Calorie Coho, useful properties, cooking

On the shelves of stores along with salmon, salmon andpink salmon is another species of red fish. Its name is coho salmon. What kind of fish is this, where it is used, what is good for the organism and how it is used in cooking, we described in detail in the article submitted to your attention.

Where does Coed 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 of the salmon family hasbright-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 its taste, it is similar to pink salmon, salmon and ketu.

Nutritional and calorie content

It is not just a delicious fish, but also a source of importantvitamins, macro- and microelements. Among the vitamins in its composition can be identified: B1 (thiamine), B2 (riboflavin), PP, A. In addition, its meat contains the necessary minerals for the body: calcium, magnesium, potassium, sodium, phosphorus, chlorine, sulfur, iron, zinc .

In the described salmon family fish, a lot of protein- 21.6 g per 100 grams of weight, the fat content is 6 grams, and carbohydrates are completely absent. Caloric 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 benefit of this representative of the salmon family for the body is as follows:

prevent heart disease, heart attack and stroke, thanks 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,lower than 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 make a dish from coho salad please with exquisite taste, it is important to be able to choose the right fish. To do this, it must meet certain criteria:

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.
The carcass of the fish should be slightly moist and slippery, but not sticky. In this case, even if the price of coho is lower than usual, the purchase should be abandoned.
Before buying a whole carcass, it is useful to look into the fish's eyes - they should not be cloudy.
In the store steaks fresh coho salmon always lie on the ice.
When pressing on the meat, it quickly restores the shape. No pits on it should not remain.

Calorie content of fresh salmon is 140 kcal per100 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 in an oven

To keep the maximum amount ofuseful vitamins and minerals, 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.

Fish clean from the head and the entrails, goodrinse, 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, baking it in the oven bythis 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:

Rinse fish under running water, dry with a paper towel.
Salt, pepper to taste, put on a sheet of foil.
Sprinkle the steaks with the juice of half a lemon, wrap in foil and leave for 10 minutes promarinovatsya.
At this time, preheat the oven to 180 degrees.
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, baked in foil,is 150 kcal in 100 grams. Due to the high protein content, the fish well quenches the hunger and is a 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. tablespoons 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 checkabsence of bones in fish. Then dry the fillet with paper towels. Prepare the mixture for pickling. To do this, combine salt, sugar and pepper in one bowl (if desired).

Distribute half of the glass formsalty mixture. Top with coho, skinned down. After that, pour the remaining mixture onto 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. Caloric content of coho salmon is 192 kcal per 100 grams.

When salting fish, it is recommended to take advice:

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

Grilled coho grilled steak

Especially delicious is the coho salmon, 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 portions of coho salad, steakwhich 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 for this recipe has an unusual, interesting taste and unique flavor. It is best served with vegetables baked in the same way on the grill.

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