Coho salmon beneficial properties. Calorie content of coho salmon, beneficial properties, preparation Fat content of coho salmon fish

In the Soviet Union, Thursday was designated fish day. But in fact, doctors recommend eating this food much more often. Let's take coho salmon, for example. Everyone who is overweight and has a whole bunch of chronic diseases must know what kind of fish this is.

Information about Pacific salmon

Name Oncorhynchus kisutch carries a type of Pacific salmon. Among the distinctive features of this inhabitant of sea waters:

• Quite impressive dimensions, especially for Asian representatives of the species - up to half a meter. North American varieties are almost half the size;
• Weight reaches 15 kilograms;
• The scales have an expressive silver tint;
• Massive head with a wide forehead;
• High taste of meat, which has virtually no toughness;
• Large size of the caudal peduncle compared to other fish.

The typical habitat covers the Pacific coast of Russia from Kamchatka to the Sea of ​​Okhotsk, as well as the western shores of North America. In extremely rare cases, it can be found in more southern latitudes (northern Japan).

This fish was known to Russian explorers, who called it white for its appearance.

The benefits and harms of coho fish

Coho salmon fish is not only valuable meat, but also a whole bunch of useful properties:

• It contains many vitamins and minerals necessary for the human body;
• Scientifically proven positive effects on brain function and visual organs. The condition of the human integumentary system improves, fatty plaques inside the blood vessels are eliminated;
• Included in the diet of people suffering from diseases of the cardiovascular system;
• Helps in the prevention of many chronic ailments;
• The calorie content of the dish is quite low. Therefore, people watching their figure can safely include this Pacific guest in their menu;
• High taste: fillet pieces have a pleasant appearance and a delicate, juicy texture;
• The eating process is quite pleasant due to the almost complete absence of bones;
• Feeding small children is acceptable;
• Relatively low price compared to other types of Pacific salmon;
• Doctors recommend eating this fish twice a week.

Harm to the body

However, the description of the properties of coho salmon should not turn into an endless panegyric. After all There may be side effects from using this product:

• Individual intolerance and allergic reaction to individual components of the product are possible;
• Depending on the cooking method, the energy value can vary quite significantly. Dieters are advised to consume the product raw or steamed;
• Due to the purine content in this resident of the Kamchatka shores, he is on the black list of those suffering from gout (especially if the disease is in an acute period);
• In its raw form, you need to eat it with extreme caution: the likelihood of catching worms in this way is quite high;
• The presence of mercury in microscopic quantities automatically excludes “white fish” from the diet of expectant mothers;
• Often fish are caught in special farms located near the shores of large cities. The quality of local water leaves much to be desired. Therefore, it is worth giving preference to “wild” individuals caught at a decent distance from large human settlements.

Sockeye salmon or coho salmon: which is better?

Sockeye salmon is also a salmon found in the waters of the Pacific Ocean. Among its distinctive features that distinguish it from other members of the family:

• It is indicated for those suffering from brittle bones and diabetes. Overall, this is an ideal dish for boosting overall immunity;
• Slows down the rate of aging of the body;
• The taste of the meat can be described as “for everyone.” According to gourmets, it is best to eat it salted;
• The fat content of sockeye salmon is slightly lower than that of its family brother;
• In terms of its taste, sockeye salmon caviar has a somewhat bitter aftertaste;
• The calorie content of sockeye salmon is noticeably lower, which can be a decisive factor for people with excess body weight;
• The price of coho salmon is several times higher than that of the “competitor”.

Thus, sockeye salmon represents a more welcome guest on the table due to the lower price and high taste of meat. Only caviar lovers will have to fork out for a product in a different price category.

Coho salmon or salmon: which is better?

Salmon is a native inhabitant of the North Atlantic, which gained fame as the “royal fish” due to its availability in the old days only for moneybags. Today, almost everyone can taste this overseas delicacy.

And there really is something to enjoy:

• The number of cooking options is almost limitless. The dish will appeal to the home in any form: fried, salted, stewed, etc.;
• Minimum carbohydrate content;
• The proportion of proteins, on the contrary, is high and amounts to 50% of the daily intake of an adult;
• Helps with depression, problems with memory and nervous system;
• Increases metabolism, which is good news for those losing weight;
• Helps eliminate the negative effects of exposure to solar radiation;
• Accelerates skin recovery after serious burns;
• An excellent solution for people with stomach problems.

However, when choosing between salmon and coho salmon, you should still choose the latter.

The fact is that it is mainly artificially farmed Norwegian salmon that ends up on Russian shelves. She has a bad reputation because she is well fed with drugs and artificial feed. Coho salmon in this regard is more useful for humans.

How to salt coho salmon at home in a tasty way?

The pickling recipe is quite simple and includes a few steps:

1. Rinse the fish under a strong stream of cold tap water. Immediately after this, wipe the carcass dry with a piece of cotton cloth or paper napkins;
2. Cut the body into fillet pieces and remove any bones;
3. In a separate bowl, thoroughly mix a tablespoon of sugar and two tablespoons of salt, seasoned with pepper, mustard and other spices to taste;
4. Salting requires a deep glass container. You need to put half of the spicy mixture in it and throw pieces of coho salmon on it;
5. After placing all the available fillets, top the dish with the remaining spices from the bowl;
6. There is no need to thoroughly rub in the salt, otherwise the dish will come out over-salted;
7. Sprinkle the “pie” with a couple of tablespoons of olive oil so that the meat does not turn out tough;
8. Cover the glass pan with a thin layer of polyethylene and place in a cool place (no more than 2-4 degrees Celsius) for a day.

What inhabitant of the deep sea is distinguished by both benefits for the body and excellent taste characteristics? This is, of course, coho salmon. What kind of fish this is was known to the Russians and Japanese for many centuries. But even today it is a welcome guest on the table of many peoples of the world.

Video about cooking salmon

In this video, chef Arkady Rogozin will tell you how to quickly and deliciously pickle kichuga at home:

When it comes to healthy and wholesome food, one cannot help but think of seafood in general and fish in particular. Salmon have always been highly valued, but even among them coho salmon stood out especially - this fish is simply a storehouse of vitamins and microelements necessary for the body. Coho salmon meat has an unsurpassed taste, is easily digestible and benefits everyone without exception. It is not surprising that fishing for this representative of the water element has long been considered a profitable activity. Now its commercial importance is low - the population has become small.

Where does coho salmon live and how is it useful?

Coho salmon are found in rivers and lakes along the Asian Pacific coast from Anadyr to the Sea of ​​Okhotsk. Small populations live on Hokkaido and Sakhalin. Distributed along the entire North American coast, it can be caught in California and Alaska. Coho salmon has silvery scales, which is why the Russians called it “white fish,” and its name translated from Japanese is silver salmon. This fish lives up to five years, at the age of about 4 years it becomes sexually mature. It spawns in rivers and lives there most of its life. It prefers to spend the winter in the sea or ocean. Coho salmon, which is found in Russia, grows to 80-90 cm and reaches a weight of no more than 7 kg. Its North American counterpart is larger - its length is more than a meter, and the weight of especially large individuals is 14 kg or more.

Coho salmon prefer to spawn in the same place where they were born. To do this, he has to overcome a path length of 500-700 km. During spawning, the color of the scales becomes dark crimson.

The really high content of micro- and macroelements in coho salmon meat makes it especially valuable. The beneficial properties of coho salmon are:

• prevention of cardiovascular diseases;
• strengthening immunity;
• regeneration of bone tissue, and therefore prevention of osteochondrosis, osteitis and other bone diseases;
• positive effect on the nervous system and excellent emotional state.

Consumption of “silver salmon” improves vision, prevents baldness, helps avoid thyroid pathologies and helps remove harmful substances from the body. In America, products were tested for environmental safety and numerous studies were conducted to determine the “utility factor” for humans - coho salmon entered the top six products.

Chemical composition and calorie content of coho salmon

There is no fish in the meat, so the energy value is low - only 140 kilocalories per hundred grams of product. Fat – 6 g, – 21 g, water – 72 g. The composition also includes 1.1 g and ash – 1.2 g. Cholesterol content – ​​55 mg.

The product is rich vitamins.

Taste qualities of coho salmon and its use in cooking and for weight loss

Coho salmon is a product that can be included in various diets, including no-carb diets for weight loss. The low fat content and complete absence of carbohydrates will allow you to satisfy even a strong appetite without gaining excess weight. But when preparing diets, experts prefer to include other types of salmon. Not because they are healthier, but because they are cheaper. Sockeye salmon, for example, also contains a large amount of vitamins and elements necessary for the body, but costs an order of magnitude less. Nevertheless, nutritionists recommend including coho salmon dishes in your diet - they are very tasty and absolutely harmless if you have a “fish day” once or twice a month. Coho salmon is useful for pregnant women and children. It has no small bones and is digested fairly quickly.

You can eat the meat of “white fish” in any form - boiled, salted, fried, steamed, smoked and even raw. Coho salmon stroganina is a real delicacy, and those who have tried kebab made from this fish speak of it with admiration.

How to choose the right one

In order not to buy a low-quality product, you need to pay attention to best before date. Frozen fish should be stored for no more than two weeks. The scales of fresh fish retain their characteristic shine; there should be no damage or dark fragments on them. The eyes of coho salmon should not be cloudy or have a film on them. The fillet is elastic, pinkish in color, without spots. And, of course, the smell - if it is strong, it means the product is “not the first freshness”.

Storage Features

Fish must be stored in the refrigerator at a temperature 3-6 degrees below zero, no more than a week.

Harm and contraindications

The only drawback of this product is the rather large amount cholesterol. Therefore, it is contraindicated for people suffering from gastritis or liver disease.

Coho salmon is a very healthy, nutritious and tasty product. It's not often found on shelves, but it's worth spending time looking for. There are many recipes for making coho salmon. Which ones do you know? I would really like to try new dishes and learn unusual ways of preparing them.

Coho salmon belongs to the Pacific salmon genus. Quite a large fish, its size depends on its habitat.

The largest fish can be found in Asian waters; its length will be more than 80 cm and its weight will be up to 15 kilograms. Smaller fish are found in North America.

Coho salmon differs from other fish of the salmon family by the silvery-white color of its scales, and we used to call it “white fish” (calorizer). And in America and Japan they call it “white salmon”.

Calorie content of coho salmon

The calorie content of coho salmon is 140 kcal per 100 grams of product.

Composition and beneficial properties of coho salmon

In addition to its excellent taste, coho salmon contains a large amount of minerals, such as fluorine, chromium, chlorine, phosphorus, potassium, and sodium. Vitamins: PP, E, A.

Omega-3 polyunsaturated fatty acids contained in the red meat of this fish prevent the occurrence of cardiovascular diseases and have a protective effect on the body.

Coho salmon can be harmful to people suffering from liver diseases, gastritis, as well as individual intolerance to the product.

Use of coho salmon in cooking

Coho salmon meat is considered the most delicious of all salmon.

Coho salmon makes an amazing kebab, not inferior in taste to meat kebab (calorizator). This fish is also baked, grilled, fried, added to salads, canned, salted, smoked.

This fish is good to give to children, as it has almost no small bones.

Useful properties of pumpkin

Minerals Description Coho salmon belongs to the Salmon family. The fish is quite large and can reach up to 1 m in length, with a weight of about 15 kg. Depending on its habitat, the fish may have different parameters. Distinctive characteristics include bright silver scales (see photo), This is why this fish is also called “silver salmon”. Coho salmon also have a fairly large head with a wide forehead and a high caudal peduncle. They love this red fish for its tender and juicy meat. On store shelves you can find fresh, frozen, as well as salted and smoked fish, and canned fish is also made from it. How to choose? It is very important to know the rules for choosing coho salmon so that the dish from it turns out tasty and healthy. Here are the main ones: Look at the scales, they should be bright, shiny, and tightly adjacent to the meat. If you see spots, bruises and unevenness, these are signs of poor quality fish. If you buy fish steaks, then choose those that are on ice. Press down on the surface of the fish; the resulting hole should quickly recover. Otherwise, you should refuse the purchase. If you buy a whole carcass, then look at the eyes of the fish, they should not be cloudy. Feel the carcass, it should be a little damp, but in no case sticky. Beneficial features The benefit of coho salmon lies in its chemical composition. It contains a large number of vitamins, among which group B stands out, which is important for metabolism and for the normal functioning of the nervous system. This fish also has a rich mineral composition. It is recommended to consume coho salmon for pregnant women, children, and people with anemia, as the fish increases the level of hemoglobin in the blood. This product contains omega-3s, which are important for the cardiovascular system and brain activity. Use in cooking Coho salmon is used in cooking to prepare numerous dishes. Many famous restaurants have this fish. It can be subjected to various heat treatments, but baked coho salmon is considered the most delicious. Another delicious dish is shish kebab made from this fish. Properly cooked grilled coho salmon turns out delicious and literally melts in your mouth. You can make a delicious roll, soup, and numerous snacks from this fish. How to cook delicious Coho salmon fish? Coho salmon, like other products, has its own characteristics in preparation. If you want to cook a delicious dish, then you must follow them: If you are using frozen fish, you should first defrost it so that the carcass becomes flexible. To do this, leave it in the refrigerator for a while and only then leave it at room temperature. Using a knife or scissors, cut the fish into steaks. If you want to fry fish, you must first roll it in flour and salt. Place the pieces cut side down on a hot frying pan. The fish is fried quickly, a couple of minutes on each side is enough. If you are grilling coho salmon, you can pour beer or wine over the steaks, but the original taste of the fish will be lost. But many will like the new original taste. Cooking coho salmon on the grill will take no more than 10 minutes. Steaks must be turned constantly. Before serving, sprinkle the fish with lemon juice and garnish with herbs. The best additions to this fish are garlic, soy sauce, herbs and spices. Harm to coho salmon and contraindications Coho salmon can cause harm if an individual intolerance to the product is detected. You should avoid such fish if you have gastritis and liver problems. Pregnant women should not eat fish in large quantities. Product Photos

Coho salmon - calorie content and properties. The benefits and harms of kezhucha

Calorie content: 140 kcal.

Energy value of the Coho salmon product (Ratio of proteins, fats, carbohydrates):

Proteins: 21.6 g (~86 kcal) Fats: 6 g (~54 kcal) Carbohydrates: g. (~0 kcal)

Energy ratio (b|w|y): 62%|39%|0%

Coho salmon: properties

How much does Coho salmon cost (average price per 1 kg)?

Moscow and Moscow region 1200 rub.

Coho salmon is a fish that belongs to the genus of salmon of the Pacific Ocean. The size of coho salmon is quite large, in some cases the fish can reach about 90 centimeters, and the maximum weight is approximately 14-15 kilograms. A distinctive feature of coho salmon, thanks to which they stand out among their family, is the silvery tint of their scales; it was this factor that gave rise to the second name for this fish in Japan and America: “silver salmon,” and in Russia some time ago it was called “white fish.” Depending on where exactly coho salmon live, there are different species, the main difference between which is their parameters. For example, the maximum length of coho salmon, which are found in Asian waters, is 88 centimeters, but in North America you can also find half-meter coho salmon.

Coho salmon have several features by which you always recognize them - a thick and large head, on which a rather wide forehead stands out, and the height of the caudal peduncle is also greater than that of ordinary fish. Among all the fish that belong to the salmon family, coho salmon has gained fame as a fish that has the best taste. The meat of this fish is naturally red, it is distinguished by its tenderness and juiciness, much greater than, for example, that of pink salmon. It is thanks to its meat that coho salmon has become very popular in the culinary arts; coho salmon baked in foil is a dish that is found in almost all restaurants that serve fish dishes.

The benefits of coho salmon

The benefits of coho salmon are known all over the world and today this fish is very popular in various restaurants. Baked coho salmon dishes are especially popular, but it is also added to salads, fried in a pan, breaded, and served in most cases with vegetables. The beneficial properties of coho salmon are due to the content of a large number of minerals, micro- and macroelements, as well as useful substances, without which the body’s functioning will be impaired. Red fish contains beneficial Omega-3 polyunsaturated fatty acids, which have a protective effect on the human body, preventing the emergence and development of various diseases associated with the cardiovascular system.

The calorie content of coho salmon is quite low, so many nutritionists advise their patients to regularly, but in moderation, consume the meat of this fish, since it has a beneficial effect on the body without causing obesity. There are practically no small bones in coho salmon, and in addition, its meat has excellent taste, so mothers can safely offer this fish to their children; once they try it, they will no longer be able to refuse it. The beneficial properties of coho salmon have also contributed to the spread of this fish in dietary and baby food, and doctors claim that the benefits of coho salmon are the same for everyone.

Harm to coho salmon

The harm of coho salmon applies to those people who suffer from serious liver diseases, as well as gastritis, and pregnant women are not recommended to consume red fatty fish in large quantities.

Product proportions. How many grams?

1 piece contains 9000 grams

The nutritional value

Coho salmon are caught in the Pacific Ocean and belong to the salmon family. The fish is quite large in size and periodically its length can reach up to 90 centimeters, and its maximum weight up to 15 kilograms. She has one interesting difference from all other fish from her family. It has silvery scales, for which in some countries it is nicknamed “silver salmon,” and in Russia many people like to call it “white fish.”

Coho salmon fish: beneficial properties

It contains a lot of microelements and vitamins, without which the stomach will not function properly. It contains a lot of fatty acids, which help in the fight against many diseases associated with the cardiovascular system. Coho salmon not only helps in the fight against these diseases, but can also prevent them.

For those who are on a diet, it is very useful to eat this fish, as it is quite low in calories. Thus, it saturates the body with the necessary vitamins that are lost during cruel diets and also does not cause obesity.

Another plus about this fish is the absence of small bones, as well as its taste. Therefore, many mothers prefer to give Coho salmon to small children, who, having tried this fish once, will not exchange it for anything. This fish is very healthy and therefore nutritionists add it to baby and dietary foods.

Coho salmon fish: how to cook?

Coho salmon is very popular in many countries around the world and is loved to be served baked in restaurants, but it can also be added to salads.

There are many recipes for cooking Coho salmon; it can be very tasty salted, fried, or cooked in the oven.

Recipe for cooking Coho salmon in the oven

To do this, it is not necessary to use fresh fish; you can also use frozen fish. You will also need two tomatoes, a couple of lemons and pepper and salt to taste.

The fish must be cleaned of scales, cut off the gills and also get rid of the offal, after which it must be thoroughly washed under water. Next, you need to cut the fish on both sides, and then rub it with salt and pepper. Now you need to do the rest of the ingredients, cut the tomato and lemon into thin slices, and then put them into the prepared cuts.

After this, you need to put our fish on a baking sheet that has been previously greased with vegetable oil and put it in the oven preheated to 200 degrees. It must be baked for 40 minutes and in the end you will get a delicious dish.

How to fry Coho salmon?

To do this, you will need to take already gutted fish and cut it into fairly thick steaks. We don't need the head and tail. They can be sent to the ear or given to the cat). The steaks need to be salted and peppered; if desired, you can add spices that you consider necessary.

It is advisable that you have a double-sided grill; it makes it very easy to turn the fish over. You need to fry for 10 minutes, the fish cooks very quickly.

If desired, during frying the fish can be periodically poured with wine or beer, in which case it will turn out much juicier. If you pour beer on it, the fish will come out with a well-done crust. If you use wine, the meat will be very juicy with a peculiar aftertaste.

There are a lot of recipes for preparing this fish and you can choose the one that suits your taste. If you are on a diet, you will get a delicious steamed dish, the main thing is not to forget about such ingredients as pepper and lemon.

Something else on the topic:

Coho salmon: composition, benefits and properties, taste of coho salmon, methods of preparing coho salmon

Coho salmon(Oncorhynchus kisutch) belongs to the fish of the Pacific Far Eastern salmon genus of the Salmonidae family.

Coho salmon is a fairly large fish, reaching a length of 98 cm and a weight of 14 kg. Coho salmon is clearly distinguished from other elk fish by the bright silver color of its scales, which is why the Americans and Japanese call it “silver salmon,” and we once called it “white fish.”

Description of coho salmon

Coho salmon have a large, thick head with a wide forehead and a very high, short caudal peduncle. These characteristics contribute to the fact that coho salmon are easily distinguished from chinook salmon, pink salmon, chum salmon, masu salmon and red salmon. At sea and when entering the river, the scales of coho salmon are shiny and silvery, the upper part of the head and back are greenish, sometimes with a bluish tint. Above the lateral line, on the sides of the body, on the top of the head, on the back and on top of the blade of the caudal fin, there are black spots of irregular shape, of which there are much more and are brighter than those of the masu salmon.

Habitat and habitat features of coho salmon

Along the Asian coast, coho salmon live from the Anadyr River along the Kamchatka coast to the rivers flowing into the northwestern part of the Sea of ​​Okhotsk. Sometimes coho salmon can be found in Hokkaido and eastern Sakhalin. This fish is also common along the North American Pacific coast, where it lives from California (Sacramento River) to Alaska.

North American coho salmon are larger than those found in Asian territory. Asian representatives of this species reach a maximum length of 88 cm and a weight of no more than 6.8 kg. Puberty in coho salmon occurs at 3-4 years of age. Premature early maturation of males living in fresh waters is noted.

Coho salmon enter the rivers from the end of June until December. Kamchadals distinguish between autumn, winter and summer coho salmon. Autumn coho salmon spawn in November-December, winter coho salmon in December-February, and summer coho salmon spawn in September-October. Coho salmon do not spawn in lakes.

Males and females acquire a dark crimson color during the spawning period. The bulk of the young roll into the sea in the 2nd year of life, sometimes this happens in the 3rd and even 4th year. Juvenile coho salmon in fresh waters feed on chironomid larvae and adult insects; they can also eat salmon fry and eggs. In the sea, this fish feeds on smaller representatives of fish, such as herring. Sexually mature adults, as well as all salmon fish, when entering rivers, completely stop feeding. The marine period in the life of coho salmon lasts approximately 1.5 years. Migratory coho salmon overwinter in the ocean.

In some places, for example, in Saranny Lakes (Bering Island), on Kotelny Lake near Petropavlovsk-Kamchatsky and on lakes in the Magadan Region, coho salmon forms a residential form that constitutes independent populations. This residential form reaches sexual maturity in the fourth year of its life.

A female coho salmon spawns an average of approximately 5 thousand eggs, and her fecundity ranges from 1.2 to 6.3 thousand.

Although the number of coho salmon is not very large, it is considered a valuable commercial fish.

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.

Coho salmon meat in moderation is beneficial for everyone, even children and the elderly. There are practically no small bones in coho salmon, and the meat is so tender that children really like it. Coho salmon meat contains fat in the amount of 6.1 to 9.5%, and its calorie content is 140 kcal.

Contraindications for eating coho salmon

Fatty red fish, such as coho salmon, are not recommended for gastritis, serious liver disorders, and should not be consumed in large quantities during pregnancy.

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.

The benefits of seafood have long been proven. Fish contains many substances beneficial to the human body. Red fish from the salmon family is considered not only tasty, but also especially healthy. Let's learn about the beneficial properties and value of silver salmon.

What kind of fish

Coho salmon is a large and tasty fish from the Salmon family from the Pacific Ocean. Its weight can reach 15 kg with a length of 90 cm. Coho salmon has silver scales, a large head and a short tail, and the meat is famous for its excellent taste. Juicy and tender coho salmon fillet is considered the most delicious among salmon.

Did you know? In Japanese, coho salmon means silver salmon.

Silver salmon are found not only in lakes and rivers along the Pacific coast, but also on Sakhalin and the islands of Japan.

About the composition

Coho salmon is rich in vitamins, PP,. It also contains large quantities of: chromium, copper.

The most valuable components are those contained in this product.

Nutritional value and calorie content

Silver salmon has low calorie content.
100 g of product contains 140 kcal, protein - 21.6 g, fat - 6 g, water - 71.2 g. Due to the low calorie content of salmon, many nutritionists advise including it in the diet, but in small quantities.

Useful properties of fish

The tender meat of coho salmon is not only very tasty, but also healthy due to many microelements, vitamins and acids. It is recommended for everyone, even children.

The unique chemical composition has a beneficial effect on metabolism, the functioning of the nervous system, the cardiovascular system, improves brain function and memory, increases the level of hemoglobin in the blood and the protective properties of the body.

Food rich in vitamins improves the condition of the skin, mucous membranes, vision, strengthens teeth and bones. Iodine improves thyroid function, and chromium helps regulate blood sugar levels.

Did you know? In terms of sensitivity to odors, fish are only slightly inferior to dogs.

Application of coho salmon

Silver salmon is widely used in cooking; a huge number of tasty and healthy dishes are prepared from it. It is smoked, salted, canned, baked, fried, and is an ingredient in salads and soups.

Healthy coho salmon contains microelements and vitamins valuable for the body and is low in calories and is often included in diets.

In dietetics

Many nutritionists advise eating coho salmon dishes, because this fish contains absolutely no carbohydrates and very little fat. Salmon dishes promote weight loss and are included in low-carbohydrate diets, helping to satisfy the feeling of hunger for a long time and not gaining extra pounds.

In cooking

Silver salmon is delicious in any form, even raw.
It contains very few small bones, cooks quickly and is easy to season. Dishes made from this fish are served in many restaurants. The most delicious baked coho salmon is very tender and juicy. Many people praise the kebab made from this fish.

Smoked, grilled, fried, salted, and boiled salmon is included in many delicious and healthy dishes.

Coho salmon: for pregnant and lactating women

During lactation, coho salmon will help restore a woman’s health after childbirth, replenish vitamins and microelements, normalize the nervous system, and reduce fatigue.

Healthy fatty acids contribute to the proper mental development of the child, microelements strengthen bones, vitamins ensure healthy hair and teeth. It is advisable for pregnant and lactating women to consume boiled or baked coho salmon.

Important! Red fish should be introduced into a woman’s diet during lactation carefully and gradually, since fish protein can cause allergic reactions in infants.

Harm and contraindications

Doctors do not recommend eating red fish for people with gastritis and liver diseases, as it contains cholesterol.
Do not use if you are allergic to fish protein.

Silver salmon is rare and quite expensive, but its excellent taste and beneficial properties will bring not only gastronomic pleasure, but also great benefits to the body. Coho salmon dishes are tasty, low-calorie and allow you to fill up without excess carbohydrates and fats, without gaining excess weight.

Be sure to include this storehouse of vitamins and microelements in your diet.

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