Of all the wild Pacific salmon, the Coho looks most like the Atlantic salmon. The coho’s size, relatively high fat content and excellent color retention make it a desirable fish. Pan-sized coho have a delicate flavor. Fillets from larger fish have an excellent, mild salmon taste but are more flavorful than chum. The flesh of wild coho appears soft but becomes firm when cooked.Reddish-orange coho meat is moderately fatty and flakes well. The flesh is usually pinker than that of chum but paler than chinook or sockeye.