Description: Wild coho’s outward appearance can differ greatly depending on their point of origin, but they all share the common distinguishing feature of white gums. The third largest of the 5 Pacific salmon species, coho has a vibrant reddishorange, firm flesh. Whole coho weigh on average between 2 kg (4 lbs)and 5.5 kg (12 lbs). Similar to sockeye in flavour and texture, wild coho possesses fine-textured flesh and full flavour.

Product Forms: When available, wild coho is sold fresh or frozen in the usual product forms: whole, dressed, steak and fillets. It is a popular choice of smoked salmon producers and when stocks were more plentiful it was canned as “medium red” salmon.

Availability: A ban on commercial fishing of coho, in place since 1998, has allowed stocks to rebuild to the point that a limited commercial fishery is again allowed in some areas.

Buying Tips: When selecting a fresh salmon make sure the eyes are bright and clear and its skin shiny with tightly adhering scales. Fresh salmon has only a faint, ocean-fresh aroma. Its flesh should be firm to the touch and bounce quickly back into shape when gently pressed. When selecting fillets and steaks look for firm, moist, translucent flesh.

Storing Tips: Keep it clean, keep it cold and handle it with care. Fresh salmon should be kept well-chilled at a temperature around 0°C (32°F). While it’s best to purchase salmon on the day you plan to serve it, you can refrigerate fresh salmon up to 2 days. Rinse gently in cold water; pat dry; then wrap tightly in plastic wrap. If purchased frozen, keep salmon at a constant temperature of –18°C (0°F) or colder. Do not re-freeze if it has been allowed to partially thaw.

Preparation/Usage: Coho’s high fat content makes it perfect for grilling or broiling and cooking does not diminish its attractive colouring. To cook salmon perfectly, follow the “Canadian Rule”: 10 minutes of cooking per 2.5 cm (1 inch) of thickness. Measure at its thickest point (its depth not its width), including stuffing if used. It’s done when flesh is opaque and separates into moist sections when firmly prodded with a fork at its thickest part.

Area of Origin and Range of Availability: Wild coho range along the entire North American coast from as far south as Baja California to Alaska. They are also found along Asia’s north Pacific coast.

Harvest Volume: Coho has always been popular with recreational users, but with the success of stock rebuilding efforts in recent years, a small annual commercial harvest of wild coho will again be possible.

Harvest Method: Traditionally, the troll fleet harvested the majority of commercially harvested coho. The trolling method of hooks and lines uses different lures to specifically target coho. The fish is then individually removed from the lines and handled with care to ensure premium quality and appearance.

Processing Method: By adhering to strict grading and handling methods, both on-board and at federally registered fish processing plants, British Columbia’s commercial fishing industr y can guarantee delivery of top quality salmon. Some of the troller fleet is equipped to produce premium FAS (frozen-at-sea) coho. In this ... cont top right