Wild-caught Coho Salmon fillet, sold fresh by the pound in the Costco seafood department. This salmon has been previously frozen — flash-frozen at sea or at the processing facility to lock in peak freshness — and then thawed for retail display. Coho Salmon (Oncorhynchus kisutch), also known as Silver Salmon, is prized for its firm, pinkish-orange flesh and medium oil content, making it versatile and appealing to a broad range of palates. Its flavor is milder than Sockeye but richer than Pink Salmon, lending itself well to grilling, baking, broiling, pan-searing, and poaching.

Wild Coho Salmon is sourced primarily from the clean, cold waters of the Pacific, including Alaska and the Pacific Northwest. It is naturally rich in Omega-3 fatty acids (EPA and DHA), high-quality protein, B vitamins (B12 and niacin), potassium, and selenium. Flash-freezing at the point of harvest preserves nutritional content and texture equivalent to never-frozen product. Once purchased, it should be kept refrigerated and consumed within 1–2 days, or refrozen promptly if not used immediately.