Balik smoked salmon filets are sourced in the heart of Switzerland, Manufacture Balik uses incredibly pure, mineral-rich water from its own springs.
Only the exceptional quality of Atlantic salmon from the icy waters of the Norwegian fjords can achieve this level of perfection.
The wood used for smoking is local and needs to be dried for 10 years to achieve the perfect balance of salmon, smoke and salt.
Balik salmon fillets are matured by our master smokers, who put all their passion into creating excellent Balik salmon. The very first smokehouse was built in 1978 with Israel Kaplan, the remaining holder of this savoir-faire. The smoking process for these salmon fillets is based precisely on the architectural style of the Russian smokehouses of yesteryear.
The best salmon fillets in the world
Species: Atlantic salmon
Minimum weight: 280 g
A masterpiece of delicacy and balance by Manufacture Balik in Switzerland.
This smoked salmon is exquisite, it melts in the mouth and will change your perception of salmon forever. The fillet is taken from the heart of the salmon side, tastiest, tenderest part of the salmon.
| 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 |
