|
United States · Michigan · Lake Superior| Common Animals Fish Mushrooms Flora |
|
Oncorhynchus kisutch |
July: Feeding in coastal waters. Fish prepare for river return.
Safe when handled. One of the most valuable commercial fish in the Far East. Used in Japanese and Russian cuisine for smoking and curing.
Silver body color before spawning. Turns bright red with dark head during spawning. Prefers cold, clean waters.
Spinning with spoons, wobblers, and jigs Fly fishing with large flies in river estuaries Coastal sea fishing with live bait
Most active during autumn spawning run. Prefers rivers with moderate current. Best caught in cloudy weather or early morning.
Average weight: 2.5 kg
Meat is bright red, fatty, and tasty. Firm roe suitable for curing. Gut and chill fish immediately after catch. Highly valued for meat quality.
Fillet: Baking, smoking, sashimi
Belly: Boiling, grilling
Head: Fish soup, broths
Belly: Boiling, grilling
Head: Fish soup, broths
Smoked Coho Salmon (Smoking)
Intense aroma and tender meat
Intense aroma and tender meat
1. Rub fillet with salt and sugar mix.
2. Refrigerate for 12 hours.
3. Smoke for 2–3 hours at 70–90°C (160–195°F).
2. Refrigerate for 12 hours.
3. Smoke for 2–3 hours at 70–90°C (160–195°F).
Baked Coho Salmon with Vegetables (Baking)
Tender meat with juicy vegetables
Tender meat with juicy vegetables
1. Slice fillet and vegetables (onion, tomato, pepper).
2. Place in baking dish, season with salt and pepper.
3. Bake for 25–30 minutes at 180°C (350°F).
2. Place in baking dish, season with salt and pepper.
3. Bake for 25–30 minutes at 180°C (350°F).
Grilled Coho Salmon Steaks (Grilling)
Crispy crust and juicy inside
Crispy crust and juicy inside
1. Marinate steaks in lemon juice and herbs.
2. Grill 3–4 minutes per side.
3. Serve with tartar sauce or garlic butter.
2. Grill 3–4 minutes per side.
3. Serve with tartar sauce or garlic butter.
Salted Coho Salmon Roe (Curing)
Traditional delicacy with rich flavor
Traditional delicacy with rich flavor
1. Rinse roe and remove membranes.
2. Salt in 4% brine for 10–15 minutes.
3. Drain and store in a glass jar in fridge.
2. Salt in 4% brine for 10–15 minutes.
3. Drain and store in a glass jar in fridge.