Coho salmon fish: benefits and harm to the body

Little is known about coho salmon fish. Even experienced anglers will not be able to boast of catching valuable fish, since they need to go to certain places, such as Kamchatka or Sakhalin. For many coho salmon hunters, its catch remains a pipe dream.

What does coho salmon look like and where is it found?

Coho salmon belongs to predators, lives in oceans, lakes, seas. The composition of fish meat has many useful elements, vitamins and minerals.

In Russia, it can be found in the north of the country in Magadan, Sakhalin and Kamchatka. She prefers the Pacific Ocean, to be more precise, its northern part. It is especially appreciated for tasty meat and a small amount of bones. The fish belongs to the salmon family, it is almost impossible to distinguish it from other representatives of this genus. Coho salmon can be safely called a rare breed, so enterprising entrepreneurs breed this species on their farms. Despite being used to cold waters, they learned to grow it in southern countries such as Chile. Only in size and weight, fish from artificial ponds is inferior to coho salmon, which has grown free.

The northern representative of salmon rarely exceeds 90 cm in length. Its usual length is 80 cm and its weight is not more than 7 kg.

Scales - light with a silver tint. It was because of the silvery and beautiful skin that the Russians called it “white fish”, and the Americans and Japanese - “silver salmon”. It differs from other representatives of salmon in a large head with a wide forehead and large mouth. She has an impressive tail size, but the fins are quite small and do not combine with the dimensions and body weight.

The meat is fatty. If we compare with other members of the family, then only sockeye salmon and chinook salmon are superior in terms of fat content. It resembles salmon in taste and nutritional properties. The fish is easy to cook, the result exceeds all expectations. Tender, almost boneless meat is allowed for diabetics and overweight people. It can be eaten as a separate dish, served with a side dish or included in multi-component dishes, such as soups.

What is the difference between coho salmon

Coho salmon is difficult at first glance to distinguish from other representatives of the salmon family. But there are still features. Consider them.

From chum

The main difference between chum and coho salmon is size. If the chum salmon is capable of reaching a length of 100 cm or more, then coho salmon, in comparison with it, does not exceed 90. And by weight, the maximum indices of chum salmon are 14 kg, coho salmon 7.

A distinctive feature of silver salmon is the color of the scales during spawning. It takes on a raspberry bright hue, while in chum salmon this is not noticed.

You can distinguish salmon representatives according to the taste of caviar and its size. Chum salmon eggs are large and not bitter, which can not be said about the caviar of the “white fish”. There are differences in the color of the meat: in chum salmon it is light, in coho salmon it is bright red.

Worth to know! Despite its small size and taste with bitterness, silver salmon caviar surpasses that of other salmon representatives in useful qualities and leads among them.

From pink salmon

When compared with pink salmon, it is worth noting that its meat is not much, but still fatter. In terms of usefulness and caloric content, there is practically no difference between the representatives.The only advantage of pink salmon will be that it contains more B vitamins and some trace elements, such as copper, iodine, manganese, selenium and cobalt.

From salmon

"White fish" differs from salmon primarily in size and habitat. Coho prefers the Pacific Ocean, while salmon is found in the Atlantic. The maximum size of Atlantic salmon is 1.5 m, and the weight is 40 kg. Silver can not boast of such dimensions.

The difference in the color of the meat: salmon it is pale orange, coho salmon - red. If we compare the useful and nutritious qualities, then we can safely say that the representatives are equivalent.

From trout

A distinctive feature of trout is the color of the scales. It has a silver tint with a pink strip held on its side. Bright black blotches in the form of spots are placed throughout the body of the fish. Silver salmon has a bright, beautiful color with a silver tint. And trout is inferior in size to coho salmon. She is slightly smaller than her fellow in length and weight.

If trout is mainly bred in artificial reservoirs, then silver salmon is free fish. Therefore, the taste of meat is more tender and tastier than that of trout.

From sockeye salmon

Sockeye salmon in appearance resembles chum salmon, but with fewer stamens on the gills. It is inferior to coho salmon in size and weight. Both species are rare species of salmon, so their permission requires the permission of the relevant authorities.

You can distinguish the taste of meat. In sockeye salmon, it has a peculiar flavor, it is more stringent than in silver salmon. In terms of fat content, sockeye salmon is superior to coho salmon, but not by much, but in terms of useful properties, both representatives contain a complete set of vitamins, minerals and trace elements necessary for the vital functions of the body.

Worth to know! Sockeye and coho salmon meat is allowed for diabetics and overweight people, but is contraindicated in patients with kidney and gastrointestinal tract problems.

Composition and calorie content

Coho salmon meat is included in the dietary group of products. The calorie content of 100 g of fillet is 140 kcal. When baking and roasting, their number can increase to 200. The composition of coho salmon is rich in vitamins, minerals and trace elements, which explains the value of silver salmon. It is worth noting the balanced ratio of BZHU per 100 g:

• proteins - 24;
• fat - 8:
• carbohydrates - 0.5.

Among the vitamins:

• B group;
• ascorbic acid;
• A;
• a nicotinic acid;
• E and others

Of the minerals, most of these elements are:

• calcium;
• fluorine;
• phosphorus;
• iron;
• potassium;
• zinc;
• sodium etc.

Valuable substances in the composition of coho salmon are considered saturated fatty acids such as omega-3.

Useful properties of coho salmon fish

General benefit

We list the main useful properties of "white fish":

• normalizes the central nervous system;
• activates the brain;
• prevents the development of oncology;
• strengthens blood vessels;
• normalizes hemoglobin;
• reduces the risks of developing strokes and heart attacks;
• boosts immunity;
• strengthens tooth enamel;
• normalizes the thyroid gland;
• positive effect on vision;
• promotes the development and strengthening of bone and muscle tissue, etc.

Important! The composition of coho salmon contains a potent antioxidant - astaxanthin, which relieves the human body from the presence of heavy metals and radionuclides, which prevents the development of cancerous tumors.

For women

In fish, there are many useful substances that a woman needs. With regular use of silver salmon, you can improve the structure of the hair, strengthen nails, and refresh the skin. Fish meat will help normalize the functioning of the nervous system, activate metabolic processes in the body, and improve sleep.

For men

Coho salmon will also be useful for men. Due to the composition of the fish:

• muscles and bone tissue are strengthened;
• working capacity increases;
• cardiovascular disease risks are reduced;
• the protective functions of the body increase, etc.

During pregnancy

Dietary meat is recommended for pregnant women in moderation. Abuse, like other products, should not be. In the "white fish" there is everything necessary for the normal development and growth of the fetus.

The meat will help a woman recover after giving birth to a baby.Thanks to the useful elements contained, the nervous system is strengthened, fatigue is reduced, sleep is normalized.

When breastfeeding

Women during lactation should be careful with coho salmon so as not to cause allergies in the child. First, you can try to eat a small amount of meat and follow the reaction of the baby. If everything is in order, then meat can be included in your diet.

Coho salmon promotes proper development of bone and muscle tissue, strengthens bones. Thanks to the vitamins and minerals which are a part of meat, the child will have normal mental development. The vitamin complex will provide the baby with strong teeth and hair.

And the woman herself needs recovery after birth, so eating silver salmon will help.

For kids

"Northern fish" can be safely given to children, without fear that they will choke on the bones. There are practically no small bones in the coat, so the preparation of the loin will not only please your child with taste, but will also be useful for the development of the body.

It is known that coho salmon, due to its composition:

• improves memory and mental activity;
• strengthens bones, nails, teeth, hair;
• boosts immunity;
• helps to improve and maintain vision;
• contributes to the normalization of metabolic processes in the body, etc.

When losing weight

Since silver salmon meat belongs to dietary dishes, it is recommended to take it to people with excess weight, as well as during diets. There are practically no carbohydrates in fish, there is a scanty amount of fat, so you should not be afraid of being overweight. Fish dishes from coho salmon cannot be called high-calorie. They are included by nutritionists in the diet when conducting a carbohydrate-free diet. It will satisfy the feeling of hunger and will not allow a person to gain unnecessary kilograms.

With gout

With this disease, it is necessary to consult a doctor before introducing coho salmon into the diet. The meat cannot be called very fatty, but there are still fears that such a fish, despite its useful qualities, will negatively affect the health of the patient.

If you decide to occasionally eat "northern fish", then it should be taken in boiled form or steamed. No salted or fried meat!

With gastritis

In diseases such as gastritis, it is better to refuse fish or cook meat for a couple, taking in small quantities. In any case, specialist advice is required.

Harm and contraindications

If the fish is eaten in moderation, then it will not bring any harm. It will only be of benefit. But, despite this, there are categories of sick people who should abandon coho salmon or limit its quantity.

Contraindications:

• intolerance to fish protein or seafood;
• allergic reactions;
• gastritis and ulcers;
• pathology of the liver and kidneys;
• hepatitis.

How to choose and store

In order for the fish to please its taste and benefit the body, it must be correctly selected when buying. Knowing the criteria to be followed, you will never be mistaken.

1. Fresh fish always have shiny scales. The peel should fit snugly on the meat. There should not be any spots, injuries or bruises on it.
2. The carcass may be slightly wet, but not stick to your hands.
3. If possible, look at your eyes. If they are muddy, then it is better not to take fish.
4. If you choose steaks, then see how they are stored. Normal storage and laying out in stores should be on ice.
5. Press on the carcass and look at the result. If the pressure quickly restores the shape, then everything is in order, if there was a hole - the fish is not fresh.

Salted fish can be stored in the refrigerator for no longer than one week. For longer storage, the carcass should be frozen. To do this, clean the fish, wrap it in a film and send it to the freezer.

How to clean and cut coho salmon

A whole carcass is much cheaper in the store, so you need to learn how to cut coho salmon yourself at home. The process is being phased.

1. If the fish is frozen, then defrost it.
2. We make an incision on the abdomen and remove the insides.
3. We remove the fins so as not to cut our hands when cleaning the scales.
4. We take a special knife and begin to clean fish scales from the tail. We do this with an ordinary grater. If the scales fit tightly on the skin, then you can lower the carcass for a couple of seconds in boiling water.
5. We cut off the head. It can be useful for cooking broth, so make sure that the gills are removed.
6. We wash the carcass and, if necessary, cut it into pieces.
7. To prepare the fillet, remove the bones with tweezers, cut the meat carefully with a sharp knife.

How to cook coho salmon: recipes

In the oven

We will make fish in a creamy sauce. Such a recipe can be mastered even by those housewives who have never cooked it. The meat is very delicate and tasty. The recipe can be changed based on your preferences. For example, do not use spices or add more herbs.

Would need:

• coho salmon meat - 1.5 kg;
• fat cream, not less than 20% - 250 ml;
• onions - 2 pcs.;
• salt - 1 tsp;
• hard cheese - 130 g;
• ground pepper (black) - 0.5 tsp.

Cooking:

1. We clean the carcass from the scales, get rid of the insides, wash and dry with paper towels or a towel.
2. Cut the fish into pieces. The sizes are average (1.7 cm). Salt and pepper. If necessary, add seasonings.
3. We clean the onion and chop it with small half rings.
4. We take out the form, lightly grease it and put the chopped onion on the bottom.
5. We lay out salted pieces of coho salmon on it.
6. Pour cream on top.
7. Preheat the oven to 180 ° C and send to bake for 20 minutes.

In this recipe there are two cooking options: in foil and without it. If you want to get fried pieces, then cook in the clear. If you need to keep the gravy, then cover the form with foil from above.

Grate the cheese with a large cloves and sprinkle on the cooked dish. Then we send it for another 5 minutes to the oven, removing the foil (if it was).

Baked salmon can be served as a separate dish, having previously decorated it with greens, or you can choose a side dish for it.

Foil Steaks
This recipe is suitable for ready-made steaks purchased at the store.

We will need:

• steaks - 6 pcs.;
• greens - 40 g;
• leek - 1 pc.;
• tomatoes - 3 pcs.;
• olive oil - as needed;
• salt to taste;
• spices - if necessary.

Cooking:

1. We clean the tomatoes from the peel. For quick removal, dip the vegetables in boiling water for 5 seconds. Let them cool and remove the skin. Cut the remaining pulp into rings.
2. Wash greens and chop coarsely.
3. Wash the leek, clean, cut the stem with a sharp knife, first along, and then across, to make onion half rings.
4. Rub the thawed steak with salt mixed with spices and leave it in the kitchen for 10 minutes.
5. Prepare 6 identical squares or rectangles from foil to wrap the steak. It is better to wrap the fish in several layers so that the juice does not leak during cooking. Lubricate the surface of the sheet into which the meat will be laid.
6. We take out pieces of fish, remove salt from them and put them on the foil separately. On top of each piece, spread the chopped onion and tomatoes. Sprinkle with greens on top.
7. Wrap the meat in several layers. Do not press tightly, as the steam must circulate inside.
8. Preheat the oven to 180 ° C and send the coho salmon to bake. Cooking time - 20 minutes.

Everything is ready. We remove the foil, put the steaks on the dish, come up with a side dish for it and serve it hot, after pouring the fish with the sauce in which it was cooked.

In the pan

Amazing steaks can be cooked in the pan. The recipe is pretty simple. To save time, try buying ready-made frozen or chilled steaks at the store.

To prepare you will need:

• fish meat - 0.5 kg;
• olive or sunflower oil - 6 tbsp. spoons;
• lemon - half;
• salt - a pinch;
• ground pepper (black) - to taste.

Cooking:

1. Defrost the carcass, clean it from scales, get rid of the insides, wash and dry it with paper towels or a towel.
2. Cut the meat into pieces 2 cm thick.
3. Squeeze lemon juice into oil, salt and pepper.Grind steaks from all sides with the prepared sauce.
4. Pour oil into the pan and put on fire. Then we send steaks to hot oil and fry. We set the fire to medium and control the time so as not to overcook the meat. Otherwise, it will turn out to be dry, but should be juicy inside.

We serve fish with rice and herbs. Despite the fact that steaks are usually cooked on the grill, coho salmon will be no worse in the pan.

In a slow cooker

The recipe is pretty simple. For cooking, we need:

• fish meat - 500 g;
• sour cream - 2 tbsp. spoons;
• onion - 1 pc.;
• hard cheese - 80 g;
• mayonnaise - 2 tbsp. spoons;
• salt - a couple of pinches;
• spices for fish - a pinch;
• pepper hammers (black) - a pinch;
• greens (parsley, dill, etc.) - in a bunch.

Cooking:

1. We clean the fish, remove the insides, wash and dry it with paper towels or a towel.
2. We cut the carcass into pieces no thicker than 3 cm.
3. Salt, pepper, if necessary, sprinkle with spices, and lay on the bottom of the multicooker.
4. We clean the onion and cut into half rings. We spread coho salmon on top. Sprinkle with seasoning or dry herbs on top.
5. We mix mayonnaise and sour cream, add grated cheese and a little water to the mixture. We mix everything.
6. Pour the "northern fish" into the prepared sauce. It is important that all the pieces are immersed in liquid.
7. Close the lid, turn on the multi-cook mode and cook for 20 minutes. Watch the temperature. It must be set to 90 ° C.

The meat is very tender, and most importantly - it retains all the useful qualities.

On the grill

Cooking meat in nature is always a pleasure. Let's get acquainted with the recipe for cooking coho salmon on the grill.

We will need:

• fish meat - 2 kg;
• lemon - 2 pcs.;
• bell pepper - 4 pcs.;
• orange juice - half a glass:
• soy sauce - half a glass;
• onion - 5 pcs.;
• ginger root - 1 pc.;
• salt - if necessary;
• pepper - optional.

Cooking:

1. We clean, wash and cut the fish into medium or large pieces.
2. Ginger root grate with large teeth and mix with soy sauce. Add lemon juice to the sauce. If necessary, pepper. Salt should not be added to the sauce, as soy sauce itself is salty. If there is not enough juice or sauce, then you can increase the number of ingredients.
3. Place the fish pieces in a separate bowl and pour the cooked marinade. Mix well and send in the refrigerator for 3 hours for insisting. All pieces should be immersed in the marinade.
4. Cooking vegetables: wash the onion, peel it and cut into rings. My pepper, remove the core and cut into large pieces. Mix vegetables, slightly add salt and sprinkle them with juice from squeezed lemons.
5. After time, we get the fish and begin to string pieces on skewers. Between the pieces should be placed onion rings and slices of bell pepper.
6. We send it to the grill and cook, turning over regularly so that the meat is fried from all sides.

Grilled

This method of preparation allows you to open coho salmon all the taste delights. We need a grill and barbecue.

Ingredients:

• coho salmon - 1 carcass;
• salt to taste;
• wine (preferably white) - 400 ml;
• lemon - 1 pc.

You can replace the wine with beer.

Cooking:

1. We cut the carcass into steaks with a thickness of not more than 3 cm. Salt the meat, if necessary - pepper.
2. Place the prepared pieces in a double-sided grill and fry on both sides. Cooking time - 10 minutes.
3. In the process of frying, pour the meat with wine.
4. Ready steaks are sprayed with lemon juice.

Serve steaks with vegetables that can also be baked beforehand.

What can be cooked from coho salmon fish: recipes

Ear

To prepare a delicious soup we need:

• fish meat - 350 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 5 pcs.;
• roasting oil - 2 tbsp. spoons;
• parsley - 1 bunch;
• salt - 2 tsp;
• peppercorns - 5 peas;
• water - 2 l.

Cooking:

1. We clean, wash, dry the fish with paper towels or a towel.
2. We cut into loin parts. We leave the ridge for the preparation of the broth.
3. Pour water into the pan, put the coho salmon ridge in it and cook for 15 minutes.
4. Cut fillet meat into pieces.
5. Peel the potatoes, rinse and cut into cubes.
6. Peel the carrots, wash it and grate it with large cloves.
7. We clean the onion, wash and finely chop the onion.
8. Pour oil into a pan and fry vegetables until half ready.
9. After time, remove the broth and filter. From the ridge we separate the meat pieces.
10. The strained broth is set again on fire. As soon as the water boils, pour the potato cubes into it. We continue cooking.
11. As soon as the water and potatoes boil, salt it, add peas of pepper and sirloin pieces of fish.
12. 5 minutes before cooking, add the fried vegetables to the broth and continue the process for another 4–5 minutes.
13. We wash the greens and finely chop.
14. In a ready-made ear, add a good piece of butter.
15. The pieces cut from the ridge are also sent to the broth.
16. Sprinkle herbs with ear and cook for a couple of minutes.

Fragrant ear is ready, you can invite the household to dine. Enjoy tender coho salmon, please your loved ones.

Soup

To make this gourmet soup, we need:

• fish meat - 300 g;
• milk - 1 l;
• water - 1 l;
• garlic - 2 cloves;
• potatoes - 350 g;
• pine nuts - a handful;
• salt to taste;
• greens - a bunch;
• pepper - if desired.

Cooking:

1. Pour water into the pan and bring to a boil.
2. Peel and cut the potatoes into small cubes. Send to boiling water. Cook it until half ready.
3. We clean the fish, wash and cut into small pieces.
4. Pour milk into boiling water and mix thoroughly. We send fish pieces there.
5. Salt and pepper if necessary.
6. We clean and fry the nuts.
7. Chop the garlic finely.
8. We wash the greens and finely chop.
9. Once the soup is ready, add chopped garlic, herbs and roasted pine nuts.
10. Turn off the fire, close the pan with a lid and let it brew for 5 minutes.

Can be served. Enjoy your meal!

Cutlets

The recipe for magnificent cutlets will appeal to children, women during lactation, the elderly, and pregnant women. For a healthy person, such a delicacy can be prepared daily. A distinctive feature of these cutlets is that they remain tasty even cold. You can safely cook them in reserve and take them to work as a lunch.

Would need:

• fish meat - 1.4 kg;
• onions - 2 pcs.;
• chicken egg - 2 pcs.;
• mayonnaise - 4 tbsp. spoons;
• hard cheese - 90 g;
• starch - 4 tbsp. spoons;
• salt - 2 tsp;
• sunflower or olive oil - 140 g;
• spices for fish - if desired.

Cooking:

1. We chop the prepared and thawed carcass into sirloin and finely chop the meat.
2. We clean the onion and grate it with large teeth. Add to the chopped meat and mix.
3. Add mayonnaise and knead the minced meat. Leave it for 60 minutes in the refrigerator to insist.
4. After the time, we take out of the refrigerator, break the eggs into the minced meat, and if necessary, introduce spices.
5. Finely grate the cheese and add to the minced meat. Mix everything, salt and pepper, if necessary.
6. To "thicken" slightly the mass, we introduce starch. Mix everything again. You should get a thick fish mass.
7. We take out the pan, pour the oil and heat it.
8. Spoon the minced meat into a frying pan with oil and fry on both sides until golden brown.

Serve cutlets with vegetables. Minced meat should not be prepared in advance. It must be fresh before frying, and the frozen product will lose some of its unique taste.

How to salt coho salmon at home

Many people prefer salting fish. Learn how to do this with silver salmon.

We will need:

• fish meat - 1 kg;
• sugar - 1 tbsp. the spoon;
• olive or sunflower oil - 1 tbsp. the spoon;
• salt - 2 tbsp. spoons;
• ground pepper (black) - to taste.

Cooking:

1. We clean fish from bones. Wash and dry with paper towels or a towel.
2. We prepare a mixture for salting: mix sugar, salt and pepper.We spread part of the mixture to the bottom of the dishes, in which we will salt. It is better to use glass containers.
3. Put coho salmon on the mixture. Put the fish so that the skin is below.
4. Pour the remaining mixture on top of the fish and sprinkle it with oil.
5. We cover the container with foil and send it to the refrigerator for 24 hours.
6. After time, we get the "northern fish", remove salt from it and wrap it again in film.
7. Store salted coho salmon in the refrigerator. Shelf life - no more than one week.

Many people like salty red fish, but we must not forget about contraindications and shelf life. Do not expose your health and that of those close to you to danger. Salted coho salmon is considered a delicacy, but it should not be cooked for the future. If you urgently need to get salted coho salmon for a sandwich or other purposes, then you can cook it within half an hour. To do this, cut the fish into slices, half a centimeter thick, salt on both sides and leave it in the kitchen (without a refrigerator) for 30 minutes. During this time, the fish will have time to pick up the salt and it will be safe to eat.

Some Fish Cooking Tips

1. Before cooking, fish should be thawed in the refrigerator. Do not thaw in water.
2. When cutting the carcass, it is necessary to carefully clean the scales. They are small and can hurt the loin.
3. Before cleaning the scales, it is better to get rid of the insides so that the gall bladder does not burst at the time of cleaning the skin.
4. When preparing the broth from the head of the fish, make sure that the gills are cut off. If you weld your head with gills, the broth will be bitter.
5. Coho salmon can be cooked whole or in pieces. If you cook steaks or cut the loin, then check if there are bones in the meat. Coho salmon have no small bones, but large ones can be caught.
6. It is not worth pickling fish for a long time. In silver salmon, meat is tender and quickly absorbs marinade. The process should not exceed 15 minutes, otherwise the spices can easily beat the amazing taste of coho salmon meat and the fish will turn out tasteless.
7. To get juicy meat, use batter or foil.

Can coho salmon be eaten raw?

Silver salmon is a predator. This means that he eats not only plant foods, but also does not disdain small fry, caviar of other marine representatives, eats insects, crustaceans, squids and plankton.

If the fish was caught and immediately frozen, then it can be cooked and eaten raw, after sprinkling thin layers of coho salmon with lemon juice and sprinkling with salt.

For example, the Japanese prefer coho salmon to fresh and eat it raw. But, we, not used to such dishes, should not risk and experiment. You can try making stroganina from frozen "northern fish" and see if you like this snack or not. Yes, and check your body for the willingness to take raw food will not be amiss.

Remember that, despite the fact that coho salmon is a sea fish, it still belongs to predators and eats everything that comes in its way. Therefore, there is a risk of poisoning when eating coho salmon in its raw form. If she was bred on the farm, and care was taken for her, then you can try stroganina made from silver salmon.

Interesting Facts

1. Spawning of the “northern fish” begins in October and continues until March. During this period, she radically changes her color. From silver salmon, it turns into a bloody fish.
2. Despite the fact that during spawning, silver salmon go to nearby rivers, the born young growth deliberately moves to the seas and oceans, where it grows up. Only after plenty of walking, can he return to his "homeland".
3. Having laid eggs, individuals die.
4. Catching coho salmon is permitted only on spinners or fishing rods. For fishing of valuable and rare fish, it is necessary to obtain permission or license from the relevant authorities.

Now you know everything about the case. The fish is very healthy and tasty, so you should not deny yourself pleasure. Try to cook a delicacy at home and make your loved ones happy.See that they will certainly appreciate your work and will be grateful to you.

Photo of coho salmon fish