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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.
|Common Name||Latin Name||Production Method||Harvest Method||Country of Origin||FAO Region||Processing Country||Sustainability Ratings|
|Coho Salmon||Oncorhynchus kisutch||Wild||Troll||Canada||FAO 67||Canada||OW, SWGA|