Coho Salmon Set

Wild Pacific

Coho Salmon

Latin Name: Oncorhynchus kisutch Other Common Names: Silver, Medium Red (when canned)

Description: Wild coho’s outward appearance

Preparation/Usage: Coho’s high fat content

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.

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.

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.

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. Nutritional Facts: Per 100 grams (3.5 oz) of raw edible portion Calories 121 Total Fat 4.6 Saturated Fat 1.2 Protein 20.0 Cholesterol 32.0 Sodium 73.9 Omega-3 Fatty Acids 0.95

g g g mg mg g

Source: Fisheries Council of British Columbia For Additional Information And A List Of Current Product Suppliers, Contact: BC Salmon Marketing Council #1100-1200 West 73rd Avenue Vancouver, British Columbia, Canada V6P 6G5 Phone: 604.267.3030 Fax: 604.266.3097 E mail: [email protected] Website: bcsalmon.ca

Wild Pacific

Coho Salmon As well, it’s a powerful protein package that’s low in saturated fat and high in polyunsaturated omega-3 fatty acids, which some medical research suggests can reduce the risk of heart disease. Wild salmon offers good taste, eye appeal and versatility making it the perfect ingredient for the perfect meal.

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 industry can guarantee delivery of top quality salmon. Some of the troller fleet is equipped to produce premium FAS (frozen-at-sea) coho. In this process, the salmon is bled and dressed as quickly as possible after being caught. It is then immediately glazed (a thin coat of ice achieved by dipping the frozen fish several times in fresh, cold water)—sealing air away from the fish— and finally quick frozen. This process captures the fresh-caught flavour while preserving the fish’s firm texture and rich colour.

Markets: When available, fresh wild coho is sold in local markets in the usual product forms: whole, dressed, steaks, and fillets. Traditional exports markets for wild frozen coho are Japan, the United States, Germany and Italy. However, in recent years frozen exports of coho been less than 100 tonnes per year. Sustainability: The commercial salmon fishing fleet is strictly controlled on where, when and how they fish. It employs selective harvesting techniques which, in conjunction with close monitoring of run size and catches, allow for optimum escapement levels, that is the number of salmon returning to spawn. This conservation-based fisheries management regime is protecting vulnerable coho stocks along the British Columbian coast allowing them to rebuild and recover. Until that time, commercial fishing of coho remains severely limited.

Recipe Dan Atkinson Of Salmon House On The Hill (West Vancouver, BC) Presents: Juniper Berry Spiked Wild BC Coho SAlmon Steaks With Raspberry Coulis (Serves 4)

4 - 8 oz 32 4 Tbsp

2 cups

Unlike the other Pacific salmon species, coho spends the first full year of its three-year life cycle in its spawning stream before commencing its ocean migration. It also stays much closer to shore during its ocean journey than the other salmon species. Coho’s size, flavour, and attractive reddish-orange colour even after cooking have made it a favourite with restaurateurs. Its high fat content and vibrant colour also make it prized by smokers.

1 cup 1 Tbsp 1/2 tsp 1/2 tsp 1/2 tsp

ly harvested wild Pacific salmon: sockeye, chinook, coho, chum and pink. These 5 species vary in size, colour, texture, fat content, taste and price. Wild salmon’s superb taste comes from the rich ocean nutrients of the North Pacific.

4 - 225 g 32 60 mL

1. Press 4 juniper berries into both sides of each salmon steak. Ensure that they break the skin and don’t just sit on the meat or they will simply fall off. 2. Brush with oil and grill, bake or pan fry. Cook salmon for 10 minutes per inch (2.5 cm) of thickness or until the flesh becomes opaque and flakes easily when pressed with a fork. The centre bones will also come out when the salmon is done. 3. Season with salt and pepper. 4. To serve, drizzle raspberry coulis over the salmon and sprinkle with a few chopped chives

Historical and Anecdotal Information:

Other species: There are 5 species of commercial-

Salmon wild BC coho salmon steaks juniper berries 1 olive oil salt & pepper, to taste raspberry coulis (recipe follows) chopped fresh chives, for garnish

Raspberry Coulis raspberries (fresh or frozen-thawed and drained) simple syrup2 lemon juice salt pepper paprika

500 mL 250 15 2 2 2

mL mL mL mL mL

1. In a blender combine the raspberries, simple syrup, lemon juice, salt, pepper and paprika until liquefied. Strain seeds. 1 2

Juniper berries can be purchased at specialty food stores. To make simple syrup mix together 1 cup water and 1/2 cup sugar.