Wild Pacific Latin Name: Oncorhynchus kisutch

Other Common Names: Silver, Medium Red (when canned)

Coho Salmon

Description: Wild coho’s outward appearance Preparation/Usage: Coho’s high fat content
can differ greatly depending on their point of origin, makes it perfect for grilling or broiling and cooking
but they all share the common distinguishing does not diminish its attractive colouring. To cook
feature of white gums. The third largest of the 5 salmon perfectly, follow the “Canadian Rule”:
Pacific salmon species, coho has a vibrant reddish- 10 minutes of cooking per 2.5 cm (1 inch) of
orange, firm flesh. Whole coho weigh on average thickness. Measure at its thickest point (its depth
between 2 kg (4 lbs)and 5.5 kg (12 lbs). Similar to not its width), including stuffing if used. It’s done
sockeye in flavour and texture, wild coho when flesh is opaque and separates into moist
possesses fine-textured flesh and full flavour. sections when firmly prodded with a fork at its
thickest part.
Product Forms: When available, wild coho is
sold fresh or frozen in the usual product forms: Area of Origin and Range of Availability:
whole, dressed, steak and fillets. It is a popular Wild coho range along the entire North American
choice of smoked salmon producers and when coast from as far south as Baja California to Alaska.
stocks were more plentiful it was canned as They are also found along Asia’s north Pacific
“medium red” salmon. coast.
Availability: A ban on commercial fishing of Harvest Volume: Coho has always been
coho, in place since 1998, has allowed stocks to popular with recreational users, but with the
rebuild to the point that a limited commercial success of stock rebuilding efforts in recent years,
fishery is again allowed in some areas. a small annual commercial harvest of wild coho
will again be possible.
Buying Tips: When selecting a fresh salmon
make sure the eyes are bright and clear and its
skin shiny with tightly adhering scales. Fresh Nutritional Facts:
salmon has only a faint, ocean-fresh aroma. Per 100 grams (3.5 oz) of raw edible portion
Its flesh should be firm to the touch and bounce
quickly back into shape when gently pressed. Calories 121
When selecting fillets and steaks look for firm, Total Fat 4.6 g
moist, translucent flesh. Saturated Fat 1.2 g
Protein 20.0 g
Storing Tips: Keep it clean, keep it cold and Cholesterol 32.0 mg
handle it with care. Fresh salmon should be kept Sodium 73.9 mg
well-chilled at a temperature around 0°C (32°F). Omega-3 Fatty Acids 0.95 g
While it’s best to purchase salmon on the day you
plan to serve it, you can refrigerate fresh salmon Source: Fisheries Council of British Columbia
up to 2 days. Rinse gently in cold water; pat dry; For Additional Information And A List
then wrap tightly in plastic wrap. If purchased Of Current Product Suppliers, Contact:
frozen, keep salmon at a constant temperature of
BC Salmon Marketing Council
–18°C (0°F) or colder. Do not re-freeze if it has been #1100-1200 West 73rd Avenue
allowed to partially thaw. Vancouver, British Columbia, Canada V6P 6G5
Phone: 604.267.3030
Fax: 604.266.3097
E mail: bcsmc@bcsalmon.ca
Website: bcsalmon.ca
 Wild Pacific
Coho Salmon
Harvest Method: Traditionally, the troll fleet As well, it’s a powerful protein package that’s low in
harvested the majority of commercially harvested saturated fat and high in polyunsaturated omega-3
coho. The trolling method of hooks and lines uses fatty acids, which some medical research suggests
different lures to specifically target coho. The fish is can reduce the risk of heart disease. Wild salmon
then individually removed from the lines and handled offers good taste, eye appeal and versatility making
with care to ensure premium quality and appearance. it the perfect ingredient for the perfect meal.
Processing Method: By adhering to strict
grading and handling methods, both on-board and
at federally registered fish processing plants, British
Columbia’s commercial fishing industry can
Recipe
guarantee delivery of top quality salmon. Some of Dan Atkinson
the troller fleet is equipped to produce premium FAS Of Salmon House On The Hill (West Vancouver, BC)
(frozen-at-sea) coho. In this process, the salmon is Presents: Juniper Berry Spiked Wild BC Coho
bled and dressed as quickly as possible after being SAlmon Steaks With Raspberry Coulis
caught. It is then immediately glazed (a thin coat of (Serves 4)
ice achieved by dipping the frozen fish several times
in fresh, cold water)—sealing air away from the fish— Salmon
and finally quick frozen. This process captures the
fresh-caught flavour while preserving the fish’s firm 4 - 8 oz wild BC coho salmon steaks 4 - 225 g
texture and rich colour. 32 juniper berries 1 32
4 Tbsp olive oil 60 mL
Markets: When available, fresh wild coho is sold salt & pepper, to taste
in local markets in the usual product forms: whole, raspberry coulis (recipe follows)
dressed, steaks, and fillets. Traditional exports chopped fresh chives, for garnish
markets for wild frozen coho are Japan, the United
States, Germany and Italy. However, in recent years 1. Press 4 juniper berries into both sides of each salmon steak.
frozen exports of coho been less than 100 tonnes Ensure that they break the skin and don’t just sit on the meat
per year. or they will simply fall off.
Sustainability: The commercial salmon fishing 2. Brush with oil and grill, bake or pan fry. Cook salmon for
fleet is strictly controlled on where, when and how 10 minutes per inch (2.5 cm) of thickness or until the flesh
they fish. It employs selective harvesting techniques becomes opaque and flakes easily when pressed with a fork.
which, in conjunction with close monitoring of run
size and catches, allow for optimum escapement The centre bones will also come out when the salmon is done.
levels, that is the number of salmon returning to 3. Season with salt and pepper.
spawn. This conservation-based fisheries 4. To serve, drizzle raspberry coulis over the salmon and sprinkle
management regime is protecting vulnerable coho
stocks along the British Columbian coast allowing with a few chopped chives
them to rebuild and recover. Until that time,
commercial fishing of coho remains severely limited. Raspberry Coulis
Historical and Anecdotal Information: 2 cups raspberries 500 mL
Unlike the other Pacific salmon species, coho spends (fresh or frozen-thawed and drained)
the first full year of its three-year life cycle in its 1 cup simple syrup2 250 mL
spawning stream before commencing its ocean 1 Tbsp lemon juice 15 mL
migration. It also stays much closer to shore during 1/2 tsp
its ocean journey than the other salmon species. salt 2 mL
1/2 tsp pepper 2 mL
Coho’s size, flavour, and attractive reddish-orange
colour even after cooking have made it a favourite 1/2 tsp paprika 2 mL
with restaurateurs. Its high fat content and vibrant
colour also make it prized by smokers. 1. In a blender combine the raspberries, simple syrup,
lemon juice, salt, pepper and paprika until liquefied.
Other species: There are 5 species of commercial- Strain seeds.
ly harvested wild Pacific salmon: sockeye, chinook,
coho, chum and pink. These 5 species vary in size, 1 Juniper berries can be purchased at specialty food stores.
colour, texture, fat content, taste and price. Wild 2
salmon’s superb taste comes from the rich ocean To make simple syrup mix together 1 cup water and 1/2 cup sugar.
nutrients of the North Pacific.