Coho fish: where it is found and how it looks, average weight and cooking nuances
The benefits of eating seafood have been widely recognized for a long time, so catching different types of fish is very popular. However, not all experienced fishermen know what kind of coho fish, where it can be found and what dishes are prepared from it. Kizhuch is a large fish from the salmon family. It stands out for its iridescent silver scales, hence the names "silver salmon" in America and "white fish" in Russia.
About fish
Its body is wide near the dorsal fin and tapers towards the head and tail. The latter is shorter than other salmon. Its mouth accommodates small but pointed teeth. Its body is silvery white with tight scales and its fins are gray in color.
Russians call coho salmon "white fish" because of its silver color, although its meat is not as bright red as other salmon. It should be noted that it is both tasty and he althy. Astaxanthin gives the meat its red color. The color of the fillet changes during the cooking process, becoming less intense when heated or canned, and darker when cured or smoked.
Coho salmon is a fish of industrial importance. It is able to reach impressive sizes with a length of up to one meter and a weight of up to fifteen kilograms. The maximum size is set at one hundred and eight centimeters and sixteen kilograms. And the average size is between 50-70 cm and four to five kilograms.
This species mainly lives in the northern regions of the Pacific waters. The largest population was found off the coast of North America. In Russia, it is present near Kamchatka.
In Chile, breeding of this fish in incubators is common, and some specimens fall into the rivers there.There are a few subspecies that stay close to low-saline estuaries, while others migrate up to 1,000 kilometers. This species is tolerant of high temperatures compared to other salmonids, with a preferred temperature range of 5-16°C. Being in open waters, it does not fall below 0.25 km; his favorite depth is seven to ten meters.
Coho coho go through a life cycle known as anadromous, during which it moves from the ocean to freshwater rivers to spawn. They begin their lives in a freshwater body of water, living there for a third of their lives, before heading out to sea, where they feed and grow for another third of their lives. For the last third, they return to their birthplace to breed and die.
This predator consumes plankton as a fry, then preys on small fish.In the ocean, coho salmon, before the onset of spawning age, will feast on squid, small fish and crustaceans. During the breeding season, females do not hunt and eat almost nothing, however, they sometimes consume eggs and insects that accidentally get in their way.
At first, coho lives in rivers and lakes near the spawning grounds. After one or two years, it moves to the ocean and becomes sexually mature by the third or fourth year of life. At this time, fish spend about half of their lives in fast-flowing freshwater rivers. After spawning and fertilization, all fish die due to the fact that they spent a lot of energy traveling to spawning grounds, not being able to restore their strength.
Young fish are often vulnerable to various predators, including large members of their own species. The construction of cities near rivers causes destruction of fish habitats and leads to their numerous deaths. Agriculture and deforestation pollute clean water sources, destroying long-lived ecosystems and making it difficult for fish to reproduce.
Adults don't usually face many threats in the ocean, apart from the fastest and largest predatory fish. Birds do not prey on coho salmon, as they do not rise from under the water in large groups.
Features of meat
Coho salmon is a fish with red meat. Its flesh is distinguished by an intense shade, but not as bright as that of sockeye salmon. An interesting feature of this type of salmon is that the fillets become darker when s alted or smoked, and lighter when cooked at high temperatures. Taste and nutrition remain the same.
For most of its life, coho lives in the s alty ocean. The likelihood that it is infected with helminths is extremely small. In addition, any fish is tested for viral diseases before being sold. Therefore, it is permissible to eat coho salmon raw and lightly s alted.
Kizhuch, a type of Far Eastern red salmon, contains few bones. The spine and ribs make up the bulk of the skeleton, while small bones support the back muscles.These small bones are easily removed during filleting, leaving behind smooth, easy-to-eat flesh.
Taste
This fish is simply adored by consumers for its tender meat, which is considered the most delicious among red fish.
Coho salmon is a fatty fish with a high fat content, even higher than that of pink salmon. Its fat is evenly distributed throughout the muscle tissue. However, as the fish approaches the spawning period, it accumulates in the bands of adipose tissue inside the intestines and in the eggs.
People who lived in Kamchatka extracted fat from coho salmon and used it to treat a variety of ailments. Those children who consumed such fat from infancy never developed rickets.
Calories
100 grams of raw Kamchatka coho salmon contains approximately 135 calories.However, the calorie content will differ depending on the method of preparation - fried coho salmon contains more calories than fresh or baked. Also keep in mind that the calorie content varies depending on the part of the fish you eat - for example, the skin and fat contain more calories than the meat itself.
Useful and harmful properties
Coho salmon has a lot of useful properties. This is due to a balanced combination of vital nutrients. A large amount of omega-3 and omega-6 fatty acids contained in it helps fight premature aging, reduces the risk of developing Alzheimer's disease, helps in the treatment of diabetes and activates the body's healing processes.
- By regulating fat and protein metabolism, it prevents weight gain.
- Has a beneficial effect on hormones and the immune system.
- Helps maintain he althy skin and hair while strengthening bones.
- For women, it helps with menstrual discomfort and PMS symptoms.
- In men, it increases potency and also improves fertility.
Silver salmon is saturated with such useful vitamins as PP, D and group B. In addition, it contains such important trace elements as zinc, iodine, selenium, copper and magnesium. It not only promotes he alth, but also has an amazing taste. Regular use of coho salmon will protect he alth and at the same time bring real pleasure from a gourmet dish.
Coho fish is rich in protein, 100 grams contains about 22 grams of protein. Also present in the composition:
- Fat: about 6 grams, including saturated fatty acids.
- Carbohydrates: 0 grams.
- Water: about 70 grams.
Regarding vitamins and minerals, 100 grams contains:
- Vitamin A: 18 mcg.
- Vitamin B12: 4 mcg.
- Vitamin D: 9 mcg.
- Vitamin E: 0.6 mg.
- Folate: 3 mcg.
- Niacin: 5 mg.
- Riboflavin: 0.1 mg.
- Thiamin: 0.1 mg.
- Iron: 0.4 mg.
- Potassium: 440 mg.
- Calcium: 12 mg.
- Magnesium: 33 mg.
- Phosphorus: 300 mg.
- Sodium: 50 mg.
- Zinc: 0.6 mg.
As for the harm, it is worth limiting the use of coho salmon only if you have an individual intolerance to seafood.
Cooking nuances
Silver salmon is a versatile ingredient worth using in dozens of treats, including foil casseroles, fish skewers, salads and soups. To get the best result, it is recommended to follow the advice of experts:
- Spices should be used sparingly when cooking red fish. The combination of rosemary, garlic and soy sauce works well for adding flavor without overwhelming the dish.
- To keep the fish whole during frying, it is best to roll it in breadcrumbs first. Fry it for no more than 3-5 minutes on each side, over medium heat.
- Alcohol based marinades should be avoided as they will overpower the taste; however, drizzling wine while grilling is fine.
- For optimal quality, experts recommend defrosting fillets or carcasses in the refrigerator, not in the microwave.
Choice of fish
Connoisseurs offer some tips to make sure you're buying high quality, fresh produce - the perfect ingredient for culinary projects - and don't make a mistake.
- It is important to consider the scales of this marine fish before buying; it should be smooth, shiny and without any flaws.
- If you press your finger on the fish, the dent should straighten back within a few seconds. If this does not happen, then it is better not to buy this fish, as it has most likely been re-frozen.
- If the eyes appear cloudy, this indicates that the carcass is already stale.
- Finally, the carcass is normally slightly moist to the touch, but there should be no mucus on its surface.
How to cook fish
There are many delicious recipes for this fish. For example, K coho salmon baked in foil with ginger and soy sauce. So, you will need the following ingredients:
- 1 fillet (approximately 500 grams).
- 2 tablespoons of soy sauce.
- 2 tablespoons vegetable oil.
- 1 tablespoon of freshly squeezed lemon juice.
- 1 tablespoon fresh finely chopped ginger.
- 2 garlic cloves, minced.
- 1/2 tsp honey.
- S alt and freshly ground black pepper to taste.
- 2 sheets of foil.
Cooking instructions:
- Preheat oven to 200 degrees.
- Mix soy sauce, vegetable oil, lemon juice, ginger, garlic, honey, s alt and pepper in a small bowl.
- Cut the coho salmon into two equal portions. Divide the sauce mixture evenly between the two fillets.
- Wrap each piece of fish in a sheet of foil, making sure all edges are well sealed.
- Place the baked fish on a baking sheet and put in the oven for 15-20 minutes.
- Check the readiness of the fish with a fork. If the flesh separates easily from the bone, the fish is done.
- Serve the fish hot, garnished with fresh herbs and a slice of lemon.
Later storage
Coho salmon, like other fish, is stored in the freezer. Freezing the product several times is not recommended. Fresh fish can be stored in the refrigerator for no more than two days at a temperature of 0°C to 2°C. There are no restrictions for storing frozen salmon in the freezer at -18°C.
Smoked delicacy should be put on the bottom shelf of the refrigerator, where it will lie for up to five days.
