Silver Salmon (Coho)

With virtually no domestic wild catch, marketed silver salmon is almost entirely farmed (centered in Miyagi Prefecture). Fattier and more vivid orange than 秋鮭 (chum salmon). Pairs well with salt and saikyo miso for grilled and meunière preparations.

• Choose fillets with glossy skin and vivid orange flesh.

• Fatty belly cuts work for salt-grilling; back cuts suit saikyo-yaki and meunière.

• Always check whether the fillet is labeled for raw consumption (sashimi) or for cooking only..

• Fresh: 1-2 days refrigerated.

• Salted: about a week refrigerated.

• Freeze in single-serve portions and use within 2-3 weeks; thaw slowly in the refrigerator to minimize drip and preserve texture..