Balik smoked salmon filets are sourced in the heart of Switzerland, Manufacture Balik uses incredibly pure, mineral-rich water from its own springs. 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 are passionate about perfection. 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 smokehouses are designed so that each salmon is continually in contact with a fine, delicate smoke.
The best salmon fillets in the world
Species: Atlantic salmon
Minimum weight: 480 g
the tastiest, tenderest part of the salmon. Try it and change your perception of smoked salmon forever. A culinary masterpiece from Manufacture Balik, in the heart of Switzerland, prized by the most exacting chefs.
| 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 |
