Salmon, Coho

Often called Jack salmon the Coho are metallic blue along the back, fading to a silvery color along the sides and belly with irregular black spotting along the back and upper tail.  Sexually mature fish develop rosy pink shading along their sides and are known as blush cohos.  With smaller numbers than sockeyes, pinks and chums, cohos are cheaper than chinooks, but more expensive than chums.  The meat quality and red color are more consistent than chums.

Farmed cohos are sold pan sized but the larger fish yield fillets with an excellent salmon flavor.  The meat flakes well and has a redder hue than the chum or paler chinook or sockeye.

Cohos are found from Southern California to northern Alaska and Russia but range mainly between Oregon and southeast Alaska.  The season runs from July through September or early October. August ids the peak season in Alaska.

Farmed Cohos are available from Chile, British Columbia and Washington State.

A small roundworm known as Anisakis can be present in salmon.  If eaten alive this parasite can cause internal disorders including vomiting, cramping, and abdominal pain.
 
Nanpphyetus salmincola, is a common flatworm in all wild salmon.  Prolonged or rapid freezing or cooking to an internal temperature of 140 degrees will kill both parasites.

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