It’s the silver bullet of wild salmon. coho is the unsung hero of the Pacific—sleek, powerful, and packed with quiet confidence. Caught off the rugged North Coast of Haida Gwaii—those storied Islands on the Edge of the World—these fish are as wild and free as the waters they roam. 

Each coho is caught the old-fashioned way: by troll. That means lures, lines, and one fish at a time. With deep reddish-orange flesh and a flavour that’s bold but balanced, coho bridges the gap between everyday elegance and culinary adventure. It’s the salmon chefs love and seafood lovers keep rediscovering. 

Coho is a natural-born performer. Grill it with confidence. Poach it for delicacy. Sauté, bake, broil, or pan-fry—it takes every technique in stride and still steals the show. Its medium-fat content makes it incredibly forgiving, while its mild yet distinctive flavour plays well with everything from bright citrus glazes to smoky spice rubs. 

Raw? Absolutely. Coho makes a stunning sashimi or ceviche. Cooked? It’s dependable, delicious, and dangerously easy to devour. However you prepare it, Coho delivers—bite after bright, beautiful bite.