Salmon is a super popular and healthy fish that people all over the world love to eat. You can cook it in so many ways, from grilling to baking to eating it raw in sushi.
This article is all about comparing two types of salmon: Coho and Atlantic. We’ll look at the differences in how they taste, what their texture is like, how sustainable they are, and the best ways to cook them.
We’ll also touch on the debate around farmed salmon and why it’s so important to choose seafood that’s good for the environment. So, let’s dive in and explore the world of Coho vs Atlantic Salmon!
Origins and Characteristics
While both Atlantic and coho salmon share some similarities, they differ in their origins and current prevalence.
Atlantic Salmon
Atlantic salmon were once plentiful in the North Atlantic Ocean and the rivers that emptied into it. Sadly, the Atlantic salmon fisheries in the U.S. were closed in 1948 due to overfishing.
Like other types of salmon, Atlantic salmon live part of their lives in freshwater and part in saltwater.
Today, most of the Atlantic salmon you find for sale is farmed due to the overfishing of wild populations.
Coho Salmon
Coho salmon are native to the Pacific Northwest region of North America and Asia.
Like Atlantic salmon, coho salmon are anadromous, meaning they migrate from freshwater to saltwater and back again.
While aquaculture is used to raise coho salmon, wild populations still exist.
Similarities
Both Atlantic and coho salmon are members of the Salmonidae family.
Both types of fish migrate between fresh and salt water.
And both types of salmon are important for both commercial and recreational fishing.
Flavor and Texture Profiles
When it comes to salmon, it’s not just about the health benefits; it’s also about how it tastes and feels in your mouth. Here’s a breakdown of the flavor and texture differences between Coho and Atlantic salmon.
Atlantic Salmon
Atlantic salmon is known for its rich, buttery flavor, which is a big draw for many people. It has a moderate fat content, which gives it a smooth, almost melt-in-your-mouth texture. The color ranges from pink to orange, making it visually appealing on the plate. Thanks to its fat content, Atlantic salmon is versatile and can be cooked in many ways.
Coho Salmon
If you prefer a leaner fish, Coho salmon is a great choice. It has a full, robust flavor, but it’s not as fatty as Atlantic salmon. The texture is firmer and flakier, which some people prefer. Coho salmon ranges in color from orange to a deep red. Because of its texture, it stands up well to grilling and other high-heat cooking methods.
Factors Affecting Flavor
It’s worth noting that the flavor of any salmon can be affected by several factors:
- Diet: What a salmon eats has a big impact on its taste.
- Environment: Whether it’s wild-caught or farmed, and the quality of the water it lives in, can change the flavor.
- Preparation: How you cook the salmon and what seasonings you use will also affect the final flavor.
Coho vs. Atlantic Salmon: Nutrition
Both coho and Atlantic salmon are nutritional powerhouses. They’re packed with:
- Omega-3 fatty acids (EPA and DHA)
- Protein
- Important vitamins and minerals, like vitamin D, B vitamins, and potassium
The main difference between the two types of salmon is their fat content. Atlantic salmon tends to have more fat than coho. That makes coho a leaner option.
You might also see some very small differences in their calorie counts and macronutrient ratios. But honestly, in the context of a balanced diet, these differences are so small that they don’t usually matter.
Sustainability and Aquaculture
When it comes to salmon, sustainability is a major concern, and that leads to a lot of discussion around aquaculture — also known as fish farming.
The aquaculture debate
There are real concerns about how salmon farming can affect the environment. Salmon farms can contribute to pollution and the spread of disease. However, there are ongoing efforts to improve fish farming practices and make them more sustainable. These include things like closed-containment systems and sourcing feed responsibly.
Wild vs. farmed salmon
We’ve seen overfishing decimate wild salmon populations, so aquaculture is sometimes proposed as a way to give wild stocks a chance to recover.
Whether you’re buying wild-caught or farmed salmon, it’s important to look for certifications like MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) to ensure the salmon you’re buying was harvested sustainably.
Secret Island’s approach
Secret Island, for example, uses advanced aquaculture techniques with the aim of reducing pressure on wild populations. Their facilities are designed to mirror the natural environments of the salmon.
How to cook each type of salmon
Atlantic salmon is a good choice when you want its rich flavor to come through in a dish. It’s great pan-seared, baked, or smoked.
Coho salmon’s leaner, firmer texture makes it ideal for dishes where you don’t want the fish to be too oily. Try it grilled, poached, or in ceviche.
However, both types of salmon are versatile and can be used in all sorts of simple and complex recipes.
Frequently Asked Questions
Which salmon is better, coho or sockeye?
That’s a matter of personal preference! Coho is milder and more delicate, while sockeye has a richer, more pronounced salmon flavor due to its higher fat content. Sockeye’s deep red color is also visually striking. Think of it this way: Coho is a subtle symphony, and sockeye is a bold and brassy concerto. It depends on what your palate prefers.
What is the best type of salmon to eat?
Again, it’s subjective! Many consider wild-caught salmon, like Alaskan sockeye or king salmon, to be the “best” due to their flavor, texture, and nutritional profile. However, sustainable farmed salmon, like some varieties of coho, can also be an excellent and more affordable choice. The “best” salmon is the one you enjoy the most and that aligns with your values regarding sustainability and budget.
Why is coho salmon cheaper?
Coho salmon is often cheaper due to a few factors. It’s frequently farmed, which lowers production costs compared to wild-caught salmon. Also, coho tends to be smaller than other salmon species, and its flavor profile is milder, which can impact its market price. Supply and demand also play a role – if there’s a greater supply of coho, the price will likely be lower.
Is coho salmon good quality?
Absolutely! Coho salmon is a delicious and nutritious fish. While its flavor is milder than some other salmon varieties, it offers a delicate taste and a good source of protein, omega-3 fatty acids, and other essential nutrients. When buying coho, look for bright color, firm flesh, and a fresh, clean smell to ensure you’re getting a high-quality product. Whether it’s farmed or wild-caught, coho salmon can be a fantastic addition to your diet.
Key Takeaways
Coho and Atlantic salmon differ in flavor, texture, and nutritional profile, and each has its own sustainability considerations. Whether you prefer the richer taste of Coho or the milder flavor of Atlantic salmon, the best choice depends on your personal preferences and your concern for sustainability.
When you’re buying seafood, it’s important to make an informed decision that considers both what you like to eat and the impact your choices have on the environment.
Both Coho and Atlantic salmon can be part of a healthy, sustainable diet if you choose wisely.