Coho salmon start arriving to their tributaries off of the Pacific Ocean in early autumn. These fish are hand harvested, iced, filleted and deboned immediately to ensure freshness.
They have a mild, almost sweet flavor and since they are less fatty than sockeye and king, they are perfect for poaching and sautéing. These Coho salmon sides are meatier and perfect when cooking more people. We like these with full bodied Rosé or dry, floral Gewürztraminer.
Each wild Alaskan coho salmon side is 20-32 ounces.
Product arives frozen, perfect for stocking your freezer.
Use & Care Frozen products can be stored in the freezer for up to six months. To thaw, simply remove from the freezer in the morning, and place in a bowl in the refrigerator. Your fresh seafood will be chilled and ready to go by evening.
Wild salmon is rich in omega-3 fatty acids, vitamin D, and iron, and it's a high-quality source of protein. Salmon is one of the few food sources naturally rich in vitamin D, which is needed to absorb calcium, maintain proper levels of calcium in the blood, and promote normal bone growth. It is also exceptionally rich in heart-healthy omega-3 essential fatty acids, which guard against inflammation, reduce the risk of strokes, lower blood lipids, boost HDL ("good") cholesterol, decrease blood pressure, and help prevent heart disease.