Click to zoomCoho Salmon Fillet (Fresh - Wild Pacific)
What it is
Wild Pacific coho sits between sockeye and Atlantic salmon: reddish-orange flesh, a firm flake, and a balanced flavour that is rich without being heavy. A good first wild salmon if sockeye feels too strong.
How we handle it
Sold fresh, skin-on and pin-boned, cut to order at the counter and weighed in front of you. Tell us the thickness you want and we will portion evenly so everything cooks at the same rate.
How to cook it
Pan-sear it skin-down for crisp skin, or roast it at a low heat until it just flakes. It is also the salmon we would put on a cedar plank. Pan-Seared Salmon with Lemon Herb Aioli.
Good to know
Coho runs later in the season than sockeye, so it often fills the counter when other wild salmon has finished for the year.