Coho Salmon, also known as Silver Salmon, is mild and well balanced in flavor. It is less fatty than King Salmon, but not as lean as Sockeye.
Enjoy within 5 days or freeze for later use.
We ship this fish frozen. To thaw fish that has been frozen, place in a sealed bag in a bowl of cool water. Allow a day to thaw prior to cooking.
Starbird Fish is a crew of Vermont fishermen who brave the elements of Alaska's seas to bring you some of the highest quality fish in the world. Harvested June through October, these fish feast on zooplankton, small adult fishes, and occasionally squid.
After fish are caught, Tony of Starbird keeps them in a -20°F freezer! This extends it's shelf life for up to 3 years. Frozen foods degrade faster the warmer the freeze, so keeping this frozen at such a cold temperture helps to maintain the quality until the next harvest comes in from Alaska. Most household freezers are in the 8-20 degree range.
A note on bones: This salmon has been filleted by hand so as to maintain the integrity of the cut- mechanical filleting machines have a tendency to shred the fish. Due to this hand process- you may still find bones in the fish.
My favorite frozen salmon; I order it almost every week!
This is the best salmon I have had. My husband and I have come to rely on it, so that when it is not in stock we don't know what to do. No other salmon we have found compares for taste and texture and freshness.
I like this fish... but why do I always get the worst cut? Is it because I have a pick up day at the end of the week? This is disappointing as the middle part of the fish cooks much more evenly and the scrawny tail end...not so much. I would not care if it was mixed up and some weeks I got A middle section and other weeks I got a tail...in one year of ordering it often, I have received one or 2 middle sections. That does not seem fair.
Best Salmon we have had in a long time. I baked it in a hot oven at 450 for 10-12 min. It was perfect.The meat fell off the skin.
Best Salmon we have had in a long time. I baked it in a hot oven at 450 for 10-12 min. It was perfect.The meat fell off the skin.
Fish itself is good, and I don't mind defining but I was disappointed that it wasn't scaled; it's much easier to scale a whole fish than it is individual portions!
