation
Silver salmon is a versatile ingredient that can be used to prepare dozens of delicacies, including foil bakes, fish kebabs, salads and soups. To get the best results, it is recommended to follow expert advice:
- When preparing red fish, spices should be used sparingly. The combination of rosemary, garlic and soy sauce works well to add flavor without overwhelming the dish.
- To keep the fish intact while frying, it is best to coat it in breadcrumbs first. Fry it for no more than 3-5 minutes on each side, over medium heat.
- Alcohol-based marinades should be avoided as they will overpower the taste; however, drizzling with wine while grilling is fine.
- For optimal quality, experts recommend thawing fillets or carcasses in the refrigerator rather than in the microwave.
Fish selection
Experts offer a few tips to help make sure you're buying a high-quality, fresh product—the perfect ingredient for cooking projects—and not making a mistake.
- It is important to examine the scales of this saltwater fish before purchasing; it should be smooth, shiny and without any flaws.
- If you press your finger against the fish, the dent should straighten back out within a few seconds. If this does not happen, then it is better not to buy this fish, since it has most likely been re-frozen.
- If the eyes appear cloudy, this indicates that the carcass is no longer fresh.
- Finally, the carcass is normally slightly moist to the touch, but there should be no mucus on its surface.
How to cook fish
There are many delicious recipes for preparing this fish. For example, K baked coho salmon in foil with ginger and soy sauce. So, you will need the following ingredients:
- 1 fillet (weighing approximately 500 grams).
- 2 tablespoons soy sauce.
- 2 tablespoons of vegetable oil.
- 1 tablespoon freshly squeezed lemon juice.
- 1 tablespoon fresh finely chopped ginger.
- 2 cloves garlic, minced.
- 1/2 teaspoon honey.
- Salt and freshly ground black pepper to taste.
- 2 sheets of foil.
Cooking Instructions:
- Preheat the oven to 200 degrees.
- Combine soy sauce, vegetable oil, lemon juice, ginger, garlic, honey, salt and pepper in a small bowl.
- Cut the coho salmon into two equal portions. Divide the sauce mixture evenly between the two fillets.
- Wrap each portion of fish in a sheet of foil, making sure all edges are sealed well.
- Place the baked fish on a baking sheet and place in the oven for 15-20 minutes.
- Check the fish for doneness using a fork. If the flesh separates easily from the bone, the fish is ready.
- Serve the fish hot, garnished with fresh herbs and a slice of lemon.
Subsequent storage
Coho salmon, like other fish, is stored in the freezer. Freezing the product several times is not recommended. Fresh fish can be stored in the refrigerator for no more than two days at a temperature of 0°C to 2°C. There are no restrictions for storing frozen coho salmon in the freezer at -18°C.
The smoked delicacy should be placed on the bottom shelf of the refrigerator, where it will remain for up to five days.
