Steamed coho salmon recipe. Calorie, chemical composition and nutritional value.

Coho salmon - what kind of fish is it?

Before moving on to recipes for coho salmon dishes, let's learn more about this fish. Coho salmon is a predatory representative of the Salmon family with a large head and a wide, massive tail. Individuals grow up to 95–98 cm in length, and their weight can reach 15 kg. Their life expectancy is on average 5 years. For the bright silver color of its scales, the Japanese and Americans nicknamed coho salmon “silver salmon,” and in Russia in former times it was called “white fish.”

This individual is found in the northern waters of the Pacific Ocean. Particularly large populations live in America, from California to Alaska. Sometimes this fish can be found off the northern coast of Japan. In Russia, it is common in Chukotka, Kamchatka and the Sea of ​​Okhotsk, and sometimes small populations of coho salmon are found off the coast of Sakhalin, the Kuril Islands and the Amur.

The average catch of this fish in Russia is small, from 5 to 7 thousand tons per year. This explains the high cost of coho salmon.

Coho salmon: what kind of fish, where is it found, how to cook, benefits

Coho salmon
Good afternoon, dear readers! For a long time now, no one has doubted the benefits of red sea fish for the human body.

Today I want to introduce you to the very valuable coho salmon fish, which is rare, but can still be found on the shelves of our stores or markets.

It is especially valued by restaurant chefs for its unique taste and is considered an excellent delicacy.

Coho salmon: what kind of fish, description, where it is found

Coho salmon is a predatory marine fish from the salmon family with very high taste and a large amount of useful substances and vitamins that are so necessary for humans. In the USA and Japan it is called “silver salmon”, and in Russia “white fish” for its very beautiful silvery skin.

Silver salmon lives in the Pacific Ocean; in Russia it can be found in Kamchatka, Sakhalin, the Sea of ​​Okhotsk, and in the Magadan region. Despite the fact that this is a northern fish, they have learned to grow and breed coho salmon even in Chile on special farms.

The fish is very large (can reach a length of about a meter, weigh about seven kilograms), and is second in size only to chum salmon. Characteristic and distinctive of its black appearance is its jaw, which is elongated downwards.

The meat of silver salmon is very fatty (10%), among salmon this figure is higher only in sockeye salmon and chinook salmon. Coho salmon meat is very similar in taste and nutritional value to salmon, it is easy to prepare and turns out very tasty.

This is one of the best fish from a gastronomic point of view. Tender, low-calorie meat, with a minimal amount of bones, which allows you to prepare many delicacies from it, and can be consumed by diabetics and overweight people.

Of all the coho salmon caught in Russia, the majority (50%) is used for salting, and about 30% is used for the production of canned food and preserves.

Coho salmon

Coho salmon caviar

Silver salmon caviar has a bright red color, with a diameter of about 4 mm, and has a slightly bitter taste. It is much healthier and more nutritious than pink, chinook or chum salmon caviar, and has less calories, which makes it an excellent product for those watching their weight.

Comparison of red fish eggs

Coho salmon: composition

This fish in its chemical composition has almost half of the periodic table. A huge amount of vitamins and minerals.

Vitamins can be distinguished - Vitamin A, B vitamins (B2,3,6, B12), Vitamin C, E, PP.

The most useful elements are fluorine, phosphorus, potassium, sodium, magnesium, calcium, iron, chlorine, chromium. The composition contains Omega-3 (polyunsaturated fatty acids) that are important for the body.

Coho salmon: benefits and beneficial properties

1. Regular consumption helps treat anemia, normalize hemoglobin levels in the blood, and enhance hematopoietic function.

2. It prevents cardiovascular diseases, as well as radiculitis and osteochondrosis.

3. Helps strengthen tooth enamel and bone tissue.

4. Helps strengthen the immune system, nervous system, improves the overall emotional state of a person.

5. Silver salmon improves vision and helps fight baldness.

6. Helps remove harmful substances and toxins from the body, as well as normalize the functioning of the thyroid gland.

7. According to American scientists, coho salmon is one of the six best products in terms of environmental safety, as well as the coefficient of utility.

8. Included in many low-carbohydrate diets, it helps fight excess weight.

Coho salmon for pregnant women and children

It is useful for children and pregnant women, it does not contain small bones, it is digested fairly quickly in the body.

Pregnant and lactating women can consume it in small quantities, baked and boiled.

After childbirth, coho salmon will help you recover faster and replenish your body with vitamins and minerals.

During lactation, a woman should introduce coho salmon into her diet gradually in small portions, since the protein can provoke an allergic reaction in a small child.

Fish will help strengthen bones, the vitamin complex will ensure healthy hair and teeth, and also promotes the mental development of the child.

Coho salmon carcasses

How to choose and how to store

In large cities, coho salmon can be purchased in specialized stores and fish departments of supermarkets only in frozen or chilled form.

When purchasing a chilled carcass, pay special attention to the scales. They should fit tightly to each other, without mucus, with a silvery sheen.

Also, the carcass should not have dents, stains, smudges, or cloudy eyes. A fresh carcass will always be a little damp; when you press on the carcass, the dent will definitely smooth out.

Chilled fish can be stored for no more than four days at a temperature of about zero degrees. It must be sold off the ice.

If longer storage is required, it is better to freeze the fish.

Silver salmon steak

How to cook coho salmon

You can prepare a huge number of tasty and healthy dishes from silver salmon.

Meat can be salted, smoked, preserved, tender and tasty fish is obtained when baked, it can be fried, cooked fish soup, prepared a salad, baked a pie.

Has anyone tried this silver salmon kebabs? You won’t find more tender and juicy fish meat for barbecue. It's just finger licking good!

: Coho salmon - what kind of fish, where it lives, benefits, how to cook

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The benefits and harms of coho salmon for the body

Coho salmon is considered one of the most useful representatives of the Salmon family.

Eating it allows you to saturate the body with the following microelements:

• vitamins A, B, C, E, P and PP;
• phosphorus;
• zinc;
• fluorine;
• iron;
• nickel;
• calcium;
• magnesium

At the same time, the calorie content of 100 g of coho salmon is only 140 kcal, and it can be safely included in the diet of people watching their weight.

Attention! Depending on the cooking method, the caloric content of the product varies and sometimes quite significantly. Therefore, those who do not want to gain extra pounds should eat coho salmon dishes, steamed or baked with vegetables.

Due to the rich vitamin and mineral composition of the fish described, its consumption has the following positive effects on humans:

• cells are saturated with useful substances;
• immunity increases;
• vision and memory improves;
• the level of “bad” cholesterol decreases;
• the functioning of the cardiovascular system is restored.

Every year more and more people give their preference to healthy and wholesome nutrition, which is impossible to imagine without seafood.

Salmon, pink salmon, salmon, chinook salmon are all representatives of the salmon family, but coho salmon especially stands out from this list for its taste and nutritional qualities.

Coho salmon, the beneficial properties of which are noted by all nutritionists, has an excellent taste, is surprisingly easy to digest and has a positive effect on the body. For a long time, fishing for this fish family has been profitable, and the red coho salmon fish itself is in great demand, but now, with a catastrophic decline in the population, the continued existence of the species is in question.

Depending on the location, the size and weight of the carcass changes. Sometimes you can find a hero up to 16 kg, and the average size and weight are 1 m and 10 kg, respectively.

Representatives of Pacific salmon have a number of differences:

• colorful silvery scales;
• weighty head with a large forehead;
• large caudal peduncle.

Habitats

Coho salmon fish is found in lakes and rivers along the Pacific coast on the Asian side, from the Sea of ​​Okhotsk to Anadyr. Small populations can also be found on Sakhalin and Karelia. You can catch this handsome silver fish in Alaska and California, as well as on the entire North American coast.

The age of coho salmon is short-lived (the life cycle is about five years). The fish reaches sexual maturity at four years of age. It chooses river waters for spawning and as its main habitat, but prefers to spend the winter splashing in the salty sea waves.

The surprising thing is that no matter where it lives, this subspecies of salmon prefers to spawn in the very river in which it was born. Sometimes this requires covering a distance of about 700 km. At this time, the scales on the body acquire a rich dark crimson color.

Useful qualities of fish

It is necessary to take into account the benefits and harms of coho salmon fish meat. It has a beneficial effect on the human body:

Coho salmon fish, as confirmed by nutritionist reviews, removes toxins from the body

, has a positive effect on the functioning of the thyroid gland, improves vision and is one of the six best products for humanity, according to a study by American scientists in the field of environmental safety. The calorie content of coho salmon fish per 100 grams is 140 kcal. And it doesn’t matter what to cook from it: soup, stew, or barbecue for the whole company.

Alas, this king fish has one significant drawback - high cholesterol content

. Coho salmon meat is contraindicated for people who suffer from liver disease and gastritis. Pregnant and lactating women should treat coho salmon with caution.

Coho salmon: what kind of fish, composition, calorie content, benefits, harm, use, contraindications

The benefits of seafood have long been proven. Fish contains many substances beneficial to the human body. Red fish from the salmon family is considered not only tasty, but also especially healthy. Let's learn about the beneficial properties and value of silver salmon.

• What kind of fish
• About the composition
• Nutritional value and calorie content
• Useful properties of fish
• The use of coho salmon in dietetics
• In cooking

• Coho salmon: for pregnant and lactating women
• Harm and contraindications

Spawning

When they reach the third year of their life, coho salmon reach sexual maturity. The spawning process begins in September and continues until March. In this regard, there are three types of coho salmon: autumn, winter and spring. During spawning, the fish generally refuses food. It spawns in areas of the water area where there is a clean, sandy or hard bottom.

Sometimes it spawns in the places where it was born. During the spawning period, the fish changes its shape greatly: the back darkens and the scales become crimson, teeth grow, and a hump is formed on the back. Females, unlike males, practically do not change their appearance. As soon as the coho salmon spawn, all individuals die.

Coho salmon: for pregnant and lactating women

The tender meat of silver salmon is recommended for pregnant women to consume with caution and in small quantities. It contains many substances and vitamins valuable for fetal development.

During lactation, coho salmon will help restore a woman’s health after childbirth, replenish vitamins and microelements, normalize the nervous system, and reduce fatigue.

Blackberries, spirulina, and fenugreek will also help in recovery after childbirth.

Healthy fatty acids contribute to the proper mental development of the child, microelements strengthen bones, vitamins ensure healthy hair and teeth.

Biotin and almond, coconut, cocoa, lemon, rosemary, avocado, and jojoba oils are also considered effective for hair care.

It is advisable for pregnant and lactating women to consume boiled or baked coho salmon.

Important! Red fish should be introduced into a woman’s diet during lactation carefully and gradually, since fish protein can cause allergic reactions in infants.

The benefits of coho salmon

Fish meat contains a sufficient concentration of nutrients and minerals, without which normal human life is impossible. These are vitamins A and B, as well as minerals such as phosphorus, fluorine, potassium and magnesium.

Constant consumption of coho salmon meat has a positive effect on mental activity and reduces the risk of oncological forms of the disease. The presence of acids such as omega-3 helps maintain the immune system at the proper level.

There are practically no bones in coho salmon meat, which allows it to be consumed by children.

Harm to coho salmon

Unfortunately, not all categories of people can eat coho salmon meat. If a person suffers from liver or stomach dysfunction, then the meat of this fish is not recommended. In addition, there are people who suffer from a personal intolerance to seafood in general.

Pregnant women need to be very attentive to the doses of coho salmon consumption during pregnancy.

Calorie content of coho salmon

The energy value of coho salmon meat is measured at 140 kcal per 100 g of meat. Its low calorie content allows it to be considered a dietary product. It is especially useful for those who have managed to gain excess weight.

About the composition

Coho salmon is rich in vitamins, , PP, , . It also contains large quantities of: iodine, phosphorus, potassium, cobalt, chromium, copper.

The most valuable component is the saturated fatty acids contained in this product.

Cooking secrets

To ensure that the final product is truly tasty, you need to consider some points:

• Frozen fish must be defrosted using a certain technology. The defrosting process should only be natural and should not be forced under any circumstances, especially by using a microwave;
• The fish meat is fried only after it has been rolled in a mixture of flour and salt. Pieces of fish are placed only on a heated frying pan. The fish is fried for no more than 3-5 minutes;
• If the fish is grilled, it is recommended to pour wine over it. Although the taste will change, it will change for the better;
• the main additives that cannot spoil fish meat are soy sauce, garlic and various herbs.

Taste, cooking and calorie content

Coho salmon fish can be included in any diet due to its low fat content and almost complete absence of carbohydrates. But, as a rule, nutritionists include other salmon brethren in the diet, which are undoubtedly also healthy and low-calorie, but cost several times less.

You can eat delicious fish in any form: fried, boiled, salted, smoked and raw.

Coho salmon stroganina is considered a delicacy with a bright, unique taste.

Before cooking, you need to choose the right fresh and high-quality fish. When purchasing in a store or market, pay attention to the following points:

1. Shelf life (even frozen fish should not be stored for more than two weeks).
2. The absence of darkened fragments and the integrity of the scales.
3. No film or haze on the eyes.
4. Tight, elastic fillet of a delicate pink color without spots or streaks.
5. Smell.

Recipe for salting silver salmon

Coho salmon recipes are amazing in variety. One of the most popular is pickling. To create this culinary masterpiece you will need to perform a few simple steps:

Coho salmon is a fish that can safely be called the most delicious fish from the salmon family. Its meat is tender and juicy, it has a wonderful taste and pleasant aroma. Dishes prepared from coho salmon are rightfully considered a delicacy. One cannot say anything about the high benefits of this red fish, because it contains a huge amount of useful substances, and coho salmon caviar is even used in folk medicine.

Why is coho salmon valued? Useful properties of fish

The benefits of coho salmon are widely known. That’s why in many gastronomic establishments you can find dishes made from this fish, prepared according to different recipes. Why is this type of salmon so popular?

The red meat of salmon fish contains a large amount of vitamins that are beneficial for the human body, these are B vitamins, as well as iron, magnesium, sodium, potassium, fluorine, zinc and molybdenum. Of course, coho salmon is rich in Omega-3 polyunsaturated fatty acids. Omega-3 has a protective effect on the body, stimulates the immune system, and prevents the occurrence of cardiovascular diseases.

Coho salmon fish has a beneficial effect on brain activity and vision. Eating coho salmon significantly reduces the risk of developing cancer. It is useful for pregnant women to eat such fish, although in limited quantities. It is also suitable for children, because there are practically no bones in coho salmon. In addition, coho salmon has a relatively low calorie content and can be safely included in the diet. Do you want to know more precisely what the calorie content of coho salmon is? So it is 140 kcal per 100 grams, which is really not a lot.

How to use coho salmon for food? Cooking recipes

Below we have presented for you delicious recipes for preparing coho salmon for all occasions.

Salty

Salted coho salmon turns out very tasty. In order to salt fish, you must first wash it thoroughly and then cut it into small pieces along the ridge. For one kilogram of red fish you will need 2 tablespoons of rock salt, as well as 1 tablespoon of sugar and 1/2 tablespoon of your favorite spices and seasonings. Salt, sugar and spices need to be mixed, and then carefully rub each piece with this mixture. Next, all the pieces need to be put in a pan, sprinkled with the juice of one lemon and put in the refrigerator. The snack can be eaten after one to two days.

With honey and mustard

Ingredients :

1.5 kg of coho salmon, 2 lemons, 3 tablespoons of honey, 1 onion, 1 tablespoon of mustard, 1 grapefruit, 4 tablespoons of oil (olive is best), spices to taste, ground black pepper to taste, salt to taste taste.

Recipe:

Initially, you need to squeeze the juice out of citrus fruits, then add finely chopped onions, spices, ground black pepper and salt, as well as honey. Next, you need to cut the coho salmon into portions and place them in the prepared marinade. After two hours, the pieces are removed from the marinade and coated with mustard. Finally, place the pieces on a baking sheet and bake in the oven for 20-25 minutes.

Crispy sticks

What you will need:

Flour for 2 tablespoons, 1 coho salmon, Vinegar for 1 teaspoon, Onions, Vegetable oil, Water - 2 cups, Chicken egg, spices to taste, salt to taste.

Recipe:

You need to take a large bowl and pour water into it, add table vinegar there. Next, chop the onion into half rings and place in a bowl, after which you can add the fish to the marinade, do not forget to first cut it into small pieces in the shape of sticks. After about one hour, salt and pepper the coho salmon and season with your favorite spices. In a separate container, mix the egg and flour, so you get a batter. Heat a frying pan by greasing it with vegetable oil. Dip each fish stick in batter and then fry until crisp.

Baked in the oven

Ingredients :

1 fish carcass, 1/2 lemon, 1 tomato, fresh herbs, mayonnaise, salt, ground black pepper.

Recipe:

The fish must be cleaned and washed thoroughly. Next, make cuts on one side of the delicious delicacy, where you should place lemon and tomato cut into slices, chopped greens, the same ingredients should be placed in the belly of the coho salmon. The fish itself must be generously spread with mayonnaise and rubbed with salt and pepper. Next, the coho salmon should be wrapped in foil and placed on a baking sheet. Bake in the oven until fully cooked; this will be clearly visible by the golden crust.

Salmon are the most valuable commercial fish: the nutritional value of their meat is very high, and it tastes simply excellent, and they even write poems and songs about the taste of salmon caviar. It was these properties that became fatal for salmon: their biological diversity began to decline rapidly. Even at the beginning of the 20th century, there were a huge number of salmon in the oceans and seas of the Earth; Today there are few of them, and they are becoming less and less every year.

For example, such a representative of the family as the coho salmon fish is distinguished by its tender, juicy and aromatic meat: baked coho salmon is considered a delicacy in many expensive restaurants, and kebabs and steaks made from coho salmon are delicious.

Harm and contraindications

Doctors do not recommend eating red fish for people with gastritis and liver diseases, as it contains cholesterol. Do not use if you are allergic to fish protein.

Silver salmon is rare and quite expensive, but its excellent taste and beneficial properties will bring not only gastronomic pleasure, but also great benefits to the body. Coho salmon dishes are tasty, low-calorie and allow you to fill up without excess carbohydrates and fats, without gaining excess weight.

Be sure to include this storehouse of vitamins and microelements in your diet.

Coho salmon

belongs to the Salmon family.
The fish is quite large and can reach up to 1 m in length, with a weight of about 15 kg. Depending on its habitat, the fish may have different parameters. Distinctive characteristics include bright silver scales (see photo),
which is why this fish is also called “silver salmon.”
Coho salmon also have a fairly large head with a wide forehead and a high caudal peduncle. They love this red fish for its tender and juicy meat.
On store shelves you can find fresh, frozen, as well as salted and smoked fish, and canned fish is also made from it.

How to choose?

It is very important to know the rules for choosing coho salmon so that the dish from it turns out tasty and healthy. Here are the main ones:

Beneficial features

The benefit of coho salmon lies in its chemical composition. It contains a large number of vitamins, among which group B stands out, which is important for metabolism and for the normal functioning of the nervous system. This fish also has a rich mineral composition.

It is recommended to consume coho salmon for pregnant women, children, and people with anemia, as the fish increases the level of hemoglobin in the blood. This product contains omega-3s, which are important for the cardiovascular system and brain activity.

Use in cooking

Coho salmon is used in cooking to prepare numerous dishes. Many famous restaurants have this fish. It can be subjected to various heat treatments, but baked coho salmon is considered the most delicious.

Another delicious dish is shish kebab made from this fish. Properly cooked grilled coho salmon turns out delicious and literally melts in your mouth. You can make a delicious roll, soup, and numerous snacks from this fish.

How to cook delicious Coho salmon fish?

Coho salmon, like other products, has its own characteristics in preparation. If you want to cook a delicious dish, then you must follow them:

Harm to coho salmon and contraindications

Coho salmon can cause harm if an individual intolerance to the product is detected. You should avoid such fish if you have gastritis and liver problems. Pregnant women should not eat fish in large quantities.

The benefits of seafood have been known for a very long time, which is why catching various types of fish is deservedly popular. But not even all honored fishermen know what kind of fish is coho salmon, where it is found, what dishes can be prepared from this inhabitant of reservoirs. Let's get to know her better.

What kind of fish is this

But salmon are intended by nature not only for people to admire their taste. Thus, for the Indians of North America, these fish have long been considered a symbol of strength and determination, and for the Pacific Ocean ecosystem they are one of the foundations. The famous Russian geographer and traveler, researcher of Kamchatka Stepan Krasheninnikov wrote that in the summer, when salmon come from the sea to their spawning grounds, the rivers overflow their banks - and this happens for many weeks in a row.

Coho salmon is a Pacific salmon, and its size - about a meter long and 14-15 kg in weight, can be called average: after all, in nature there are salmon weighing about 60-80 kg, and even more than 100 kg, although this is already very rare. The scales of coho salmon sparkle brightly, and therefore in America they are called “silver” or “silver” salmon.

Coho salmon live in the northern regions of the Pacific Ocean, and here you can catch them from the shores of Chukotka to Kamchatka and the Sea of ​​Okhotsk. Coho salmon are rarely seen in the waters of Sakhalin and the Kuril Islands, but sometimes individual specimens even enter the Amur - this is a rare success for fishermen.

Americans are lucky with coho salmon, as with many species of salmon. They can catch it from Alaska to California - there it is more widespread than off the coast of Russia; By the way, North American coho salmon is larger than Kamchatka salmon. Currently, coho salmon can be caught in Kamchatka rivers from June to December: it differs from other salmon in that it can spawn not only in summer and autumn, but also in winter, and almost until spring.

In general, not much of this salmon is caught in Russia - less than 5 thousand tons per year, but last year, 2014, Kamchatka fishermen set a record by catching more than 12 thousand tons of coho salmon.

Sports anglers know that the behavior of adult coho salmon is very similar to the behavior of juveniles: this fish likes to rise to the surface of the water, and therefore it is not as difficult to catch as it might seem.

Coho salmon take bait much more actively than other salmon: even if there are only a few individuals in the river among many other fish, the chance of catching them is very high. In addition, the coho salmon does not resist for long, although very strongly: you need to be prepared for this, otherwise the fisherman may not only lose his gear, but also end up in the water.

Video

In the next video you can watch another interesting recipe from a delicious Pacific Islander.

True connoisseurs of fish dishes will definitely be pleased with the recipe presented in the following video.

Every year more and more people give their preference to healthy and wholesome nutrition, which is impossible to imagine without seafood.

Salmon, pink salmon, salmon, chinook salmon are all representatives of the salmon family, but coho salmon especially stands out from this list for its taste and nutritional qualities.

Coho salmon, the beneficial properties of which are noted by all nutritionists, has an excellent taste, is surprisingly easy to digest and has a positive effect on the body. For a long time, fishing for this fish family has been profitable, and the red coho salmon fish itself is in great demand, but now, with a catastrophic decline in the population, the continued existence of the species is in question.

Depending on the location, the size and weight of the carcass changes. Sometimes you can find a hero up to 16 kg, and the average size and weight are 1 m and 10 kg, respectively.

Representatives of Pacific salmon have a number of differences:

• colorful silvery scales;
• weighty head with a large forehead;
• large caudal peduncle.

Habitats

Coho salmon fish is found in lakes and rivers along the Pacific coast on the Asian side, from the Sea of ​​Okhotsk to Anadyr. Small populations can also be found on Sakhalin and Karelia. You can catch this handsome silver fish in Alaska and California, as well as on the entire North American coast.

The age of coho salmon is short-lived (the life cycle is about five years). The fish reaches sexual maturity at four years of age. It chooses river waters for spawning and as its main habitat, but prefers to spend the winter splashing in the salty sea waves.

The surprising thing is that no matter where it lives, this subspecies of salmon prefers to spawn in the very river in which it was born. Sometimes this requires covering a distance of about 700 km. At this time, the scales on the body acquire a rich dark crimson color.

Useful qualities of fish

It is necessary to take into account the benefits and harms of coho salmon fish meat. It has a beneficial effect on the human body:

Coho salmon fish, as confirmed by nutritionist reviews, removes toxins from the body

, has a positive effect on the functioning of the thyroid gland, improves vision and is one of the six best products for humanity, according to a study by American scientists in the field of environmental safety. The calorie content of coho salmon fish per 100 grams is 140 kcal. And it doesn’t matter what to cook from it: soup, stew, or barbecue for the whole company.

Alas, this king fish has one significant drawback - high cholesterol content

. Coho salmon meat is contraindicated for people who suffer from liver disease and gastritis. Pregnant and lactating women should treat coho salmon with caution.

Rich composition

With a relatively low calorie content - 140 kcal per 100 grams, coho salmon meat has a rich composition: many vitamins, protein, healthy fats and minerals. Vitamins - A, E, C and group B, minerals - potassium, phosphorus, sulfur, chlorine, sodium, magnesium, calcium, iron, zinc, chromium, fluorine, molybdenum, nickel.

Just like any salmon, coho salmon can be used in balanced diets, including for weight loss.

Coho salmon is allowed to everyone without exception: it will only benefit small children - its meat contains few small bones - and pregnant women and the elderly; obesity from it does not threaten anyone, and there is only one contraindication - do not overeat, and do not eat it too often, especially with serious gastrointestinal diseases. True, in our conditions this reminder can be considered unnecessary: ​​even in fish stores and rich supermarkets, coho salmon is rare, and it is not cheap - about 1000 rubles per kilogram, but in coastal cities you can buy it fresh, paying less, or catch it yourself, going on a special fishing tour.

Capelin, its benefits and harms

Capelin
is a fairly common product on store shelves, which many of us ignore. A small ocean fish, indeed, at first glance seems in no way attractive to a demanding buyer. But in fact, this is a dietary and very healthy variety, which experts recommend to include in your weekly diet. In addition to its dietary benefits, capelin is also valuable for its chemical composition. In any form, it is a source of vitamins and rare microelements that help overcome or prevent many ailments. Capelin also has contraindications that should not be overlooked.

Useful and medicinal properties of capelin

1. The macroelements included in the fillet help to properly absorb calcium. Which is the key to strong nails, bones and teeth.
2. Phosphorus, contained in abundance in the product, has a beneficial effect on the brain, stimulating its activity. Nutritionists often recommend capelin to people engaged in intense mental work (including students or schoolchildren).
3. Saturated fatty acids are a panacea for many ills. They destroy cholesterol plaques, cleansing blood vessels. Normalize the functioning of the kidneys, liver and spleen.
4. The rich vitamin composition helps strengthen the immune system, improve vision, refresh and heal the skin.
5. It is believed that just 100 grams of this fish per day can prevent heart attack and stroke.
6. And iodine, which is part of fish meat, supports normal thyroid function.

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Coho salmon is rightfully the most delicious fish among all representatives of the salmon family. It has surprisingly tender, juicy and aromatic red meat, which is ideal for cooking kebabs and steaks. In addition, baked coho salmon is a real delicacy that is served in many restaurants.

Belonging to the genus of Pacific salmon, coho salmon has impressive dimensions. Its length on average is about one meter, and its weight is approximately fourteen to fifteen kilograms. The main external feature that distinguishes coho salmon from its other “relatives” is the pronounced silver color of its scales, due to which coho salmon has a second name - “silver salmon”. By the way, in the old days it was also called “white fish”.

Coho salmon is of high value from a commercial point of view. It is found off the Asian coast - it can always be seen from the Anadyr River along the entire coast of Kamchatka to the rivers flowing into the northwestern part of the Sea of ​​Okhotsk. Periodically, coho salmon are caught in the eastern part of Sakhalin Island, as well as in Hokkaido. In addition, this fish lives along the North American Pacific coast - from Alaska to California. However, the largest number of coho salmon lives in the rivers of Kamchatka - Bolshoy, Kikhchik and Kamchatka.

Varieties of coho salmon living in different areas differ in length, weight and other parameters. Thus, the greatest length of coho salmon in Asia is 88 centimeters with a weight of 6.8 kilograms, while the length of their North American relatives often exceeds a meter.

The most noticeable distinguishing features of coho salmon are a large head with a wide forehead, as well as the presence of a fairly high stem in the tail. It is precisely by these external characteristics that coho salmon can be very easily distinguished from masu salmon, pink salmon, chum salmon, chinook salmon and others. This fish is characterized by beautiful silvery scales, which in the back and upper part of the head may have a greenish or slight bluish tint.

From the very beginning of summer until the beginning of winter, coho salmon enter the rivers. At the same time, experts distinguish between summer, autumn and winter common salmon. Summer coho salmon spawn in September or October, autumn coho salmon in November and December, and winter coho salmon throughout the winter months.

Coho salmon has amazing taste, and kebab made from this red fish is in no way inferior to meat kebab. Coho salmon steaks are also surprisingly good. In addition, coho salmon can be salted, canned, stewed, smoked and boiled.

Coho salmon Composition and beneficial properties of coho salmon

The red meat of coho salmon contains a sufficient amount of vitamins and minerals beneficial to human health - especially B vitamins, as well as calcium, iron, chlorine, magnesium, sodium, potassium, nickel, fluorine, zinc, molybdenum and some others. It is recommended for use by everyone, and mainly by children, pregnant women and the elderly. However, it should be borne in mind that during pregnancy you should not eat this fish in too large quantities. In addition, you should refrain from eating coho salmon if you have serious liver problems or gastritis. Harm and contraindications

This fish from the Salmon family is not recommended for use with gastritis, liver, during pregnancy and in case of individual intolerance. The article is protected by copyright law. When using or copying material, an active link to the site https://vkusnoblog.net is required! Healthful composition of coho salmon meat

Coho salmon has red, incredibly tasty meat, which contains vitamins B1, B2, as well as trace elements and minerals important for the human body, such as potassium, calcium, iron, magnesium, chlorine, molybdenum, phosphorus, nickel, fluorine, zinc, sodium, chromium. Taste qualities of coho salmon

Among other salmon, coho salmon is rightfully considered to have the best taste. Its meat is much more tender and fatty than pink salmon, which is why it is used for preparing a wide variety of dishes. It is especially good when baked, which is why it is an important dish on the menu of many restaurants.

Coho salmon caviar is also very tasty and similar to sockeye salmon caviar, it is just as small - only about 4 mm in diameter and the same color. And although it is easy to confuse the appearance of coho salmon and sockeye salmon caviar, the taste of coho salmon caviar is better - it does not have a bitter aftertaste. Methods for preparing coho salmon

Coho salmon kebab is especially tasty, so those who have once tried this dish always give preference to it, refusing meat kebab. Coho salmon steaks are also incredibly good. In general, both fried and baked coho salmon is very good, and if it is properly grilled, the dish turns out simply royal: with a crispy crust and juicy, aromatic pulp that melts in your mouth.

In cooking, coho salmon is also used to make canned food; it is boiled, salted, smoked, fried, and baked. Grilled coho salmon steak

To prepare this dish, you need to cut the fish into steaks across the body, 2-3 centimeters thick. Don’t rush to throw away the tail and head, as they will make an excellent fish soup. The steaks need to be peppered and salted, seasoned with the same spices that you use in cooking fish.

When finished cooking, place the steaks on the grill grate, preferably a double-sided one, so that the steaks can be pressed on both sides and can be easily turned over. Steaks take no more than ten minutes to cook. It is important to remember that seafood cooks quite quickly, so during the cooking process you need to constantly turn the steaks, pouring wine or beer over them. One secret: it is recommended to water the fish with the drink that will be served to the table. An interesting effect is obtained when using beer, since it gets between the fibers of the fish and is baked, giving the dish a taste of fried bread and reminiscent of battered fish in taste. Baking on the outside of the steak, the beer forms an appetizing crust, which allows the beer to simmer inside the coho salmon meat, making the steak not only perfectly fried, but also tender and juicy.

When the steaks are almost ready, that is, at the very end of frying, it is recommended to sprinkle them with lemon juice. This dish is best served with salad or greens.

Fish is not only very tasty, but also a healthy product that should be on every table, especially if this fish is coho salmon.

Romanchukevich Tatyana for women's magazine InFlora.ru

When using or reprinting material, an active link to the women's online magazine InFlora.ru is required

Coho salmon

(Oncorhynchus kisutch) belongs to the fish of the Pacific Far Eastern salmon genus of the Salmonidae family.

Coho salmon is a fairly large fish, reaching a length of 98 cm and a weight of 14 kg. Coho salmon is clearly distinguished from other elk fish by the bright silver color of its scales, which is why the Americans and Japanese call it “silver salmon,” and we once called it “white fish.”

How to cook deliciously

There are a lot of recipes for preparing tasty and healthy coho salmon. Coho salmon can be prepared in the same ways as chum salmon, sockeye salmon or chinook salmon: it is boiled, fried, baked, stewed, pickled, canned, etc.

They say about coho salmon kebabs that they are not inferior in taste to meat kebabs. However, gourmets do not agree with this: they claim that it is simply amazing, and better than meat in all respects, and certainly healthier. It’s hard to disagree with this: after all, lamb is considered the optimal meat for barbecue, but its fats are refractory and difficult to digest - they are generally contraindicated for many people, and there are no PUFAs - polyunsaturated fatty acids that protect our cells from aging and destruction, while lamb does not contain Coho salmon meat is very rich in them.

Coho salmon can be cooked on the grill and in the oven, especially in foil - the dish will be royal, but most housewives just love fried coho salmon - it's easy.

Application

Like any representative of salmon, coho salmon has extremely tasty meat. Some even call its meat the best of the salmon family. It is quite natural that such meat is used everywhere and in different interpretations. For example, coho salmon kebab is so tasty that it is not only as good as meat kebab, but even surpasses it in taste.

This product is canned, salted and smoked in large quantities. When prepared individually, coho salmon is simply superb on the grill. It is often preferred fried and as an ingredient in many salads. Fish is simply “golden” for housewives, because it lacks small bones. This factor allows very young children to consume fish.

The use of this fish is very useful, but if you have problems with the liver or stomach, consumption should be reduced or eliminated altogether.

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How to fry in a frying pan

And now we will tell you how to deliciously fry coho salmon. Prepared fresh or defrosted coho salmon is cut into thin portions - about 2 cm, salted to taste (you don't need a lot of salt), sprinkled with your favorite spices and left on the bottom shelf of the refrigerator for 30 minutes. Before frying the fish, prepare the oil: fry the onion and grated carrots in a frying pan until golden brown - use the remaining oil for frying. Pieces of fish are breaded, dipped in beaten egg, then breaded again, and fried in hot oil for 5-7 minutes on each side. There should not be a lot of oil: coho salmon has enough fat.

Chemical composition of coho salmon fish

The beneficial properties of coho salmon fish lie in its chemical composition. It contains:

• magnesium;
• saturated fatty acids;
• vitamins B2, B3, PP, C, A;
• ash;
• potassium;
• sodium;
• thiamine;
• fluorine;
• phosphorus;
• chlorine;
• molybdenum;
• zinc;
• iron;
• nickel;
• chromium;
• calcium.

Because of the bright silver color of its scales, the Japanese nicknamed the fish “silver salmon.”

Steaming

A more interesting and much healthier dish might be steamed coho salmon fish roll. The spine is removed from cleaned and gutted coho salmon so as not to damage the fillet along its entire length, and then all remaining bones are removed from the fillet - it is better to use tweezers. The fillets are cut into approximately equal pieces, about 1 cm thick, placed on cling film so that they overlap each other, salt and pepper to taste, sprinkle with finely chopped garlic and grated lemon zest, place pieces of butter on the fish, carefully roll up into a roll and steamed. The coho salmon roll is ready in 15-20 minutes.

Steamed coho salmon recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Steamed Coho Salmon”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of steamed coho salmon is 183 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Fish soup

It is better to cook fish soup from freshly caught fish, but fresh coho salmon makes excellent fish soup in any case. Cleaned, gutted, thoroughly washed fish is cut into fairly large pieces, placed in boiling water and cooked for 40 minutes over low heat; add diced potatoes, finely chopped onions and carrots, grated on a coarse grater.

Salt, pepper, other spices and bay leaf are added 5-7 minutes before readiness. Before removing from the stove, add finely chopped parsley or dill. The finished fish soup is infused for about 15-20 minutes. This dish is more reminiscent of fish soup, but it turns out very tasty, and besides, it is always recommended to serve coho salmon with vegetables and herbs.

Benefits for the body

And finally, a few words about how coho salmon benefits our health and why people should definitely eat fish. So, the rich and unique chemical composition, first of all, has a beneficial effect on metabolism, improves the functioning of the nervous and cardiovascular systems, improves brain function and memory, increases the level of hemoglobin in the blood and the protective properties of the body. Rich in vitamins, minerals and fatty acids, coho salmon dishes improve the condition of the skin, mucous membranes, vision, strengthen teeth and bones. Iodine improves thyroid function, and chromium helps regulate blood sugar levels.

In the Soviet Union, Thursday was designated fish day. But in fact, doctors recommend eating this food much more often. Let's take coho salmon, for example. Everyone who is overweight and has a whole bunch of chronic diseases must know what kind of fish this is.

Useful properties of fish

The tender meat of coho salmon is not only very tasty, but also healthy due to many microelements, vitamins and acids. It is recommended for everyone, even children.

The unique chemical composition has a beneficial effect on metabolism, the functioning of the nervous system, the cardiovascular system, improves brain function and memory, increases the level of hemoglobin in the blood and the protective properties of the body.

Food rich in vitamins improves the condition of the skin, mucous membranes, vision, strengthens teeth and bones. Iodine improves thyroid function, and chromium helps regulate blood sugar levels.

Did you know?
In terms of sensitivity to odors, fish are only slightly inferior to dogs.

Information about Pacific salmon

Name Oncorhynchus kisutch

carries a type of Pacific salmon. Among the distinctive features of this inhabitant of sea waters:

• Quite impressive dimensions, especially for Asian representatives of the species - up to half a meter. North American varieties are almost half the size;
• Weight reaches 15 kilograms;
• The scales have an expressive silver tint;
• Massive head with a wide forehead;
• High taste of meat, which has virtually no toughness;
• Large size of the caudal peduncle compared to other fish.

The typical habitat covers the Pacific coast of Russia from Kamchatka to the Sea of ​​Okhotsk, as well as the western shores of North America. In extremely rare cases, it can be found in more southern latitudes (northern Japan).

This fish was known to Russian explorers, who called it white for its appearance.

Food-list

Coho salmon is a fish that belongs to the genus of salmon of the Pacific Ocean. The size of coho salmon is quite large, in some cases the fish can reach about 90 centimeters, and the maximum weight is approximately 14-15 kilograms. A distinctive feature of coho salmon, thanks to which they stand out among their family, is the silvery tint of their scales; it was this factor that gave rise to the second name for this fish in Japan and America: “silver salmon,” and in Russia some time ago it was called “white fish.” Depending on where exactly coho salmon live, there are different species, the main difference of which is their parameters. For example, the maximum length of coho salmon, which are found in Asian waters, is 88 centimeters, but in North America you can also find half-meter coho salmon.

Coho salmon have several features by which you always recognize them - a thick and large head, on which a rather wide forehead stands out, and the height of the caudal peduncle is also greater than that of ordinary fish. Among all the fish that belong to the salmon family, coho salmon has gained fame as a fish that has the best taste. The meat of this fish is naturally red, it is distinguished by its tenderness and juiciness, much greater than, for example, that of pink salmon. It is thanks to its meat that coho salmon has become very popular in the culinary arts; coho salmon baked in foil is a dish that can be found in almost all restaurants that serve fish dishes.

The benefits of coho salmon

The benefits of coho salmon are known all over the world and today this fish is very popular in various restaurants. Baked coho salmon dishes are especially popular, but it is also added to salads, fried in a pan, breaded, and served in most cases with vegetables. The beneficial properties of coho salmon are due to the content of a large number of minerals, micro- and macroelements, as well as useful substances, without which the body’s functioning will be impaired. Red fish contains beneficial Omega-3 polyunsaturated fatty acids, which have a protective effect on the human body, preventing the emergence and development of various diseases associated with the cardiovascular system.

The calorie content of coho salmon is quite low, so many nutritionists advise their patients to regularly, but in moderation, consume the meat of this fish, since it has a beneficial effect on the body without causing obesity. There are practically no small bones in coho salmon, and in addition, its meat has excellent taste, so mothers can safely offer this fish to their children; once they try it, they will no longer be able to refuse it. The beneficial properties of coho salmon have also contributed to the spread of this fish in dietary and baby food, and doctors claim that the benefits of coho salmon are the same for everyone.

Harm to coho salmon

The harm of coho salmon applies to those people who suffer from serious liver diseases, as well as gastritis, and pregnant women are not recommended to consume red fatty fish in large quantities.

The benefits and harms of coho fish

Coho salmon fish is not only valuable meat, but also a whole bunch of useful properties:

• It contains many vitamins and minerals necessary for the human body;
• Scientifically proven positive effects on brain function and visual organs. The condition of the human integumentary system improves, fatty plaques inside the blood vessels are eliminated;
• Included in the diet of people suffering from diseases of the cardiovascular system;
• Helps in the prevention of many chronic ailments;
• The calorie content of the dish is quite low. Therefore, people watching their figure can safely include this Pacific guest in their menu;
• High taste: fillet pieces have a pleasant appearance and a delicate, juicy texture;
• The eating process is quite pleasant due to the almost complete absence of bones;
• Feeding small children is acceptable;
• Relatively low price compared to other types of Pacific salmon;
• Doctors recommend eating this fish twice a week.

Coho salmon

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Harm to the body

However, the description of the properties of coho salmon should not turn into an endless panegyric. After all, using this product may have side effects.

:

• Individual intolerance and allergic reaction to individual components of the product are possible;
• Depending on the cooking method, the energy value can vary quite significantly. Dieters are advised to consume the product raw or steamed;
• Due to the purine content in this resident of the Kamchatka shores, he is on the black list of those suffering from gout (especially if the disease is in an acute period);
• In its raw form, you need to eat it with extreme caution: the likelihood of catching worms in this way is quite high;
• The presence of mercury in microscopic quantities automatically excludes “white fish” from the diet of expectant mothers;
• Often fish are caught in special farms located near the shores of large cities. The quality of local water leaves much to be desired. Therefore, it is worth giving preference to “wild” individuals caught at a decent distance from large human settlements.

Calorie content Coho salmon, wild, steamed. Chemical composition and nutritional value.

Nutritional value and chemical composition of Coho salmon, wild, steamed.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of coho salmon, wild, steamed is 184 kcal.

• 3 oz = 85 g (156.4 kcal)
• 0.5 fillet = 155 g (285.2 kcal)

Primary source: USDA National Nutrient Database for Standard Reference. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Sockeye salmon or coho salmon: which is better?

Sockeye salmon is also a salmon found in the waters of the Pacific Ocean. Among its distinctive features that distinguish it from other members of the family:

• It is indicated for those suffering from brittle bones and diabetes. Overall, this is an ideal dish for boosting overall immunity;
• Slows down the rate of aging of the body;
• The taste of the meat can be described as “for everyone.” According to gourmets, it is best to eat it salted;
• The fat content of sockeye salmon is slightly lower than that of its family brother;
• In terms of its taste, sockeye salmon caviar has a somewhat bitter aftertaste;
• The calorie content of sockeye salmon is noticeably lower, which can be a decisive factor for people with excess body weight;
• The price of coho salmon is several times higher than that of the “competitor”.

Thus, sockeye salmon represents a more welcome guest

on the table due to the lower price and high taste of meat. Only caviar lovers will have to fork out for a product in a different price category.

Coho salmon (lat. Oncorhynchus kisutch) is a large fish, reaching a length of 98 cm and a weight of 14 kg. Coho salmon is clearly distinguished from other salmon by its bright silvery scales (hence the Japanese and American name “silver salmon” and our old name “white fish”).

Belongs to the salmon family, a genus of Far Eastern salmon. Along the Asian coast it lives from the Anadyr River along the Kamchatka coast to the rivers of the northwestern part of the Sea of ​​Okhotsk. Occasionally found in eastern Sakhalin and Hokkaido. It is more widespread along the North American Pacific coast, where it lives from Alaska to California (Sacramento River). The sizes of North American fish are larger than those found in the Asian part of the Arial Sea. In which it reaches a length of 88 cm and a weight of 6.8 kg. Becomes sexually mature at the 3rd and 4th years of life.

Premature maturation of some males in fresh waters was noted. The flow into the rivers continues from late June to December. In Kamchatka, there are summer, autumn and winter coho salmon. Summer spawns in September-October; autumn - in November-December; winter - in December-February. Does not spawn in lakes. During spawning, both males and females turn dark crimson. The bulk of juveniles migrate in the second year of life and very rarely in the 3rd and 4th years. It feeds on caddisflies, insects, their larvae, eggs and fish fry. The marine life period lasts about 1.5 years.

Migratory coho salmon spend the winter in the ocean. In some lakes (Lake Saranye on Bering Island and near Petropavlovsk-Kamchatsky Lake Kotelnoye) it forms a residential form that forms independent populations.

In the southern and northern regions of the Far East, the run of coho salmon begins at the same time. Coho salmon, which breed in the rivers of the northern coast of the Sea of ​​Okhotsk, the islands of Sakhalin and Hokkaido, winter in the so-called western region, located south of the Kuril ridge and are distinguished by their small numbers. A significant increase in the number of coho salmon to the east is associated with the high number of stocks reproducing in the rivers of Kamchatka. East Kamchatka coho salmon migrate, compared to West Kamchatka, to more eastern regions of the Pacific Ocean. As a result, in the Aleutian (central) region there is a mixing of the Eastern Kamchatka and American herds (Western Alaska).

The bulk of American coho salmon winter in the southern Gulf of Alaska. Only stocks of the most northern rivers from western Alaska are distributed far from east to west, mixing with East Kamchatka coho salmon.

In the rivers of southern British Columbia and Washington state, coho salmon come from the north, since, like autumn pink salmon, they rise first to the north and then migrate along the coast in the opposite direction - to the south.

Coho salmon is a valuable commercial fish, but its numbers are small (compared to pink salmon and chum salmon). In 1941-1050, an average of 1.7 thousand tons per year was mined in our waters (mainly in Kamchatka); in America - 7.3 thousand tons. Subsequently, catches increased slightly and in 1966-1970 in Canada amounted to 11-12 thousand tons per year. In American waters, coho salmon are caught primarily by trolling.

The residential form reaches sexual maturity in the 4th year of life. Coho salmon are a valuable commercial fish, but their numbers are small.

Coho salmon or salmon: which is better?

Salmon is a native inhabitant of the North Atlantic, which gained fame as the “royal fish” due to its availability in the old days only for moneybags. Today, almost everyone can taste this overseas delicacy.

And there really is something to enjoy:

• The number of cooking options is almost limitless. The dish will appeal to the home in any form: fried, salted, stewed, etc.;
• Minimum carbohydrate content;
• The proportion of proteins, on the contrary, is high and amounts to 50% of the daily intake of an adult;
• Helps with depression, problems with memory and nervous system;
• Increases metabolism, which is good news for those losing weight;
• Helps eliminate the negative effects of exposure to solar radiation;
• Accelerates skin recovery after serious burns;
• An excellent solution for people with stomach problems.

However, when choosing between salmon and coho salmon, you should still choose the latter.

The fact is that it is mainly artificially farmed Norwegian salmon that ends up on Russian shelves. She has a bad reputation because she is well fed with drugs and artificial feed. Coho salmon in this regard is more useful for humans.

How to salt coho salmon at home in a tasty way?

The pickling recipe is quite simple and includes several steps

:

1. Rinse the fish under a strong stream of cold tap water. Immediately after this, wipe the carcass dry with a piece of cotton cloth or paper napkins;
2. Cut the body into fillet pieces and remove any bones;
3. In a separate bowl, thoroughly mix a tablespoon of sugar and two tablespoons of salt, seasoned with pepper, mustard and other spices to taste;
4. Salting requires a deep glass container. You need to put half of the spicy mixture in it and throw pieces of coho salmon on it;
5. After placing all the available fillets, top the dish with the remaining spices from the bowl;
6. There is no need to thoroughly rub in the salt, otherwise the dish will come out over-salted;
7. Sprinkle the “pie” with a couple of tablespoons of olive oil so that the meat does not turn out tough;
8. Cover the glass pan with a thin layer of polyethylene and place in a cool place (no more than 2-4 degrees Celsius) for a day.

What inhabitant of the deep sea is distinguished by both benefits for the body and excellent taste characteristics? This is, of course, coho salmon. What kind of fish this is was known to the Russians and Japanese for many centuries. But even today it is a welcome guest on the table of many peoples of the world.

Cooking methods

Experienced chefs know that coho salmon can be used to prepare many healthy and tasty dishes. For people who are planning to lose weight, it is best to bake it in the oven or steam it without adding complex oil sauces. If the hostess wants to surprise her guests, she buys coho salmon at the store. Women learn how to cook this fish from recipe magazines. The easiest way is to simply salt the fish. For pickling you need to purchase:

• coho salmon;
• salt and spices;
• dill;
• lemon.

It is necessary to separate the fillet from the bones and cut into large slices. Next, you need to chop the dill and mix it with salt and spices. Roll the fish pieces in this mixture and place in a glass container. Then you need to sprinkle the fish with lemon juice and put it in the refrigerator. The dish will be ready to eat in a day.

Coho salmon baked with cheese in the oven is also very popular among housewives.

. To prepare this dish, you should buy coho salmon steaks, sour cream and herbs. You will also need salt and spices. The fish should be washed well and dried using paper napkins. Then the pieces need to be salted and placed on a baking sheet. Mix sour cream with herbs and pour this mixture over the fish. Bake the fish for twenty minutes.

Coho salmon is a fish that can safely be called the most delicious fish from the salmon family. Its meat is tender and juicy, it has a wonderful taste and pleasant aroma. Dishes prepared from coho salmon are rightfully considered a delicacy. One cannot say anything about the high benefits of this red fish, because it contains a huge amount of useful substances, and coho salmon caviar is even used in folk medicine.

Why is coho salmon valued? Useful properties of fish

The benefits of coho salmon are widely known. That’s why in many gastronomic establishments you can find dishes made from this fish, prepared according to different recipes. Why is this type of salmon so popular?

The red meat of salmon fish contains a large amount of vitamins that are beneficial for the human body, these are B vitamins, as well as iron, magnesium, sodium, potassium, fluorine, zinc and molybdenum. Of course, coho salmon is rich in Omega-3 polyunsaturated fatty acids. Omega-3 has a protective effect on the body, stimulates the immune system, and prevents the occurrence of cardiovascular diseases.

Coho salmon fish has a beneficial effect on brain activity and vision. Eating coho salmon significantly reduces the risk of developing cancer. It is useful for pregnant women to eat such fish, although in limited quantities. It is also suitable for children, because there are practically no bones in coho salmon. In addition, coho salmon has a relatively low calorie content and can be safely included in the diet. Do you want to know more precisely what the calorie content of coho salmon is? So it is 140 kcal per 100 grams, which is really not a lot.

How to use coho salmon for food? Cooking recipes

Below we have presented for you delicious recipes for preparing coho salmon for all occasions.

Salty

Salted coho salmon turns out very tasty. In order to salt fish, you must first wash it thoroughly and then cut it into small pieces along the ridge. For one kilogram of red fish you will need 2 tablespoons of rock salt, as well as 1 tablespoon of sugar and 1/2 tablespoon of your favorite spices and seasonings. Salt, sugar and spices need to be mixed, and then carefully rub each piece with this mixture. Next, all the pieces need to be put in a pan, sprinkled with the juice of one lemon and put in the refrigerator. The snack can be eaten after one to two days.

With honey and mustard

Ingredients :

1.5 kg of coho salmon, 2 lemons, 3 tablespoons of honey, 1 onion, 1 tablespoon of mustard, 1 grapefruit, 4 tablespoons of oil (olive is best), spices to taste, ground black pepper to taste, salt to taste taste.

Recipe:

Initially, you need to squeeze the juice out of citrus fruits, then add finely chopped onions, spices, ground black pepper and salt, as well as honey. Next, you need to cut the coho salmon into portions and place them in the prepared marinade. After two hours, the pieces are removed from the marinade and coated with mustard. Finally, place the pieces on a baking sheet and bake in the oven for 20-25 minutes.

Crispy sticks

What you will need:

Flour for 2 tablespoons, 1 coho salmon, Vinegar for 1 teaspoon, Onions, Vegetable oil, Water - 2 cups, Chicken egg, spices to taste, salt to taste.

Recipe:

You need to take a large bowl and pour water into it, add table vinegar there. Next, chop the onion into half rings and place in a bowl, after which you can add the fish to the marinade, do not forget to first cut it into small pieces in the shape of sticks. After about one hour, salt and pepper the coho salmon and season with your favorite spices. In a separate container, mix the egg and flour, so you get a batter. Heat a frying pan by greasing it with vegetable oil. Dip each fish stick in batter and then fry until crisp.

Baked in the oven

Ingredients :

1 fish carcass, 1/2 lemon, 1 tomato, fresh herbs, mayonnaise, salt, ground black pepper.

Recipe:

The fish must be cleaned and washed thoroughly. Next, make cuts on one side of the delicious delicacy, where you should place lemon and tomato cut into slices, chopped greens, the same ingredients should be placed in the belly of the coho salmon. The fish itself must be generously spread with mayonnaise and rubbed with salt and pepper. Next, the coho salmon should be wrapped in foil and placed on a baking sheet. Bake in the oven until fully cooked; this will be clearly visible by the golden crust.

If you like salmon and chum salmon, but the high cost does not allow you to buy them too often, professionals advise paying attention to coho salmon. This red fish is no worse in taste than salmon, but more tender than pink salmon, and its low cost makes it accessible to most. However, what can you cook from coho salmon and what is the best way to serve it?