A PASSION FOR SALMON
PASSION HAS GUIDED US FROM THE VERY BEGINNING
Only the finest Norwegian farmed salmon is processed and matured at Balik, the Salmo Salar, which is raised according to the rules of the art and fed with sustainably sourced food.
After three years in the icy waters of the Norwegian fjords, these noble fish have reached their ideal weight of five to six kilograms and arrive as such in the Swiss mountains.
Quality requires patience. It takes four to five days for the experienced employees to refine this noble fish, before it can be exported to the whole world. What they do, they do with unconditional passion.
Only at Balik do the master smokers know how to smoke the refined Salmo Salar salmon, as was the case at the Tsar's court under the Romanov dynasty in St. Petersburg until 1918.
A TRADITION PERPETUATED
THE WOOD USED FOR SMOKING IS A MANUFACTURING SECRET.
From the employees you will not be able to get anything more than the statement that it is a local essence that has to be stored and dried for 4 to 6 years for a perfect curing process. Whole logs are used for smoking. If you are lucky, on sunny summer days you can watch the production staff sawing wood in front of the picturesque farmhouse.
The tradition of the Tsar's court still guarantees culinary masterpieces today.
Only the logistics have been optimized in recent years. The best salmon in the world deserves to be packaged properly. A refined product and shipping package that keeps this treasure safe and protected during its journey by post.
Balik salmon is and remains synonymous with exceptional moments, a delicious culinary experience. Packages are then sent every day all over the world, to Miami, London, Qatar or Tokyo.
We deliver to private individuals, restaurants and delicatessens, as well as to the Caviar House & Prunier parent company's international stores and restaurants.
Let yourself be enchanted by our delicious Balik salmon and its incomparable taste...
BALIK MANUFACTURE
STEP 1
ON THE FIRST DAY OF THE TRADITIONAL CURING PROCESS, THE SALMON SLOWLY THAW IN PURE, RUNNING WATER FROM OUR OWN MOUNTAIN SPRING.
After three years spent in the icy waters of the Norwegian fjords, the noble fish have reached their ideal weight of five to six kilos and arrive whole in the Swiss mountains.
2.
STEP 2
THE NEXT DAY, THE SALMON ARE CAREFULLY CUT IN HALF, THEN DELICATELY REFINED BY HAND WITH PREMIUM SALT AND STORED OVERNIGHT.
Each touch is like a caress, each cut is made with the love of the job and an unconditional passion.
STEP 3
THE SALMON HALVES ARE BROUGHT FLAT TO THE HEART OF THE FACTORY, IN THE SMOKING ROOM. FOR THE NEXT TEN TO TWELVE HOURS, THEY ARE ENVELOPED IN A GENTLE, NOT TOO HOT SMOKE.
Only the master smoker decides, with great sensitivity and 35 years of experience, exactly when the salmon should be removed from the oven.
4.
STEP 4
SALTED AND SMOKED, THE SALMON SIDES GO UP ONE FLOOR IN THE "ROOM OF ARTISTS" ON THE FOURTH DAY. IT IS HERE THAT THE SALMON SIDES, AFTER BEING CAREFULLY DE-HEADED AND STRIPPED OF THEIR SMOKED SKIN, ARE TRIMMED INTO BACK AND BELLY FILLETS BY NIMBLE AND SKILLFUL HANDS WITH GREAT SENSITIVITY.
What happens in this room is pure craftsmanship and leaves more than one observer speechless.
A QUALITY HOUSE
Every touch feels like a caress, every cut is artfully made and fits perfectly. At the same time, each fillet is critically examined with a trained eye. Because when it comes to maturing Salmo Salar, uncompromising quality is the top priority. Only the best pieces are good enough to be awarded the "Balik" label.
Thanks to the perfect harmony between salmon, salt and smoke, Balik salmon has become the undisputed number one on the world market. The simpler and purer the salmon is served, the more elegantly its unique taste becomes, with every gram of Balik Tsar Nikolaj fillet being a real pleasure for the palate.
THE MANUFACTURE IN PICTURES
SINCE 1978
