Common names: Coho, salmon, silver salmon, medium red salmon.
Regional names: Hoopid salmon, white salmon, jack salmon, blush salmon,
silversides.
Identification: Metallic blue on dorsal surface, silvery
below; black spots on back; Gums white.
Range: Baja California to Bering Sea and Northern Honshu,
Japan and Korea.
Season and Catch Methods: July through October from Southeast
Alaska to Yukon River. Caught by seine, drift gillnet, set gillnet and
trolling.
Size: Average 10 lbs, range 5 to 18 lbs.
Product forms: Fresh: dressed; dressed/headed; fillets,
skin-on or skinless, pin-bone in or boneless; steaks. Frozen: dressed/headed;
fillets, skin-on or skinless, pin-bone in or boneless; steaks. Canned: 1/4#,
1/2# and 1#. Dressed headed graded: under 4 lbs, 4-6 lbs, 6-9 lbs and 9-12 lbs.
Steaks and fillets typically graded: 4-, 6-, 8-, 10- and 12 ounce portions.
Packaging: Fresh and frozen dressed/headed fish 50 to 100 lb
boxes. IQF and vacuum packed frozen fillets and steaks 5 to 10 lb cartons.
Nutritional Value (3.5 oz (100 g) raw fillet): 146 Kcal, 54
Kcal from Fat, 22 g Protein, 6 g Total Fat, 1 g Saturated Fat, 1 g Omega-3 Fat,
39 mg Cholesterol, 46 mg Sodium.
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