Coho salmon
Coho salmon is originally a wild Pacific salmon from the North Pacific and coastal rivers from Alaska to central California. For aquaculture, the species was first cultured around 1900 in Oregon for enhancement purposes, while modern commercial farming started later in Chile through the Japan-Chile salmon project launched in 1972 and commercial sea-farming established in the early 1980s. Nowadays, coho farming is centered in Chile, with smaller production in Japan and Canada.
Coho is used entirely for human consumption and is marketed mainly as fresh or frozen headed and gutted fish, fillets, and smoked products. It is also widely used for salting, making its position unique among all Salmonids going for export to Japan. Lower grades are perfectly suitable for steaks and cubes production, while heads and frames are gaining popularity as by-products.
Having a sharp increase in volumes in 2025 and outputs reaching 300000 tones the industry is clearly dominated by Chile, with Japan and Canada as smaller secondary producers.
Nutrition data:
Sea Chef Technologies
at a glance
SIA «SEA CHEF TECHNOLOGIES» was created with a simple idea in mind: to connect seafood production with professional, stable service for our customers using modern management and IT technologies. Over time, the company has grown from a small, focused team into a structured organization with employees and agents located around the globe handling a wide range of frozen and fresh fish products, shrimps and molluscs.
