Depending on location, you could be fishing for an endangered species…
The U.S. National Marine Fisheries Service (NMFS) has identified seven populations, called Evolutionary Significant Units (ESUs), of coho salmon in Washington, Oregon and California.[10][11] Four of these ESUs are listed under the U.S. Endangered Species Act (ESA).[12] These are the Lower Columbia River (threatened), Oregon Coast (threatened), Southern Oregon and Northern California Coasts (threatened), and Central California Coast (endangered).
Why are Coho so Good?
Ocean-caught coho is regarded as one of the best, fattiest fish to eat. It has a moderate to high amount of fat, which is considered to be essential when it comes to taste. They have nearly two times the oil content of pink salmon, but less than sockeyes or kings. They are available fresh and in season, from July to October.
How to identify Coho
Coho salmon have rich, reddish-orange meat and have been called one of the best-tasting salmon. During their ocean phase, coho salmon have silver sides and dark-blue backs. During their spawning phase, their jaws and teeth become hooked. After entering fresh water, they develop bright-red sides, bluish-green heads and backs, dark bellies and dark spots on their backs. Mature adults have a pronounced red skin color with darker backs and average 28 inches (71 cm) and 7 to 11 pounds (3.2 to 5.0 kg), occasionally reaching up to 36 pounds (16 kg).
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Ocean Phase Coho
Freshwater Phase Coho
Breeding Male
Fingerling
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