Coho

I have never cooked Coho before so I bought one from Iron Maiden at the farmers market to try. After a couple days of thrawing in the fridge, I cut it up. The meat seems to be a little softer than Sockeye and Chinook.



The bits and pieces are good for ceviche. What a happy dish this is, just some parsley and chervil and onion and lemon juice and tomato and salt and pepper. Added some tobasco too.









One big piece is mummified into gravlax with dill, salt, sugar, pepper, vodka and lemon zest.









The other is brined for smoking tomorrow.











The bones are made into tofu and miso soup and the belly strips are the best for grilling, creamy.