8 types of salmon and how to cook them

For those considering the environmental impact of the salmon they consume, coho may be the best bet. The The National Oceanic and Atmospheric Administration (NOAA) says this variety of salmon is “responsibly harvested under US regulations” and notes that steps have been taken to ensure that the commercial, recreational and tribal coho fishery is as sustainable as possible. In addition, there is currently a much higher population of wild coho salmon than other more endangered salmon varieties, such as wild salmon. Atlantic salmon. So you can feel good about eating this sustainable fish.

Coho salmon (also called silver salmon due to its coloring) has a milder, more “remembered” flavor than most other varieties, and a firm texture that lends itself well to an array of cooking styles (via Alaskan Wild Company). But it should be noted that, compared to other species of salmon, coho has slightly lower levels of fat, so it is easier to overcook and therefore dry out. For this reason, fish aficionados at the Wild Alaskan Company say poaching is one of the best ways to cook coho salmon. A quick pan-fry or broil in the oven also works well, resulting in a perfectly crispy piece of moist fish on the outside, if done right. Fillets are generally in season from July to October, and you would be remiss if you missed the opportunity to try this fish at its peak – Choice of fish says coho has been called “one of the tastiest salmon”.