Due to its late harvesting season, coho is one of the more popular choices for smoked salmon. A lot of fishermen and fishing companies may focus on king salmon or sockeye salmon for much of the summer harvesting season, but then go back out later in the season with a coho fishing permit specifically for creating a late-season batch of canned or smoked coho salmon to sell to their customers and to keep their company operations active for a larger part of the year.

In the freezer, smoked coho salmon will keep for three months or more without any appreciable decline in quality and will remain safe to eat indefinitely. Once thawed, a sealed salmon package will still last another couple weeks in the refrigerator or for a few days after opening. Canned coho salmon is popular for the same reason and will remain shelf-stable for 3-5 years. For this reason, it’s a favorite of people who love to eat wild salmon year-round. You can order a large batch of canned or smoked coho salmon in the fall and enjoy it into the following spring and summer when the first salmon runs of the year begin.

Why and Where to Buy Smoked Coho Salmon

The medium fat and oil content, moderate flavor profile, and sizable yield of coho salmon make it a great choice for canning and smoking. You still get the nutritional value of premium wild salmon, while leaving the more popular king and sockeye salmon fillets for grilling and baking. Otherwise, there’s no special steps that need to be taken during the smoking or canning process. Coho works well with both hot-smoked and cold-smoked methods. Look out for your favorite seasoning blend with its honey BBQ, Cajun, or lemon pepper.

You’re likely to have several options for smoked coho salmon, especially when shopping in season from the late summer to early winter. Stock up now and you’ll have a delicious and nutritious option for lunch for months. Here is a selection of currently available products that we found:

DIY Smoking and Canning

More just than a convenient way to buy coho salmon, some people love to smoke and can their own salmon. Some people do it for subsistence as part of living in remote parts of Alaska or the Pacific Northwest. Other people do it as a hobby and, with a little practice, perfect their own personal process for seasoning, smoking, and/or canning the salmon. This can be done with your personal catch of coho salmon, or you can smoke and can wild Alaskan coho salmon shipped right to your front door. BPA-free cans and jars are also popular among DIYers who are looking to produce the most wholesome foods possible. Here are some good online tutorials for salmon canning from The Alaska Life and Instructables.