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Coho Salmon are also called Silver Salmon. Our Coho salmon are harvested off the north coast of Haida Gwaii, the “Islands on the Edge of the World”, from stocks that are healthy, abundant, and managed to maintain or increase their population. These northern coho are caught in a troll fishery in which lures are trailed behind one of our fishing vessels with each fish individually hooked and brought aboard by hand and then flash frozen to preserve the quality and taste. Coho salmon has reddish-orange meat and although milder in flavour to Sockeye, it is one of the best tasting salmon. Considered the most aggressive of the salmon, the northern coho performs as spectacularly in the kitchen as it does on the line.
Coho Salmon are highly versatile and can be baked, broiled, pan fried, poached, sautéed and grilled. Our Coho can also be eaten raw either as sashimi or as ceviche. For a savoury meal, watch our tutorial on preparing salmon teriyaki.
I really like the texture and taste of Coho. Much milder than Sockeye. Really appreciate the fact that these are 6 oz. servings.
I got a lovely mixed box of treats from Organic Ocean last week. Among the goodies were 4 pieces of salmon. I can’t seem to make up my mind on which type I like best: Coho or Sockeye. So far, both have been be yummy and flavourful—like everything O.O. sends my way.
Fantastic!! Everyone who eats sashimi needs to try the Coho salmon! What a beautiful tasting fish and the texture is so soft and wonderful. This was one of our favourite finds, highly recommended to sushi & sashimi enthusiasts! * TIP: Cut it while it is still partly frozen with a sharp knife as it can fall apart otherwise. You want it to melt on your tongue instead! :)
This is the best fish available. Medium fat content gives a mild flavor easy to cook and doesn’t have very fishy taste. This is our favorite. We pair it with Meyers Pinot Noir. Life doesn’t get any better.
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