Coho salmon have silver sides and beautiful dark blue backs.  It is this skin color, and its red tender meat that the Japanese consumer has learned to love.  This specie being native to the pacific ocean, there is a long history of consumption in Japan.  It is however only in recent years that this became a specie that everyone can actually find in the local supermarket. With the specie now extensively farmed in Chile´s south, Japans consumption is about 70-90 thousand tons per year.Atlantis handles roughly 10 % of this volume, and is proud to be a key marketing force in this delicacy.  

This fish is not eaten as sashimi or sushi, but is almost always salted and grilled in a Japanese fashion.  As a grilled fish in Japan, it can be served for breakfast, lunch or dinner.

The traditional range of the coho salmon, runs from both sides of the North Pacific ocean, from Hokkaidō, Japan and eastern Russian, around the Bering Sea to mainland Alaska, and all the way south to Monterey Bay, California.