Alaska Coho Salmon Portions 6 oz Skin-On, PBO
10 lb / 485446
Coho, one of the most acclaimed salmon, is distinguished by its orange-red flesh, firm texture and delicate flavor. The flesh is mild tasting, firm and maintains its color excellently throughout cooking.
The firm flesh and deep natural color of Trident Wild Alaska Coho make it ideal for grilling, pan searing, or poaching. Plate a grilled portion on a bed of Wild Greens with a Tarragon-Dijon Vinaigrette. Or try an exotic Sesame-Ginger Grilled Salmon, with green onions, cilantro, minced ginger, sesame oil and sake.
KEEP FROZEN UNTIL READY TO USE
Conventional oven
Place Alaska Salmon in well-greased or foil lined baking pan. Brush with melted butter or oil. Bake at 400°F. It is not necessary to turn fish during baking.
Pan-Fry
Heat 1/4 inch butter or oil in a hot, but not smoking skillet. Saute Salmon steaks or fillets in a single layer until golden brown on both sides, turning once during cooking.
Grill or Barbecue
Place salmon on a hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn once.
Cooking times and temperatures may vary substantially. Internal temperature should be at least 145°F. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.
Microwave cooking is not recommended.
Keep frozen at 0°F until ready to use
For best results, thaw before cooking. To thaw, remove all packaging and refrigerate below 38 degrees F for 8-10 hours or overnight.
COHO SALMON. CONTAINS: FISH ( COHO SALMON).