→ Coho salmon fish. Useful properties of red Coho salmon fish, its distinctive features with photos; recipes for preparing this type of fish Coho salmon dry fish or not

Coho salmon fish. Useful properties of red Coho salmon fish, its distinctive features with photos; recipes for preparing this type of fish Coho salmon dry fish or not

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Coho salmon".

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

Nutrient Quantity Norm** % of the norm in 100 g % of the norm in 100 kcal 100% normal
Calorie content 140 kcal 1684 kcal 8.3% 5.9% 1203 g
Squirrels 21.6 g 76 g 28.4% 20.3% 352 g
Fats 6 g 56 g 10.7% 7.6% 933 g
Water 71.2 g 2273 g 3.1% 2.2% 3192 g
Ash 1.2 g ~
Vitamins
Vitamin A, RE 30 mcg 900 mcg 3.3% 2.4% 3000 g
Retinol 0.03 mg ~
Vitamin B1, thiamine 0.3 mg 1.5 mg 20% 14.3% 500 g
Vitamin B2, riboflavin 0.22 mg 1.8 mg 12.2% 8.7% 818 g
Vitamin B4, choline 109.4 mg 500 mg 21.9% 15.6% 457 g
Vitamin B5, pantothenic 0.823 mg 5 mg 16.5% 11.8% 608 g
Vitamin B6, pyridoxine 0.549 mg 2 mg 27.5% 19.6% 364 g
Vitamin B9, folates 9 mcg 400 mcg 2.3% 1.6% 4444 g
Vitamin B12, cobalamin 4.17 mcg 3 mcg 139% 99.3% 72 g
Vitamin C, ascorbic acid 1 mg 90 mg 1.1% 0.8% 9000 g
Vitamin D, calciferol 9 mcg 10 mcg 90% 64.3% 111 g
Vitamin E, alpha tocopherol, TE 1.3 mg 15 mg 8.7% 6.2% 1154 g
Vitamin K, phylloquinone 0.1 mcg 120 mcg 0.1% 0.1% 120000 g
Vitamin RR, NE 9.5 mg 20 mg 47.5% 33.9% 211 g
Niacin 5.5 mg ~
Macronutrients
Potassium, K 420 mg 2500 mg 16.8% 12% 595 g
Calcium, Ca 16 mg 1000 mg 1.6% 1.1% 6250 g
Magnesium, Mg 27 mg 400 mg 6.8% 4.9% 1481 g
Sodium, Na 50 mg 1300 mg 3.8% 2.7% 2600 g
Sera, S 216.2 mg 1000 mg 21.6% 15.4% 463 g
Phosphorus, Ph 200 mg 800 mg 25% 17.9% 400 g
Chlorine, Cl 165 mg 2300 mg 7.2% 5.1% 1394 g
Microelements
Iron, Fe 0.7 mg 18 mg 3.9% 2.8% 2571 g
Yod, I 50 mcg 150 mcg 33.3% 23.8% 300 g
Cobalt, Co 20 mcg 10 mcg 200% 142.9% 50 g
Manganese, Mn 0.05 mg 2 mg 2.5% 1.8% 4000 g
Copper, Cu 110 mcg 1000 mcg 11% 7.9% 909 g
Molybdenum, Mo 4 mcg 70 mcg 5.7% 4.1% 1750 g
Nickel, Ni 6 mcg ~
Selenium, Se 36.5 mcg 55 mcg 66.4% 47.4% 151 g
Fluorine, F 430 mcg 4000 mcg 10.8% 7.7% 930 g
Chromium, Cr 55 mcg 50 mcg 110% 78.6% 91 g
Zinc, Zn 0.7 mg 12 mg 5.8% 4.1% 1714 g
Sterols (sterols)
Cholesterol 55 mg max 300 mg
Saturated fatty acids
Saturated fatty acids 1.1 g max 18.7 g
Monounsaturated fatty acids 2.134 g min 16.8 g 12.7% 9.1%
Polyunsaturated fatty acids 1.992 g from 11.2 to 20.6 g 17.8% 12.7%
Omega-3 fatty acids 1.593 g from 0.9 to 3.7 g 100% 71.4%
Omega-6 fatty acids 0.339 g from 4.7 to 16.8 g 7.2% 5.1%

Energy value Coho salmon is 140 kcal.

Main source: Skurikhin I.M. and others. Chemical composition of food products. .

** 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 app.

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NUTRIENT BALANCE

Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

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Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

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USEFUL PROPERTIES OF COHO PALM

Coho salmon rich in vitamins and minerals such as: vitamin B1 - 20%, vitamin B2 - 12.2%, choline - 21.9%, vitamin B5 - 16.5%, vitamin B6 - 27.5%, vitamin B12 - 139% , vitamin D - 90%, vitamin PP - 47.5%, potassium - 16.8%, phosphorus - 25%, iodine - 33.3%, cobalt - 200%, copper - 11%, selenium - 66.4% , chromium - 110%

How is Coho salmon useful?

  • Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
  • Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
  • Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
  • Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
  • Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
  • Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
  • Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
  • Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
  • Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
  • Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
  • Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
  • Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
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You can see a complete directory of the most useful products in the appendix - a set of properties of a food product, the presence of which satisfies a person’s physiological needs for the necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

Coho salmon differs in appearance from other representatives of the salmon family by its light-silver scales, for which it was called both “white fish” and “silver salmon” by different peoples. The benefits of coho salmon fish are not disputed among doctors and nutritionists, but you need to know that it can also cause harm.

The benefits of coho salmon fish

Among gourmets it is valued for its tender and juicy red meat, but doctors consider the usefulness of this fish more important. The most valuable component in its composition, in addition to various vitamins and minerals, can be considered natural polyunsaturated fatty acids omega-3, which are necessary to maintain vascular elasticity and the health of the cardiovascular system in general.

Consumption of coho salmon fish is especially indicated for people with coronary heart disease, atherosclerotic vascular damage, etc. But in general, everyone should include this fish in their diet. Children need polyunsaturated fatty acids for the full development of nerves and the brain, as well as for good vision. For adults, eating coho salmon will help delay or eliminate the occurrence of problems with blood vessels and the heart, which is especially important now when the mortality rate from these diseases is so high.

Despite the fact that coho salmon is not a low-fat fish, it is not very high in calories. 100 g of cooked coho salmon contains about 140 kcal, so it can also be eaten by people who control their weight. Moreover, including this fish in your diet will help you lose weight by speeding up your metabolism, which is caused by high-protein foods.

The benefits of coho salmon fish are undeniable for:

  • baldness;
  • skin aging;
  • problems with immunity;
  • diseases of the thyroid gland;
  • arthritis;
  • osteochondrosis;
  • stress and depression.
Harm to coho salmon

The healthy coho salmon fish can be harmful to people with liver and stomach diseases, when it is not recommended to eat fatty foods. Pregnant women should include this fish in their diet carefully - they should not eat any red fish in large quantities.

A low-quality product can also cause harm, so you need to choose fish especially carefully. Fish (frozen or fresh) should have an even and shiny cover of scales - without bald spots, dark spots and not sticky. The fish's eyes are clear, there should be no cloudiness or film. Fresh fish meat is elastic and smells pleasant. Fish should be stored in the freezer and no longer than 7 days, because... it loses its beneficial qualities over time.

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 also 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 - Bolshoi, 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. Spawning of summer coho salmon occurs in September or October, autumn - in November and December, and winter - throughout all 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

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.
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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

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.


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 superior in size to 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.

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.

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, salted, 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.

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.


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.

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.


How to pickle coho salmon

And you can salt coho salmon simply and quickly - in just a day, with vodka or alcohol. Alcohol is mixed with salt and sugar to taste; Cleaned, gutted, washed fish in running water is cut into thin slices, coated with the resulting mixture, wrapped in a clean soft cloth (linen or cotton), then in film and placed in the refrigerator. Serve with thin onion rings and olive oil.

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.

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?

How to cook coho salmon fish

This representative of the salmon group is distinguished by very tender fatty meat, but its energy value is low - 140 kcal, so it is well suited for the diet menu. Cooking coho salmon does not cause much trouble for housewives - firstly, due to the almost complete absence of bones in the fillet. Secondly, absolutely any heat treatment is possible with it.

When thinking about how to cook coho salmon, consider a few nuances:

  • There is no need to clean it too actively - just lightly run a knife over the scales. If you do not have steak, the gills, head, tail, and giblets are additionally removed.
  • It’s easy to prepare this fish for baking - sprinkle it with salt and herbs, wait 8-10 minutes and cook: it doesn’t need marinade.
  • The most delicious coho salmon is stewed or baked. Fried ones are often dry.

Coho salmon dishes - recipes with photos

Based on this sea creature, you can come up with many interesting hot and cold dishes, including savory pastries. Whatever coho salmon recipe interests you, below you will find what you are looking for. In addition to the classic second one, there is also a hearty pie for evening tea, a quick pickling recipe, and options for dietary fish in a slow cooker.

Coho salmon fish in the oven

  • Cooking time: 1 hour 15 minutes.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 2966 kcal.
  • Purpose: for lunch.
  • Kitchen: homemade.

Almost all recipes for preparing coho salmon involve the use of freshly frozen or completely fresh fish. However, do not rush to be upset if you see a piece that has gone through several stages of freezing and has lost its elasticity. There are coho salmon dishes in the oven, for which the consistency of the meat does not matter. Cutlets are an excellent option that every housewife can handle.

Ingredients:

  • coho salmon – 1.7 kg;
  • onions – 3 pcs.;
  • garlic cloves – 3 pcs.;
  • greenery;
  • round rice - half a glass;
  • carrots – 2 pcs.;
  • tomato paste – 3 tbsp. l.;
  • dry herbs;
  • salt.

Cooking method:

  1. Remove the scales from the fish, cut off the head, tail, and fins. Remove skin. Rinse the fillet and grind through a meat grinder with a couple of onions.
  2. Prepare the rice by boiling it as a side dish.
  3. Grind garlic with herbs. Add to minced fish. Salt and season.
  4. Add boiled rice and grated carrots there.
  5. Make cutlets and place in a glass pan.
  6. Pour in tomato paste diluted with 300 ml of water. Tighten with foil.
  7. Cook from the moment the oven preheats to 190 degrees for about 45-50 minutes. You can brown it by turning on the grill and removing the foil at the very end.

How to salt coho salmon fish

  • Preparation time: 1 day.
  • Number of servings: 7 persons.
  • Calorie content of the dish: 2565 kcal.
  • Purpose: for lunch.
  • Kitchen: homemade.
  • Difficulty of preparation: easy.

If you like salted red fish, but it’s always expensive to buy salmon for this purpose, try replacing it with coho salmon. Housewives unanimously admit that this is not “cheap and cheerful” at all, but a stunning analogue with its own individual taste. Salting coho salmon fish at home is a very easy and quick process. If you start working in the evening, by lunchtime the next day you will already have an amazingly delicious snack. So ?

Ingredients:

  • coho salmon fillet – 1 kg;
  • refined vegetable oil – 100 ml;
  • onions – 8 pcs.;
  • salt – 3 tbsp. l.;
  • sugar – 1 tbsp. l.

Cooking method:

  1. Cut the fish pieces into plates about 5 mm thick or a little more.
  2. Mix salt with sugar. You can add any spices.
  3. Place fish in layers in a glass bowl, sprinkling each layer with a sugar-salt mixture. Cover with film and refrigerate overnight.
  4. In the morning, the lightly salted fish is ready, but you can improve its taste: place onion rings between the layers, add oil, and let it sit there until evening.

Steamed coho salmon

  • Cooking time: 35 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 1511 kcal.
  • Purpose: for lunch.
  • Kitchen: homemade.

The easiest, healthiest, dietary option for lunch or dinner is steamed coho salmon in a slow cooker. If you have not yet figured out how to cook red fish in this way, it’s time to fill the gap. No unnecessary movements, only the simplest ingredients, no fat: this recipe will firmly settle in your cookbook. Steamed steaks can even be served on a holiday table - they look very beautiful.

Ingredients:

  • coho salmon – 2 pcs.;
  • soy sauce – 3 tbsp. l.;
  • lemons – 2 pcs.;
  • water – 500 ml;
  • salt – 1.5 tsp;
  • pepper – 1 tsp;
  • seasonings for fish.

Cooking method:

  1. Gut the fish carcasses and cut into steaks.
  2. Salt, sprinkle with pepper and seasonings.
  3. Pour water into the multicooker bowl.
  4. Place coho salmon steaks on a steaming rack and pour over soy sauce. Cover with lemon slices.
  5. Cook at 500 W for half an hour. Steaming mode.

Coho salmon fish in foil

  • Number of servings: 3 persons.
  • Calorie content of the dish: 1692 kcal.
  • Purpose: for lunch.
  • Kitchen: homemade.
  • Difficulty of preparation: medium.

Red fish always looks especially attractive on a holiday table. Try baking it whole, stuffed with rice and sour berries, and it will reveal a new side to you. Fragrant coho salmon fish in foil in the oven cooks quickly, and the only thing that can cause some difficulties is creating the sauce that will need to be poured over the dish before serving.

Ingredients:

  • large coho salmon;
  • cherry tomatoes – 10 pcs.;
  • a bunch of dill;
  • long rice - a glass;
  • cranberries - a handful;
  • butter – 25 g;
  • sea ​​salt;
  • lime;
  • a bunch of cilantro;
  • ginger root – 3-4 cm;
  • garlic clove;
  • olive oil – 3 tbsp. l.

Cooking method:

  1. Gut the fish and wash it. Fill with cherry tomato halves and rub the outside with sea salt (a small heaped spoon).
  2. Wrap in foil and bake for 20 minutes at 190 degrees.
  3. Prepare the rice by boiling and simmering in a frying pan with butter.
  4. Mix it with cranberries and torn dill.
  5. Fill the coho salmon with this mass through the cut on the belly. Bake for another 20 minutes, uncovering the foil. The temperature is already 200 degrees.
  6. Make a sauce from lime juice, grated ginger and garlic, torn cilantro and olive oil. Drizzle over hot fish before serving.

Grilled coho salmon

  • Cooking time: 40 minutes.
  • Number of servings: 3 persons.
  • Calorie content of the dish: 1346 kcal.
  • Purpose: for lunch.
  • Kitchen: homemade.
  • Difficulty of preparation: medium.

Grilled coho salmon skewers are a recipe with which you can diversify your everyday menu. The marinade is so simple that even a child can handle it; you can choose additional vegetable ingredients to suit your taste. If possible, try using the same recipe when you have access to a grill - these kebabs turn out even tastier over an open fire.

Ingredients:

  • coho salmon – 700 g;
  • young zucchini;
  • lemons – 2 pcs.;
  • olive oil – 2 tbsp. l.;
  • head of garlic;
  • a bunch of parsley;
  • seasonings

Cooking method:

  1. Cut the cleaned fish fillet into 4*4 cm cubes.
  2. Sprinkle with seasonings, pour in the juice of 1 lemon and olive oil. Add torn parsley and chopped garlic. Mix with your hands. Leave in this marinade for 20 minutes.
  3. Soak wooden skewers for a quarter of an hour, string pieces of coho salmon onto them, alternating with thick zucchini slices and lemon slices. Cook at 200 degrees for 20 minutes.
  4. The kebabs must be turned over every 5-6 minutes and watered with the juice that flows down onto the baking sheet. To cool, it is advisable to transfer to a wire rack.

Coho salmon fish in a frying pan

  • Number of servings: 5 persons.
  • Calorie content of the dish: 1579 kcal.
  • Purpose: for lunch.
  • Kitchen: homemade.
  • Difficulty of preparation: medium.

Some housewives consider fried coho salmon to be dry, but this only happens if they do not know the basic principles of working with it. This product should always be prepared with either breading or batter. Additionally, it is important to maintain the correct temperature conditions. Look carefully at the technology described below, and you will no longer have the question of how to fry coho salmon so that the meat is juicy.

Ingredients:

  • coho salmon steaks – 4-5 pcs.;
  • ground dill – 1 tsp;
  • ground rosemary – 1 tsp;
  • soy sauce – 3 tbsp. l.;
  • ground pepper mixture – 2/3 tsp;
  • mustard seeds – 1/2 tsp;
  • olive oil – 3 tbsp. l.

Cooking method:

  1. Wash each steak and dry with a paper towel.
  2. Apply soy sauce on both sides using a brush.
  3. Mix the spices thoroughly. Sprinkle the steaks with them - they should be completely covered. Drizzle with olive oil.
  4. After 25-30 minutes, heat the frying pan (do not grease it with anything!).
  5. When it is heated, place the steaks there and reduce the burner power to minimum.
  6. Fry the coho salmon for 7 minutes on each side first. Then for 5 minutes, re-frying until crusty.
  7. Before serving, you can sprinkle the dish with lemon juice.

Coho salmon fish in a slow cooker

  • Cooking time: 1 hour.
  • Number of servings: 3 persons.
  • Calorie content of the dish: 1239 kcal.
  • Purpose: for lunch.
  • Kitchen: homemade.
  • Difficulty of preparation: medium.

The simplest dish you can come up with in a hurry is stewed coho salmon fish in a slow cooker with sour cream and cheese filling. It is prepared quickly, all the housewife needs to do is cut the fish fillet, mix the rest of the ingredients and set the correct mode. Additionally, you can throw in some fresh or frozen champignons, or a vegetable mixture.

Ingredients:

  • coho salmon – 500 g;
  • sour cream - a glass;
  • cheese – 100 g;
  • a bunch of greenery;
  • salt, seasoning.

Cooking method:

  1. Gut and wash the fish. Cut into large pieces.
  2. Place on the bottom of a multicooker bowl, cover with a mixture of grated cheese and sour cream. Add half a glass of water, herbs, seasonings, salt.
  3. Cook for 45-50 minutes.

Coho salmon fish with vegetables

  • Cooking time: 30 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 1622 kcal.
  • Purpose: for dinner.
  • Kitchen: homemade.
  • Difficulty of preparation: medium.

Are you looking for a healthy but tasty option for dinner or a very filling breakfast that won’t harm your figure? Coho salmon baked under a protein cap with vegetables is an ideal choice for everyone, including men and children. It is recommended to cook this dish in the oven using ceramic dishes, but you can also do it in a frying pan. This will be faster, but the fish will have to be cut smaller.

Ingredients:

  • coho salmon (fillet) – 800 g;
  • higher eggs cat. – 8 pcs.;
  • 10% cream - half a glass;
  • a bunch of greenery;
  • salt;
  • carrot;
  • onions – 2 pcs.;
  • green beans – 200 g;
  • tomatoes – 3 pcs.

Cooking method:

  1. Finely chop the vegetables and onions.
  2. Cut the fish fillet into pieces and add salt.
  3. Take only the whites from the eggs and beat them with cream.
  4. Distribute the pieces of coho salmon into portioned baking containers. Add vegetable mixture. Pour in the protein-cream mixture.
  5. Preheat the oven with the dish to 185 degrees.
  6. After 25 minutes, sprinkle with torn herbs. Cook for another 10-12 minutes.

Coho salmon pie

  • Cooking time: 45 minutes.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 4946 kcal.
  • Purpose: for tea.
  • Kitchen: homemade.
  • Difficulty of preparation: medium.

Do you love hearty pastries that can be used not only for breakfast, but also for dinner? Try this amazing coho salmon and fried mushroom pie! Butter, which is used to lubricate the surface, is an optional component - without it, the crust will be less golden, but the calorie content of the dish will be reduced. For greater nutritional value, you can add boiled rice to the filling.

Ingredients:

  • yeast dough – 800 g;
  • coho salmon – 800 g;
  • onions – 2 pcs.;
  • egg;
  • mushrooms – 300 g;
  • greenery;
  • butter – 70 g;
  • salt;
  • sesame.

Cooking method:

  1. Make the filling by chopping the coho salmon fillet with a knife and mixing with the onion minced through a meat grinder. Salt this mass and sprinkle with herbs.
  2. Chop the mushrooms, fry with a piece of butter (no more than 15-20 grams).
  3. Divide the dough in half. Roll out to the size of the baking sheet.
  4. Place the filling on one half. Cover with the second part, wrap the edges.
  5. Brush with beaten egg and butter, sprinkle with sesame seeds. Bake at 190 degrees for 25 minutes.

This product is versatile in terms of flavor combinations - it can be served as a snack with beer or as a gourmet meal with wine. Recommendations from professionals will help you successfully prepare any dish from coho salmon:

  • Do not use alcohol to marinate this fish.
  • Coho salmon is ideally complemented with walnuts, brown sugar, champignons, ginger, and balsamic vinegar.
  • Are you planning to fry coho salmon in pieces? Make them a simple egg batter with flour - they will retain their juiciness.

Find out other recipes.

Video: Coho salmon - steak in a frying pan

 

 
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