Oncorhynchus kisutch
Also Known As
Salmon, Silver salmon, Medium red salmon, Hoopid salmon, White salmon
U.S. wild-caught coho salmon is a smart seafood choice because it is sustainably managed with careful consideration given to impacts on endangered and threatened species.
Facts
Availability |
Fresh mainly in summer through late fall and frozen year-round. |
Source |
U.S. wild-caught mainly from Alaska with smaller amounts from Washington and Oregon. |
Taste |
Smaller coho have a delicate flavor. Fillets from larger fish have a mild taste. |
Texture |
Coho has a high oil content and appears soft when raw, but becomes firm and flaky when cooked. |
Color |
The flesh is reddish-orange, usually pinker than that of chum salmon, but paler than Chinook or sockeye. |
Health Benefits |
Coho salmon is low in sodium and a good source of omega-3 fatty acids, protein, niacin, vitamin B12, and selenium. |
Health & Nutrition
Nutrition facts |
|
| Serving weight | 100 g (raw) |
| Amount per serving | |
| Calories | 146 |
| Protein | 21.62 g |
| Fat, total | 5.93 g |
| Saturated fatty acids, total | 1.260 g |
| Carbohydrate | 0 g |
| Sugars, total | 0 g |
| Fiber, total dietary | 0 g |
| Cholesterol | 45 mg |
| Selenium | 36.5 mcg |
| Sodium | 46 mg |
