In The Kitchen

Tips:

Coho are some of the best-tasting salmon available. Here are some tips for keeping your Coho fresh and delicious.

Fresh fish is firm and springs back when you press against it.
Fresh fish has a slightly sea or salty, melony smell. Avoid fish that has a powerful odor.
Coho looks moist and glistens slightly in the light when it’s fresh.
If purchasing a whole fish, ensure that its eyes are clear and full, the gills are pink, and the fish’s rib bones don’t protrude into the belly cavity.
Coho fillets should not have gaping seams or a brownish fringe around the edges.

Use the fish within two days of purchase to ensure ideal freshness and taste.
Generally, a fish will be done in 8 minutes per inch of thickness; the internal temperature of salmon, when properly cooked is 140°.
Properly-cooked fish is firm and resistant when touched; undercooked fish is soft and somewhat translucent.
Flesh separates from the bone easily.
Flesh begins to flake.
Always serve salmon as soon as it’s finished cooking. Fish will continue to cook after it’s removed from the heat.