Again when salmon have been operating in rivers and seas on the East Coast, salmon dinners have been a New England July Fourth tradition. Wild Atlantic salmon have been just about gone for about 75 years, however newly farmed coho from upstate New York are able to sear or poach and serve historically with peas for the upcoming vacation. It’s certainly one of three principal Pacific salmon varieties, after king (a.okay.a. Chinook) and sockeye. These fish are raised within the Finger Lakes area of New York by LocalCoho, in Auburn, N.Y., in an indoor facility established in 2017 utilizing Recirculated Aquaculture Programs expertise supported by personal funding. The primary fish have been harvested in 2019 and now, with a $500,000 grant from New York State Improvement, they’re increasing from restricted wholesale availability to retail. The brilliantly shiny reddish-pink flesh of the fish, much like arctic char, has a silky texture and a taste that’s milder than sockeye or king.
LocalCoho, Yama Seafood, yamaseafood.com, entire fish ($16.95 per pound); Dorian’s Seafood Market, 1580 York Avenue (83rd Avenue), 212-535-2256, doriansseafood.com, $32 a pound (filleted).
Observe New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.