Common Name：
coho/silver salmon
Scientific Name：
Oncorhynchus kisutch
Alaskan Coho salmon can be used in a variety of dishes. As the second largest salmon species, it has a more uniform color and has a tighter meat, with steaks and fillet forms the best choice. The overall oil content in Coho salmon is lower than other varieties so extra attention should be paid when cooking.
Product Specifications：
average 6-12 pounds
Forms：
H&G, whole (gutted), pieces, belly, steaks, smoked
Seasonal Availability：
frozen, year round
Nutrition：
low in fat and rich in omega-3 fatty acids and protein
Flavor / Texture：
Fine tight meat, with orange red color, suitable for barbecuing, baking, boiling and Chinese cuisine
Learn More：
Alaska Coho Salmon
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