coho
Harvest Area: Southeast Alaska
Gear Type: Gillnet and Power Troll
Harvest Season: June throught October
Flavor & Texture
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Scrumptous Subtle Savory Flavor
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Pink-orange to red-orange color
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Firm flakey texture
Cooking
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Grill: 400 indirect flame, skin-side down, covered for 10 min per inch thickness. Remove fillet from the heat and allow it to rest for 4 minutes before serving.
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Bake: 400 uncovered, skin-side down for 10 minutes per inch thickness
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Pan Sear: In a hot lightly oiled skillet, sear the flesh side for 5 minutes until flesh lifts easily and then flip once. Cook on skin-side down covered for an additional 5 minutes or more depending on the thickness. Total cooking time should be no longer than 10 minutes per inch of thickness for thawed fillet.
Amanda’s Serving Suggestions
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Coho is an excellent weekly dinner staple. It is fast and easy to prepare, tastes wonderful served with brown or wild rice and provides a beauitiful contrast alongside any green seasonal vegetable.
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Coho is a wonderful alternative to King salmon when making your own sushi. Its rich mild fatty flavor goes well with almost any other sushi ingredients and it adds a necessary bright orange color to any sushi palet.
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Cooked coho can be used to make delicious salmon cakes or can add flavor and nutrition to your favorite salad.
