Coho salmon

The Coho salmon, Oncorhynchus kisutch, (from the Russian кижуч kizhuch) is a species of anadromous fish in the salmon family. Coho salmon are also known as silver salmon or "silvers". It is the state animal of Chiba, Japan.

-During their ocean phase, Coho have silver sides and dark blue backs. During their spawning phase, the jaws and teeth of the coho become hooked. They develop bright red sides, bluish green heads and backs, dark bellies and dark spots on their backs after they go in to fresh water. Sexually maturing coho develop a light pink or rose shading along the belly and the males may show a slight arching of the back. Mature adults have a pronounced red skin color with darker backs and average 28 inches (71 cm) and 7 to 11 pounds (3.2 to 5.0 kg) occasionally reaching 36 pounds (16 kg). Mature females may be darker than males, with both showing a pronounced hook on the nose.
-The eggs hatch in the late winter or early spring after 6 to 7 weeks in the redd. Once hatched, they remain mostly immobile in the redd as the alevin life-stage, which lasts for 6-7 weeks. Alevin no longer have the protective egg shell, or chorion, and rely on their yolk sac for nourishment during growth. The alevin life stage is very sensitive to aquatic and sedimental contaminants. When the yolk sac is completely resorbed, the alevin leaves the redd. Young coho spend one to two years in their freshwater natal streams,often spending the first winter in off-channel sloughs, before transforming to the smolt life-stage. Smolts are generally 100–150 millimetres (3.9–5.9 in) and their parr marks are faded and the adult's characteristic silver scales start to dominate. Smolts migrate to the ocean from late March through July. Some fish leave fresh water in the spring, spend summer in brackish estuarine ponds and then return to fresh water in the fall. Coho salmon live in salt water for one to three years before returning to spawn. Some precocious males known as "jacks" return as two-year-old spawners. Spawning males develop a strongly hooked snout and large teeth.

-He traditional range of the coho salmon runs from both sides of the North Pacific ocean, from Hokkaidō, Japan and eastern Russian, around the Bering Sea to mainland Alaska, and south all the way to Monterey Bay, California. Coho salmon have also been introduced in all the Great Lakes, as well as many other landlocked reservoirs throughout the United States. 

-In their freshwater stages, coho feed on plankton and insects, and switch to a diet of small fishes as adults in the ocean. Spawning habitat is small streams with stable gravel substrates.

Salmonid species on the west coast of the United States have experienced dramatic declines in abundance during the past several decades as a result of human-induced and natural factors


Coho salmon recipes :

1.Simple Grilled Salmon  

2 Salmon filets about 2 lbs
2 tablespoons butter or margarineDill Sauce:
1 cup mayonnaise
2 teapoons dill weed
1 teapoon dijon mustard
1 tablespoon lemon juice
Remove skin from the Salmon filets and wash with cold water. Dry the filets with paper towels. Coat the bottom of baking pan with the butter or magarine. Mix the Dill Sauce ingredients in a small bowl. Place the filets skin side down in the baking dish. Coat the filets with the Dill Sauce mixture. Bake at 375 for 15 minute or until the filets flake. Serves four.

2.Italian Style Salmon with Pasta
 
2 Salmon filets about 2 lbs
4 tablespoons olive oil
1 large onion
1 16 ounce can diced tomatoes (not seasoned)
2 cloves garlic, crushed
1 teapoon basil
1 teapoon oregano
1 tablespoon sugar
1/2 cup white wine
Remove skin from the Salmon filets. In a large skillet, heat the olive oil and saute the onion till tender. Add the salmon filets, saute for 4 minutes. In a bowl combine the garlic, basil, oregano, diced tomatoes, sugar and wine, stir to mix. Add the mixture covering the salmon filets. Cover and simmer for 10 minutes stiring the sauce occasionally. Serve over pasta. Serves four.

3.Salmon Marsala

1 Salmon filets about 2 lbs, cut to serving size
1 medium onion, sliced
1/2 pound sliced mushrooms, baby portebellas
1 1/2 cups Sweet Marsala Wine
1 stick butter or margarine
1 cup flour
Remove skin from the filets and wash with cold water. Dry the filets with paper towels. Heat the butter or margarine in a large skillet. Add the onion slices and mushroooms and saute till tender in the skillet uncovered. Put the flour in a plastic bag, add the salmon filets and shake to coat the filets with flour. Move onions and mushrooms to the side of the pan and add the salmon filets, skin side down. Cook with medium heat for 5 minutes, turn the filets. Add 1 cup the Marsala wine, reserving 1/2 cup, do not pour directly on the filets. Cook the filets for 4 minutes uncovered on medium heat. Remove the filets. Add the remaining 1/2 cup of Marsala wine and deglaze the pan. Serve over wide Egg noodles. Serves four.

That's all for now, enjoy !!!