Sockeye salmon or coho salmon: which fish is better and fattier, comparison of taste and recipes for cooking steaks

Differences between coho salmon and sockeye salmon

Coho salmon is one of the largest representatives of the Salmon family. It lives in the waters of the Pacific Ocean. Its weight can reach 15 kg. Other characteristics:

The body is elongated, grows up to 1 meters.
The scales of coho salmon are light and quite bright.
The head is massive, the mouth is especially noteworthy.
Forehead raised high.

Moving in the water, this fish shimmers with all the colors of the rainbow due to its numerous bright scales. The upper part of the head is green with a bluish tint. There are black spots of irregular shape on both sides of the body.

Sockeye salmon is also a representative of Salmonidae , but its weight is less.
It does not exceed 3.5 kg. The body length also rarely reaches more than 80 cm. In appearance, sockeye salmon resembles chum salmon. However, the latter has a large number of stamens on its gills, which is not found in sockeye salmon.

Coho salmon: characteristics and composition

“Silver salmon” is the name given to coho salmon in Japan and America. The fish got its name due to its silvery scales. In Russia, the ancient name has been preserved - “white fish”.

Coho salmon live in the waters of the Sea of Okhotsk and the Pacific Ocean. Moreover, the sizes of Asian specimens are much smaller than the American representatives of the species. For example, fish that live along the coast of Asia reach sizes up to 80-90 cm . The weight of such a specimen does not exceed 7-8 kg .

Silver salmon meat has a reddish color and is considered a delicacy in taste. It contains:

With such an abundance of useful substances, coho salmon has one significant drawback. It contains 62.9 mg of cholesterol per 100 g of product. This fish also has a peculiar advantage - it has a fairly low calorie content - about 180 Kcal per 100 g of product .

Fish habitats

When talking about trout, people often combine any species of fish belonging to the salmon family and living in freshwater bodies. In fact, this group includes many species. These are char fish, characterized by their small size, chum salmon, and chinook salmon.

The habitats of coho salmon may vary depending on the specific species. The Japanese and Americans call it Silver Salmon. In Asia, or more precisely, in the Anadyr River, other species live. Sometimes you can find such fish in Hokkaido. Far Eastern coho salmon are found in Kamchatka.

Another species is concentrated in large numbers near the coast of North America on the Pacific Ocean. Here it can be found from the coast of California all the way to Alaska. North American coho salmon, which live near the North American continent, are much larger in size compared to their Asian counterparts.

Coho salmon spawn in their fourth year of life. Freshwater species are ready to reproduce already in the third year of life. Coho salmon move to freshwater bodies in early summer. Spawning continues until December. Depending on the timing of spawning, this fish can be divided into several varieties . These are summer, autumn and winter species of coho salmon.

More expensive, but tastier. How is wild salmon different from salmon?

Salmon or Atlantic salmon is currently an endangered species, but thanks to their breeding on fish farms, this delicacy is available at relatively low prices all year round. The same cannot be said about wild salmon from the waters of the Pacific Ocean. Experts and amateur gourmets say that the quality of farmed salmon cannot be compared with wild salmon.

The flavor, texture and color of Pacific salmon fillets are superior to all farmed salmon. Wild salmon swim long distances and their color is the result of their natural diet of krill, plankton and algae. In fish farms, salmon is grown in containers, and the characteristic pink color of the fillets is artificially imparted. Some businesses are exploring more natural methods of raising fish due to the potential health risks associated with such production. For most of the planet's inhabitants, such fish remains a rare seasonal delicacy. Fresh Pacific salmon are delivered to markets around the world in just a few weeks from mid to late summer. Farmed salmon have two fundamental differences: compared to wild salmon, they are significantly cheaper and much fattier. Therefore, those who want to try real salmon face two problems. Firstly, it can be quite difficult to distinguish farmed from wild in appearance; most people are not familiar with the diversity of Pacific species, so any salmon can be called salmon or red fish. Secondly, due to the lower fat content of wild salmon, their preparation requires more care; this excellent fillet is quite easy to spoil with improper cooking.

Coho salmon is a large fish, reaches 98 cm in length and weighs 14 kg. Coho salmon is clearly distinguished from other salmon by the bright silver color of its scales, which is why its Japanese and American name is silver salmon (Coho salmon, silver salmon). Coho salmon are most common on the North American Pacific coast, where they range from Alaska to California. But its range also covers waters off Kamchatka, the Commander Islands and Hokkaido. Coho salmon meat contains from 6.1 to 9.5% fat. It contains vitamins B1, B2, minerals and trace elements - iron, potassium, calcium, magnesium, sodium, phosphorus, chlorine, molybdenum, nickel, fluorine, zinc, chromium. The red fish itself, as coho salmon is also called, differs from many salmon in its characteristic color. The meat is not pink, like other salmon, but an intense red color.

Coho salmon can be used in balanced diets, including for weight loss. Coho salmon is allowed to everyone without exception: it will only benefit small children - its meat contains few small bones - and pregnant women and elderly people; obesity from it does not threaten anyone, and there is only one contraindication - do not overeat, and do not eat it too often, especially with serious gastrointestinal diseases.

In our menu you can find rolls and sets with “silver salmon” meat at a special price!

Taste qualities of fillet

Coho salmon fillet is very healthy, as it is rich in B vitamins. It is included in various diets. It contains calcium and potassium, as well as other trace elements. Coho salmon fillet can be eaten by all people without exception, regardless of age. But despite all these favorable factors, it cannot be called dietary.

In comparison, sockeye salmon is often recommended for diabetics as it can normalize blood glucose levels. Like coho salmon, it contains a large amount of B vitamins and various microelements. Sockeye salmon meat normalizes the condition of the skin, calms the overexcited nervous system and reduces inflammation in the digestive tract. It contains phosphoric acid and fluorine, which affect the metabolism in cells.

Coho salmon fillet is considered more refined. It is often used in haute cuisine. But this does not mean that housewives cannot prepare it at home.

The fillet is very tasty and is most often used for main courses. Sockeye salmon has a peculiar fillet. Its taste is revealed especially well when adding ordinary salt.

Of course, there are certain contraindications to eating these types of fish. Certain restrictions are imposed on people with gastritis, cholecystitis, and hepatitis. Also, you should not consume them in large quantities if a person is diagnosed with kidney failure. Both of these fish are quite fatty, so nursing women should exercise caution when consuming their meat.

Useful properties of coho salmon

Overall benefit

Let us list the main beneficial properties of “white fish”:

normalizes the functioning of the central nervous system;
activates brain function;
prevents the development of cancer;
strengthens blood vessels;
normalizes hemoglobin;
reduces the risk of strokes and heart attacks;
increases immunity;
strengthens tooth enamel;
normalizes the functioning of the thyroid gland;
has a positive effect on vision;
promotes the development and strengthening of bone and muscle tissue, etc.

Important! Coho salmon meat contains a powerful antioxidant - astaxanthin, which eliminates the presence of heavy metals and radionuclides, which prevents the development of cancer.

For women

Fish contains many useful substances that a woman needs. Thanks to regular consumption of coho salmon, you can improve the structure of your hair, strengthen your nails, and refresh your skin. Fish meat will help normalize the nervous system, activate metabolic processes in the body, and improve sleep.

For men

Men can also use coho salmon. Due to the composition of the fish:

it strengthens muscles and bone tissue;
increases efficiency;
reduces the risk of cardiovascular diseases;
increases the body's protective functions, etc.

During pregnancy

Dietary meat is recommended for pregnant women in moderation. Like other products, it should not be overused. White fish has everything necessary for the proper development and growth of the fetus.

Meat will help women recover after giving birth. Thanks to the included beneficial elements, they strengthen the nervous system, relieve fatigue and normalize sleep.

During feeding

Women who are breastfeeding should be careful when using this fish to avoid allergies. You can try a small amount of meat first and monitor your baby's reaction. If all is well, meat can be included in the diet.

Coho salmon promotes the proper development of bone and muscle tissue and strengthens bones. Thanks to the vitamins and microelements contained in meat, the child will have normal mental development. The vitamin complex will give your child strong teeth and hair.

A woman needs recovery after childbirth, so using silver salmon will help.

For children

“Northern fish” can be given to children without fear of choking from the bones. There are practically no small bones in the fillet, so the finished parts of the tenderloin will not only delight your children, but it will also be beneficial for the development of the body.

In losing weight

Since silver salmon meat is a dietary product, it is recommended for overweight people and those on a diet. There are almost no carbohydrates in fish, there is a small amount of fat, so do not be afraid of excess weight. Fish dishes cannot be called high-calorie. They are prepared for people on a no-carb diet. This will satisfy your hunger and get rid of excess weight.

For gout

Medical advice is required before introducing coho salmon into the diet. The meat cannot be called very fatty, but there are still concerns that such fish, despite its beneficial properties, will have a negative impact on the patient’s health.

If you decide to eat “northern fish” from time to time, you should steam it. No salted or fried meat!

For gastritis

For diseases such as gastritis, it is better to give up fish or cook meat, taking small quantities. In any case, professional advice is required.

Harm and contraindications

If fish is eaten in moderation, it will not harm. It will only be useful. But, despite this, there are categories of sick people who should refuse coho salmon or limit its quantity.

Contraindications:

hypersensitivity to fish proteins or seafood;
allergic reactions;
gastritis and ulcers;
liver and kidney pathologies;
hepatitis.

Healthy and tasty recipes

Coho salmon can be grilled on a grill, similar to kebabs. Many lovers of meat shish kebab, having tried this dish, prefer the latter. This fish is quite tasty when salted. But you can also smoke, marinate and even boil such fish. Gourmets prefer to cut the fish into steaks and bake it on the grill.

Sockeye salmon is also quite tasty if you smoke it. It is also quite tasty when salted. But here it is important to strictly follow the recipe and select the optimal amount of salt. Sockeye salmon can be baked and steamed.

To make steaks from coho salmon, it is cut across the carcass. The optimal thickness of the pieces is at least 3 cm, otherwise the fish will lose the essence of its taste. The tail and head are used to prepare fish soup, so they are never thrown away.

Rub the steaks with a mixture of salt, red pepper and other seasonings to taste. After this, place them on the grill and leave for 10 minutes. The fish must be turned regularly during the process. It is also important to periodically drizzle the pieces with lemon juice for a fresher taste. The finished dish is served to the table with vegetables and herbs. You can serve it with champagne or dry white wine.

Methods for preparing coho salmon

This fish can be prepared in many ways, the most common being kebabs and steaks; these dishes are not inferior in taste to any meat.

Coho salmon cooked with vegetables and filled with omelette

Various vegetables (at your discretion);

Fish (coho salmon);
Hard cheese;
Mayonnaise sauce;
Chicken eggs (about 7 pieces);
Cream (half a glass);
Various greens;
Salt;
Spices.

Fish fillets must be thoroughly washed and cut into portioned pieces. Rub with spices, salt and spread mayonnaise on the pieces. Place the onion, pre-cut into half rings, on the bottom of the mold, and place the fish on top. Place the remaining onions and vegetables on top of the laid fish.

Prepare an omelette mixture from chicken eggs, add cream and pour over the fish. Place in the oven for half an hour, 5-10 minutes before readiness, sprinkle everything with grated cheese and herbs (if any). The fish is ready.

Coho salmon in batter

Coho salmon (half a kilo);
Vegetable oil (for frying);
Acetic acid (1 tsp);
Water (0.4 l.);
Chicken egg (1 pc.);
Flour (3 tbsp);
Green onions (feathers, 3 pcs.);
Salt, pepper (to taste).

You need to add vinegar to the water, add pre-chopped onions to the prepared marinade, add the fish cut into pieces and put it in the refrigerator for about 1-1.5 hours. After the specified time has passed, the coho salmon must be removed from the marinade and dried. Season the fillet pieces with salt and pepper on both sides.

Pour flour into a bowl with the addition of eggs and salt. Roll each piece of fish in flour with additives and fry until a crispy crust forms.

Shashlik

Silver salmon (1 kg);
Curry seasoning (1 tsp);
Sunflower oil (4 l.);
Salt, pepper (to taste).

The fish must be freed from skin and bones, cut into small pieces of the same size. Oil, salt and seasoning must be mixed and pour the finished mixture over the fish fillet, mix thoroughly and put in the refrigerator for 60 minutes.

Remove the pieces from the refrigerator and thread them onto skewers; fry the kebab in an oiled frying pan until done.

Silver salmon steak

Coho salmon (0.4 kg);
Lemon (1 pc.);
Oil (1 tbsp);
Pepper and salt (to taste).

The fish must be thoroughly washed and dried. Cut into small pieces, salt and pepper. Mix the oil with the juice of half a lemon, grate the resulting mixture onto the coho salmon.

Place the fish in a frying pan and fry a little, the main thing is not to dry it out. The coho salmon should remain pinkish inside. If desired, the steak can be cooked not in a frying pan, but on a grill.

Ear

White fish (0.3 kg);
Potatoes (4-5 pcs.);
Onion (1 head);
Carrots (1 pc.);
Water (2-2.5 l.);
Pepper, salt (to taste);
Butter (1 liter in the ear and for frying);
Greens (50 gr.).

Cut a small piece of fillet into cubes, chop the peeled potatoes into cubes. Grate the carrots, finely chop the onion, fry it all in butter.

Place the pre-boiled fish backbone on a plate and add potatoes to the resulting broth; after boiling, add the fish and salt. When the potatoes are almost ready, add the fried vegetables and peppers. Add butter and finely chopped herbs to the soup. Bring to a boil and the soup is ready. I add the fish.

Coho salmon contains a large number of various vitamins and microelements. The taste of this type of salmon is simply excellent, and there’s nothing to say about the caviar. This fish should be eaten in limited quantities.

Nutritionists allow it to be consumed even by people who are on a diet. Despite its fat content, it does not cause obesity. Instead of any other fish, it is better to offer children this particular one and not be afraid that the child will get a bone stuck in his throat, because... there are practically no small seeds in it.

Salmon: composition and calorie content

Salmon or Atlantic (lake) salmon, as this representative of the salmon family is also called, is found in the cold waters of the Atlantic Ocean or lakes of the Northern Hemisphere.

The size of the fish sometimes reaches one and a half meters, and the weight can be up to more than 40 kilograms. Tender, tasty pink meat puts the product in the category of delicacies.

The meat of this delicacy contains:

Squirrels.
Fats.
Amino acids.
Vitamins A, B1, B2, C, E, PP.
Fatty acids (including Omega-3).
Potassium.
Sodium.
Phosphorus.
Calcium.
Iron.
Methionine.

Due to its low calorie content (only 200-220 Kcal), salmon meat is considered dietary. The methionine content makes the product unique in its benefits.