Along with salmon, salmon and pink salmon, one more species of red fish is found on store shelves . Its name is coho salmon. What kind of fish it is, where it is found, what is beneficial for the body and how it is used in cooking, we described in detail in the article presented to your attention.
Where does coho salmon live?
Coho salmon is a fish of the salmon family. It lives in the fresh waters of rivers, in the Pacific Ocean, along its North American coast, in Kamchatka, Sakhalin and Hokkaido. In length, the fish reaches 1 meter, and weighs 15 kilograms. By the way, such a large coho salmon can be found only in the North American waters of the Pacific Ocean, from California to Alaska.
The named fish of the salmon family has a bright silver color of scales, which is how it differs from other representatives of the group. In America and Japan, coho salmon is called "silver salmon", and in Russia, referring to it, they used to say "white fish". In fact, her meat is red.
Coho salmon is large, with a large head and a wide forehead. This is its main difference from other representatives of the salmon family. In taste, it resembles pink salmon, salmon and chum salmon.
Nutritional value and calorie content
This is not just a tasty fish, but also a source of important vitamins, macro- and microelements. Among the vitamins in its composition can be distinguished: B1 (thiamine), B2 (riboflavin), PP, A. In addition, its meat contains minerals necessary for the body: calcium, magnesium, potassium, sodium, phosphorus, chlorine, sulfur, iron, zinc .
In the described salmon family fish, there is a lot of protein - 21.6 g per 100 grams of weight, fat content is 6 g, and carbohydrates are completely absent. The calorie content of coho salmon is 140 kcal. By the way, this indicator is less than that of salmon and salmon, which is especially important for those who follow a low-calorie diet.
Useful properties of coho salmon
Coho salmon, like any other red fish, is good for the human body. Its main plus is a unique, rich vitamin and mineral composition.
The benefits of this representative of the salmon family for the body are as follows:
- prevention of heart disease, heart attack and stroke, due to the content of omega-3 fatty acids in the composition;
- vessels are strengthened, the formation of fatty plaques on their walls is prevented;
- skin elasticity and premature aging are maintained;
- memory improves, concentration of attention increases, which, in turn, is the prevention of Alzheimer's disease;
- metabolism, blood circulation and liver function are normalized.
As you can see, coho salmon, the price of which, moreover, is lower than that of salmon or salmon, is an excellent alternative to them. It is no less useful, therefore, for a stable good condition of the body and its normal functioning, it is recommended to eat this fish at least twice a week.
How to choose coho salmon
In order for a coho salmon dish to please a refined taste, it is important to be able to choose the right fish. To do this, it must meet certain criteria:
- A good fish should have bright silver, shiny scales that fit snugly into the meat. And bumps, blemishes and bruises are the main signs of a bad product.
- The carcass of the fish should be slightly moist and slippery, but not sticky. In this case, even if the coho price is lower than usual, you should refuse to buy.
- Before acquiring a whole carcass, it is useful to look into the fish eyes - they should not be cloudy.
- In the store, steaks of fresh coho salmon always lie on ice.
- When pressed on the meat, it quickly restores shape. No holes should remain on it.
The calorie content of fresh coho salmon is 140 kcal per 100 grams. A delicious barbecue is prepared from it, baked on the grill, in the oven, in foil, boiled and salted. At the same time, all the beneficial properties of fish are fully preserved.
How to cook coho salmon in the oven
To keep the maximum amount of useful vitamins and minerals in a dish, nutritionists recommend baking coho salmon in the oven. To do this, you can pre-cut the fish into steaks or cook it whole. According to the latest recipe, it turns out to be unusually juicy and tender.
To cook coho salmon baked in the oven, you will need:
- fish carcass weighing 1.5-2 kg;
- 1 lemon
- 1 tomato;
- 1 onion;
- salt pepper.
Clean the fish from the head and viscera, rinse well, dry with a paper towel. Across the ridge, make small incisions every three centimeters. Salt and pepper on all sides. Then put onion sliced in thin half rings on the foil, fish on top of it, and place a slice of lemon and tomato in the incision. Wrap the foil and send coho salmon into the oven for 50 minutes. Everything! Tasty and healthy fish can be served at the table.
The recipe for juicy coho salmon in foil
Fish cooked in foil in its own juice is not only very tasty. This dish has a low calorie content, so it can be included in the diet, including protein.
How to cook coho salmon by baking it in the oven according to this recipe? First you need to prepare all the ingredients: a couple of steaks 2-3 cm thick, salt, pepper, lemon to taste, foil. Next, the sequence of actions will be as follows:
- Rinse the fish under running water and pat dry with a paper towel.
- Salt, pepper to taste, put on a sheet of foil.
- Sprinkle steaks with the juice of half a lemon, wrap in foil and leave to marinate for 10 minutes.
- At this time, preheat the oven to 180 degrees.
- Send coho salmon in foil to the oven for 40 minutes.
A tasty, healthy and low-calorie dish is ready. Enjoy your meal!
The calorie content of coho salmon baked in foil is 150 kcal per 100 grams. Due to its high protein content, fish well satisfies hunger and is a source of energy necessary for the body.
How to salt coho salmon at home
Coho salmon is not only baked, but also salted. According to this recipe, it turns out to be melting in the mouth and not inferior in taste to salmon. To pickle coho salmon at home, you will need the following ingredients:
- 1 kg of fish fillet with skin;
- 2 tbsp. tablespoons of salt;
- 1 tbsp. a spoonful of sugar;
- 1 tbsp. a spoon of olive oil;
- black pepper to taste.
Rinse coho salmon under cold water and check for bones in the fish. Then dry the fillet with paper towels. Prepare a mixture for salting. To do this, combine salt, sugar and pepper in one bowl (optional).
Distribute half of the pickling mixture along the bottom of the glass mold. Put coho salmon on top, skin down. After this, pour the remaining mixture onto the fish and sprinkle with oil. Cover the dishes with cling film and send in the refrigerator for a day.
After the specified time, remove the fish, clear of salt and wrap in cling film. Store in the refrigerator for no more than 7 days. The calorie content of salted coho salmon is 192 kcal per 100 grams.
When salting fish, it is recommended to use the tips:
- Do not salt coho salmon in a metal bowl, otherwise the meat will have an unpleasant aftertaste.
- Do not rub salt in the fillet, but spread evenly on top. Otherwise, the fish may be too salty.
- To reduce the salting time of coho salmon, it can be cut into thin slices before cooking. The proportions for the mixture will remain the same, while it will be possible to eat fish in two hours.
Grilled coho salmon steak
Grilled coho salmon is especially tasty. To do this, you need a double-sided grill and barbecue with coals. To prepare a dish you need the following ingredients:
- coho salmon fish;
- salt pepper;
- white wine or beer;
- lemon.
Sausage sliced into portioned pieces, the steak of which should not exceed a thickness of 2-3 centimeters, is salted, gloves on both sides and laid out on a wire rack. Fry for 10 minutes, periodically turning over so that the fish does not burn. During cooking, pour steak with wine or beer, depending on which drink will be served. Grilled fish according to this recipe has an unusual, interesting taste and unique aroma. It is best served with grilled vegetables in the same way.
Now, we hope that you know coho salmon (what kind of fish is it and what does it eat with). So, do not deny yourself the pleasure to try it. Moreover, the price for it is set lower than for salmon or pink salmon, and coho salmon are juicier and more tender to taste than other red fish.