Description
Part of the famed Copper River salmon family, Coho (Silver) Salmon sits between Sockeye and King in terms of fat and flavor. It’s more delicate than Sockeye and less oily than King, offering the best of both worlds.
Because of the Copper River’s icy temperatures and strong currents, these salmon develop rich muscle tone and flavor complexity. The result is a fillet that’s clean, moist, and well-structured.
Chefs love using Coho for carpaccio, cedar-plank grilling, or oven-baking with lemon and herbs.
It’s also an environmentally responsible choice, caught in small batches with high traceability and minimal bycatch.
Rare, nutritious, and versatile — Coho is a fleeting indulgence worth savoring.
