Silver Salmon

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Name Coho Salmon
Other name Silver Salmon
Latin name Oncorhynchus kisutch
Japanese name さけ (sake)
Kingdom Animalia
Phylum Chordata
Subphylum Vertebrata
Superclass Gnathostomata
Class Actinopterygii
Subclass Neopterygii
Order Salmoniformes
Family Salmonidae
Species O. kisutch
Genus Oncorhynchus

Flavor & Texture
Orange red color flesh. More subtle in flavor and texture. Delicate flavor with firm texture. Less oily compare to other salmon. It might be the leanest type of salmon.

They can grow to 12 pounds with average ranges from 25 to 35 inches. They can reach 36 pounds.

Mostly coho salmon is available in wild. There are three different methods to harvest this fish; gillnetting, trolling and purse seining. They are available from middle of June through end of October. They can be found in Northern Pacific Ocean from Hokkaido Japan, Russia, Canada, Alaska to Monterey Bay, California.

Sushi Preparation
Salmon is easy to skin and bone because they are big size fish. People do not prefer the bottom belly part because it contains too much fat, however, coho salmon has less fat compare to other salmon. Therefore, this bottom belly part is less noticeable to be prepared as sushi. Skin can be grilled or deep fried as chips if it is cleaned properly. Neck part is the fattiest part. Some people love neck part to be grilled.

Wild Salmon might contain anisakis larvae. Therefore, freezing at least -31 F for 8 hours or -4F for a week is necessary.

Omega-3 fatty acids, high quality protein, selenium, phosphorus and potassium. It has low in saturated fat. It might be the healthiest salmon.

Nutrition Fact 100 grams +3.5 oz
Calories 140
Protein (g) 23
Fat (g) 4
Saturated fat (g) 1
Sodium (mg) 60
Cholesterol (mg) 55
Omega-3 (mg) 1100
Source of information:

Alaska Seafood Marketing Institute, Wikipedia, the Zen of Fish

Silver Salmon Left to Right:Arctic Char, Silver Salmon belly & Silver Salmon Salmon. Sushi Yasuda, NYC

A tiny note:

The review about the taste above is a general review. There is no fish taste the same. The weather, size, quality, the source of the fish and how the sushi chef prepare them are important aspects to the taste and texture. We try to write as accurate as possible. Therefore, we are looking forward to the reader to participate in the discussion/comment to add/adjust/revise those review. Please mention when, where and specific detail how you review the fish.