Fish
Coho
A tier
Coho (silver) salmon, Oncorhynchus kisutch, sits between sockeye and pink in size and richness—orange flesh, moderate oil, and a mild-to-medium flavour that many cooks find approachable. Wild Pacific coho is the classic table fish; some aquaculture exists but wild seasonal fish still dominate quality talk. Fillets pan-sear and roast well without the extreme fat of chinook or the density of sockeye. Good for everyday salmon dinners, kebabs, and gentle smoking. Pull at just-opaque; coho’s moderate oil means it dries sooner than farmed Atlantic if neglected on the heat.
Track this ingredient
Characteristics
Preparations
Traits
History
Coho salmon were taken across Pacific Northwest rivers alongside other Oncorhynchus species.
Commercial fisheries and canneries handled coho as a mid-tier Pacific salmon product.
Fresh coho fillets became a regular premium supermarket seasonal offering.
Hatchery and wild coho management shaped available sizes and run timing for markets.