Coho is one of the species belonging to the genus of Pacific Far Eastern salmons . Due to its excellent taste qualities and a large number of nutrients that contains its meat, very much is loved by many people. Consider the useful properties of coho fish.
Appearance coho salmon
Coho salmon is very easy to distinguish from other salmon fish species, as it has a very bright, shiny scales. That's why the Japanese nicknamed it "silvery salmon", and we used to be called "white fish".
This is a fairly large fish, weighing up to 14 kg, and the length sometimes grows to 98 cm. Coho has a large head, a thick forehead. Also, its distinctive feature is a very short and high tail stem. Coho has a silver scales, which can be on the back with a greenish or blue tint. Also on the coho body there are black spots of irregular shape. Usually they are in the fin area, on the back and head.
Meat coho is fat and tender and has excellent taste qualities. Many consider him to be the most delicious representative of the salmon family. Caviar roe is small, looks like sockeye salmon, however it does not have a bitter taste, for which it is also highly appreciated by gourmets and restaurant chefs.
Benefits and disadvantages of coho salmon
Fish coho has a great benefit when eaten. Its meat is fatty, it contains vitamins of group B (in particular, B1 and B2), omega-3 fatty acids, as well as many useful minerals: potassium, calcium , chlorine, molybdenum, iron, phosphorus, nickel, zinc, magnesium , sodium, chromium. In small quantities, coho salmon meat can be eaten even by children and the elderly, especially since this fish does not have such small bones as, for example, in sockeye salmon. It is not recommended to eat coho salmon with pregnancy, liver diseases, and various gastritis.