Coho Salmon
Cohoho delicioso
4
kilograms

average weight

Lives in both fresh and salt water

6

types in Canada

3
years

sustainable age

History

Coho is a homebody compared to other species of Pacific salmon. This fish doesn’t travel far from its original spawning ground, which makes its population easy to track. But don’t start thinking Coho is lazy. Fierce territoriality is what makes this salmon stick close to home – young Coho have to fight for limited space in rivers and streams. Like other species of Pacific salmon, Coho changes colours depending on the stage of its life.

Best sustainable option

Coho salmon, farmed or fished, from British Columbia is sustainable.

In Season

janfebmaraprmayjunjulaugsepoctnovdec

Landed

90,444 tonnes

of Pacific salmon were brought onshore and produced in Canada in 2014.

Did you know?

Unlike other types of salmon, coho stay much closer to the shore when they are in their ocean phase.

Taste/Texture

Delicate flavour.

What to look for

Generally, with salmon, bright skin colour indicates better meat quality. Filets should be moist with no dry or brown spots. The meat should be vibrant in colour. Coho salmon will have light pink flesh.

What a video on Coho Salmon

How to cook

Slow-baked Coho salmon with Roasted Garlic, shallots and chive oil

Mild and firm Coho salmon is perfect slow-baked and served on a bed of roasted garlic and shallots. Savoury and sharp chive oil spooned over top just pumps up the delicious flavour in this dish.

General cooking tips

Salmon can be cooked in a variety of ways, though its high oil content makes it great for smoking. Salmon can also be baked, grilled, or broiled.

More recipes ▸

Meet Chef Spencer Watts

Chef Spencer Watts says cooking is the great love of his life. His father and grandfather were both cod fishermen, so a love of fishing and being on the water runs in his blood. Growing up on the lower mainland of British Columbia, Spencer was inspired by the vast array of fresh local ingredients available.

Spencer is a graduate of the Pacific Institute of Culinary Arts. He quickly progressed through the ranks at The Westin Grand and C restaurant, while training with some of the best local talent in the culinary scene. In 2007 he opened his very own restaurant, ‘Spence on the Coast,’ in Sechelt. Later he started his own local cable cooking show called “Coast Cooking with Spence.”

Spencer is presently enjoying life in Vancouver while working on his cookbook and promoting sustainable seafood.

History

Coho is a homebody compared to other species of Pacific salmon. This fish doesn’t travel far from its original spawning ground, which makes its population easy to track. But don’t start thinking Coho is lazy. Fierce territoriality is what makes this salmon stick close to home – young Coho have to fight for limited space in rivers and streams. Like other species of Pacific salmon, Coho changes colours depending on the stage of its life.

Best sustainable option

Coho salmon, farmed or fished, from British Columbia is sustainable.

In Season

janfebmaraprmayjunjulaugsepoctnovdec

Landed

90,444 tonnes

of Pacific salmon were brought onshore and produced in Canada in 2014.

Did you know?

Unlike other types of salmon, coho stay much closer to the shore when they are in their ocean phase.

Taste/Texture

Delicate flavour.

What to look for

Generally, with salmon, bright skin colour indicates better meat quality. Filets should be moist with no dry or brown spots. The meat should be vibrant in colour. Coho salmon will have light pink flesh.