Coho salmon may be the best choice for those who are concerned about the environmental impact of salmon consumption. The National Oceanic and Atmospheric Administration (NOAA) says this salmon variety is “responsibly harvested under U.S. regulations,” and notes that action has been taken to ensure the commercial, recreational, and tribal fishing of coho is as sustainable as possible. Furthermore, there is currently a much higher population of wild coho salmon than other more endangered varieties of salmon, like wild Atlantic salmon. This sustainable fish is sustainable, so you can feel good about eating it.
Coho salmon (also called silver salmon due to its coloring) has a milder, more “dialed back” flavor that most other varieties, and a firm texture that lends itself well to a spectrum of cooking styles (via Wild Alaskan Company). It’s important to note that coho salmon has a lower fat content than other salmon species. This makes it easier to overcook, and dry it out. Wild Alaskan Company fish experts say that poaching coho salmon is the best way to cook it. If done correctly, you can also broil or pan sear the fish in the oven. This will produce a tender piece of salmon that is perfectly crispy on the outside. Fillets are typically in season from July to October, and you’d be remiss to skip out on the chance to try this fish in its prime – Fish Choice says coho has been called “one of the best-tasting salmon.”
* www.mashed.com – * Source link