Home En FrancaisLoginSite MapContact UsDonate SeaWeb.org
About UsMembershipNewsroomSmart ChoicesResources



Salmon, Coho (wild Alaska)
Oncorhynchus kisutch

© B. Guild/ Charting Nature, www.chartingnature.com

COMMON NAMES

  • Coho salmon
  • Medium Red
  • Silver salmon

A PERFECT SHADE
OF RED

Coho that has just started to turn reddish is referred to as “blush” and may sell at a discount, although it can still be high quality (and quite red). Coho that is fully pigmented is referred to as “redskin” (not to be confused with red, or sockeye, salmon). Redskin sells at a discounted price because its skin turns a less-desirable, reddish hue as well.

KIDSAFE

The KidSafe Seafood program recommends wild coho salmon. It is sufficiently low in mercury and PCBs to be safe for children age three and up to eat at least once a week.

Also known as “silver” salmon, coho is caught from Oregon to Alaska, mostly by trollers and gill-netters. The coho supply is the second lowest of any wild salmon species, after chinook. In most years, coho accounts for less than 10 percent of U.S. wild salmon catches, with landings of 13,000 - 18,100 MT (30-40 million pounds) per year.

Coho salmon is less expensive than chinook or sockeye, but is still considered to be of quite high quality. Among the highest-quality coho in the market are troll-caught, frozen-at-sea fish. Good-quality coho should have bright, silvery skin and orange-red flesh, although the skin color of gill net-caught coho (especially from the West Coast) is more variable. Coho is slightly smaller than chum salmon, averaging about seven to eight pounds.

CONSERVATION NOTES

Coho from central and northern California, southern Oregon and the Oregon coast are all listed as either “threatened” or “endangered” under the U.S. Endangered Species Act. In addition, a number of populations in Washington State are under consideration for listing as threatened species. The poor condition of these populations is largely due to severe habitat loss and degradation.

Coho salmon are particularly susceptible to the impacts of human activity, and have been the salmon species most vulnerable to external habitat pressure. Coho tend to spawn far upriver and prefer tributaries to the main waterways, leaving them vulnerable to habitat loss due to dam construction and water diversion. Fortunately, about half of the natural range of coho is found in Alaska, where habitat is still in relatively good condition and capable of supporting healthy populations.

Although directed fisheries for coho no longer exist in the U.S. outside of Alaska, coho are still caught as bycatch in other fisheries. This incidental catch puts additional pressure on already endangered runs; fishery managers are working to implement measures to limit coho bycatch.

None of the populations of coho in Alaska are threatened with extinction. All wild Alaska salmon has been certified as sustainable to the Marine Stewardship Council (MSC) standard, and wild salmon fisheries in British Columbia are currently undergoing assessment for certification.

IN SEASON

  • July through October

PRODUCT FORM

FRESH AND FROZEN:

  • Whole, headed and gutted
  • Steaks
  • Fillets

BUYING TIPS

The most important thing to keep in mind when buying wild salmon is that no matter how well fishermen and processors handle their fish, there will still be major quality differences due to natural variability. The key is not to buy based solely on species (all coho is not created equal), but to learn about specific runs and their characteristics so you can find the perfect salmon for your needs.

  • Coho is graded 2–4, 4–6, 6–9, and 9 up.
  • Coho skin color grades: ‘brite’, ‘blush’, ‘redskin’
  • Coho is very similar to king salmon in color and texture; the flesh of coho is more orange than red, and the flesh is a bit firmer than the flesh of king salmon.

ASSOCIATIONS

Alaska Seafood Marketing Institute (ASMI)
 311 N. Franklin St., Suite 200, Juneau, AK 99801, Phone: 800–478–2903, Fax: 907–465–5572, Web Site : www.alaskaseafood.org, Email: info@alaskaseafood.org • Promotes major Alaska seafoods, with an emphasis on salmon. The Web site contains useful information, including recipes, promotional materials, and a directory of suppliers.

BC (British Columbia) Salmon Marketing Council
1100–1200 West 73rd Avenue, Vancouver, BC Canada V6P 6G5, Phone: 604–267–3030, Fax: 604–266–3097, Web Site : www.bcsalmon.ca, Email: bcsmc@bcsalmon.ca • Provides information and materials for wild British Columbia salmon.

Pacific Coast Federation of Fishermen’s Associations (PCFFA)
P.O. Box 29370, San Francisco, CA 94129, Phone: 415–561–5080, Fax: 415–561–5464, Web Site: www.pcffa.org, Email: fishlifr@aol.com • A federation of port and fishermen’s associations from San Diego to Alaska, assuring fishermen’s rights and fighting for the survival of commercial fishing as a way of life.