“Coho is capable of competing with salmon,” were the words of Salmones Pacific Star sales director Felipe Puga Matte, when IntraFish visited the company’s stand at the Brussels Seafood Exposition last week.
“Pacific Coho has redder flesh. With Atlantic salmon the fat sits between the muscles, while with coho it actually lies in the muscles,” Matte said.
“So when the fish is fried there is hardly any smell, because the smell and taste sit in the fat. Blind tests show that consumers prefer coho to Atlantic due to the color and flavor.”
However,
