Common names: Coho salmon, silver salmon.

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 4 to 18 lbs.

Packaging: Fresh and frozen dressed/headed fish 50 lb boxes. IQF and vacuum packed frozen fillets and steaks 5 to 10 lb cartons.

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.
Dressed headed fish 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.
Canned:
Halves (7.5 oz. net wt.)
Talls (14.75 oz. net wt.)

Nutritional Value
(3.5 oz (100 g) raw fillet):
Kcal: 146
Kcal from Fat: 54
Protein: 22g
Total Fat: 6g
Saturated Fat: 1g
Omega-3 Fat: 1g
Cholesterol: 39mg
Sodium: 46mg