Carried out in the heart of Switzerland, the meticulous preparation of the fillet taken from the back of the salmon resurrects the tradition of the court of the Russian tsars. The process has always been a guarantee of culinary masterpieces: The entire flank of the salmon – the Original Cut – is delicately smoked in a wood oven using the Balik method.
Thanks to skillful cutting, every gram of Balik Fillet Tsar Nikolaj is a delight for the palate.
Ancestral know-how
The best salmon fillets in the world
Species: Atlantic Salmon
Minimum weight: 430g
These Balik salmon fillets are produced at the Balik Manufacture, which uses its own water sources of extraordinary purity and particularly rich in minerals. The very first smokehouse was built in 1978 with Israel Kaplan, the last holder of ancestral know-how. The smokehouses are designed in such a way that each salmon is continually in contact with a fine and delicate smoke. We recommend that you slice the Balik Fillet Tsar Nikolaj into medallions approximately one centimeter thick: this is how its unrivaled taste will best emerge
| Valeurs nutritionnelles pour 100g | |
|---|---|
| Valeurs énergétiques (Kcal) | 585 |
| Valeurs énergétiques (K) | 139 |
| Protéines (g) | 23 |
| Matières grasses (g) dont acides gras saturés (g) | 4,9 (0,7) |
| Glucides (g) dont sucres (g) | 0,5 (< 0,5) |
| Sel (g) | 1,3 |
