Calorie Coho, useful properties, cooking

On the shelves of shops along with salmon, salmon and pink salmon there is another species of red fish. Its name is coho salmon. What kind of fish is this, where it is used, how useful to the organism and how it is used in cooking, we described in detail in the article presented to your attention.

Where does cojoue live

Coho is a fish of the salmon family. It lives in fresh waters of rivers, in the Pacific Ocean, along its North American coast, in Kamchatka, Sakhalin and Hokkaido. In length, the fish reaches 1 meter, and weighs 15 kilograms. By the way, such a large coho salmon can be found only in the North American waters of the Pacific Ocean, from California to Alaska.

The fish named for the salmon family has a bright silvery color of scales, which is different from other representatives of the group. In America and Japan, coho salmon is called "silver salmon," and in Russia, mentioning it, "white fish" used to say . Actually, the meat is red.

Coho large, with a large head and broad forehead. This is its main difference from other representatives of the salmon family. By taste, it is similar to pink salmon, salmon and ketu.

Nutritional and calorie content

It's not just a delicious fish, but also a source of important vitamins, macro and microelements. Among its vitamins, B1 (thiamine), B2 (riboflavin), PP, and A. In addition, its meat contains essential minerals: calcium, magnesium, potassium, sodium, phosphorus, chlorine, sulfur, iron, zinc .

In the described salmon family fish, a lot of protein is 21.6 g per 100 grams of weight, the fat content is 6 g, and carbohydrates are completely absent. Calorie content of coho is 140 kcal. By the way, this indicator is less than salmon and salmon, which is especially important for those who adhere to a low-calorie diet.

Useful properties of coho

Coho, like any other red fish, is good for the human body. Its main advantage in a unique, rich vitamin-mineral composition.

The use of this representative of the salmon family for the body is as follows:

• Prevention of heart disease, heart attack and stroke, due to the content of omega-3 fatty acids in the composition;
• Strengthened blood vessels, prevents the formation of fatty plaques on their walls;
• The elasticity of the skin and its premature aging are maintained;
• Memory is improved, concentration of attention is intensified, which, in turn, is also the prevention of Alzheimer's disease;
• The metabolism, blood circulation and liver work are normalized.

As you can see, coho salmon, whose price, moreover, is lower than that of salmon or salmon, is an excellent alternative to them. It is no less useful, therefore, for stable good condition of the body and its normal functioning, it is recommended to eat this fish at least twice a week.

How to choose coho

To a dish of coho salad pleased with exquisite taste, it is important to be able to choose the right fish. For this, it must meet certain criteria:

1. A good fish should have bright silvery, shiny scales that fit tightly to the meat. And irregularities, blemishes and bruises are the main signs of a bad product.
2. The carcass of the fish should be slightly moist and slippery, but not sticky. In this case, even if the price of coho salmon is lower than usual, the purchase should be discarded.
3. Before buying an entire carcass, it is useful to look into the fish's eyes - they should not be cloudy.
4. In the store steaks fresh coho salmon always lie on the ice.
5. When pressing on meat, it quickly restores the shape. No pits on it should not remain.

Calorie content of fresh salmon is 140 kcal per 100 grams. From it they prepare a delicious shish kebab, bake it on the grill, in the oven, in foil, cook and salt. In this case, all the useful properties of fish are preserved in full.

How to cook coho salad in oven

To keep the maximum amount of useful vitamins and minerals in the dish, nutritionists recommend baking coho in the oven. To do this, you can pre-cut the fish into steaks or cook it whole. According to the latest recipe, it turns out to be unusually juicy and tender.

To cook the coho, baked in the oven, you will need:

• Fish carcass, weighing 1.5-2 kg;
• 1 lemon;
• 1 tomato;
• 1 onion;
• salt pepper.

Remove the fish from the head and entrails, rinse well, dry with a paper towel. Across the ridge, make small incisions every three centimeters. Salt and pepper on all sides. Then on the foil put onion cut into thin half rings, on top of it fish, and in the incision place on a slice of lemon and tomato. Turn the foil and send the coho into the oven for 50 minutes. All! Tasty and healthy fish can be served to the table.

Recipe for juicy coho in a foil

Fish, cooked in foil in its own juice, is not only very delicious. This dish is not very caloric, so it can be included in the diet, including protein.

How to cook coho salmon, baking it in the oven with this recipe? First you need to prepare all the ingredients: a couple of steaks 2-3 cm thick, salt, pepper, lemon to taste, foil. Then the sequence of actions will be as follows:

1. Rinse the fish under running water, dry with a paper towel.
2. Salt, pepper to taste, lay on a sheet of foil.
3. Sprinkle steaks with juice of half a lemon, wrap in foil and leave for 10 minutes to marinate.
4. At this time, preheat the oven to 180 degrees.
5. Send Coho Coie in foil to the oven for 40 minutes.

A delicious, healthy and low-calorie dish is ready. Bon Appetit!

Caloric content of coho salmon baked in foil is 150 kcal per 100 grams. Due to the high protein content, the fish well quenches the hunger and is the source of energy necessary for the body.

How to pick salmon in the home

Coho not only bake, but also salt. According to this recipe, it turns out to be melting in the mouth and not inferior in taste to the salmon. To salivate coho salmon at home, the following ingredients will be needed:

• 1 kg of fish fillet with skin;
• 2 tbsp. Spoons of salt;
• 1 tbsp. A spoonful of sugar;
• 1 tbsp. A spoonful of olive oil;
• Black pepper to taste.

Sprinkle coarse under cold water and check for bones in the fish. Then dry the fillet with paper towels. Prepare the mixture for salting. To do this, combine salt, sugar and pepper in one bowl (if desired).

Distribute half of the salty mixture along the bottom of the glass mold. On top lay coho, skin down. After this, pour the remaining mixture on the fish and sprinkle with oil. Cover the dishes with food wrap and send to the refrigerator for 24 hours.

After the specified time, the fish should be taken out, cleaned of salt and wrapped in food film. Keep in the refrigerator for no more than 7 days. The calorie content of salmon is 55 kcal per 100 grams.

When salting fish, it is recommended to take advice:

1. Do not salt coho in a metal container, otherwise the meat will have an unpleasant aftertaste.
2. Do not rub salt into the fillets, but evenly distribute it from above. Otherwise the fish can turn out to be too salty.
3. To reduce the time of pickling salmon, before cooking it can be cut into thin slices beforehand. The proportions for the mixture will remain the same, with the fish can be in two hours.

Grilled salmon steak

Especially delicious turns coho, cooked on the grill. To do this, you need a two-sided grille and brazier with coals. To prepare a dish you need these ingredients:

• Coho salmon fish;
• salt pepper;
• White wine or beer;
• lemon.

Sliced sauerkraut, the steak of which should not exceed a thickness of 2-3 centimeters, salt, pepper on both sides and spread on the grate. Fry for 10 minutes, periodically turning over so that the fish does not burn. During cooking, water the steak with wine or beer, depending on which drink will be served to the table. The fish on the grill with this recipe has an unusual, interesting taste and unique aroma. It is best served with vegetables baked in the same way on the grill.

Now, we hope you know, coho salmon (what kind of fish it is, and what it's eaten with). So, do not deny yourself the pleasure of trying it. Moreover, the price for it is set lower than for salmon or pink salmon, but to the taste of coho salmon is juicier and more tender than another red fish.