BALIK.CH
click to visit the
Swiss website
click to visit the
Swiss website
Please call us at 561 651 1051
for pricing and avability
for pricing and avability
BALIK
Considered by most aficionados to be the best smoked salmon in the world, the Balik
salmon traces its roots back to ImperialRussia, where the art of fine dining and its
quality reached unprecedented levels among the Russian aristocracy.
For decades, Balik salmon was all but forgotten, until Hans Gerd Kübel had a chance
meeting with the grandson of the Imperial Court smoker, Israel Kaplan. The two embarked
on a challenge to recreate the original smoke ovens as they existed in the days of
the Imperial Russia.
The location they chose - a 300 year-old farmhouse in the heart of the Swiss Alps –
was selected not only for its pure ground - water, but also for the quality of the wood in
its forests and its altitude – which influences the smoking process. In 1978 the first production
of Balik salmon was presented to the elite of Swiss gastronomes and created
an absolute sensation
In 1984, Peter G. Rebeiz, the president of Caviar House, experienced Balik salmon for
the first time and contacted Mr. Kübel. As aresult of this encounter, Caviar House
became the proprietor of Balik and it is with great pride that, today, Caviar House &
Prunier continues the tradition of the
famous Balik salmon to the same standard
as that produced by the Imperial Court of
Tsar Nicolas II.
If any smokery of salmon has ever shaken
the world of smoked salmon it is without
doubt the Balik Smokery in the Swiss Alps.
Introducing for the first time ever in 1978 the
Fillet of smoked salmon (Fillet Tsar Nicolaj)
Balik introduced to the world a complete
new manner of Salmon consumption and
preparation originating from a 150 year old
recipe used by the Imperial court of Russia.
25 steps constitute the unique Know-How to
produce the original Balik Salmon, which
also constitutes on of the best-guarded
secrets within our company.
We can therefore with great ease claim that
the over 300 copies of our products we
have identified does not even come close
to the original in terms of flavor, color and
substance.
TSAR NIKOLAJ
Careful preparation of the exquisite salmon fillet – acknowledged as a
culinary masterpiece as far back as 1984 – is reviving a tradition from the
Court of the Russian Tsars. For specialoccasions only the very best will do. The
entire side of salmon is lightly smoked using the Balik method. Thorough trimming
makes every gram of Balik Fillet Tsar Nikolaj an indulgence! To prepare
for serving, cut the Tsar Nikolaj fillet vertically into approximately 1 cm thick
medallions. This provides delicious petals of salmon, which can be beautifully
decorated and taste out of this world.
Considered by most aficionados to be the best smoked salmon in the world, the Balik
salmon traces its roots back to ImperialRussia, where the art of fine dining and its
quality reached unprecedented levels among the Russian aristocracy.
For decades, Balik salmon was all but forgotten, until Hans Gerd Kübel had a chance
meeting with the grandson of the Imperial Court smoker, Israel Kaplan. The two embarked
on a challenge to recreate the original smoke ovens as they existed in the days of
the Imperial Russia.
The location they chose - a 300 year-old farmhouse in the heart of the Swiss Alps –
was selected not only for its pure ground - water, but also for the quality of the wood in
its forests and its altitude – which influences the smoking process. In 1978 the first production
of Balik salmon was presented to the elite of Swiss gastronomes and created
an absolute sensation
In 1984, Peter G. Rebeiz, the president of Caviar House, experienced Balik salmon for
the first time and contacted Mr. Kübel. As aresult of this encounter, Caviar House
became the proprietor of Balik and it is with great pride that, today, Caviar House &
Prunier continues the tradition of the
famous Balik salmon to the same standard
as that produced by the Imperial Court of
Tsar Nicolas II.
If any smokery of salmon has ever shaken
the world of smoked salmon it is without
doubt the Balik Smokery in the Swiss Alps.
Introducing for the first time ever in 1978 the
Fillet of smoked salmon (Fillet Tsar Nicolaj)
Balik introduced to the world a complete
new manner of Salmon consumption and
preparation originating from a 150 year old
recipe used by the Imperial court of Russia.
25 steps constitute the unique Know-How to
produce the original Balik Salmon, which
also constitutes on of the best-guarded
secrets within our company.
We can therefore with great ease claim that
the over 300 copies of our products we
have identified does not even come close
to the original in terms of flavor, color and
substance.
TSAR NIKOLAJ
Careful preparation of the exquisite salmon fillet – acknowledged as a
culinary masterpiece as far back as 1984 – is reviving a tradition from the
Court of the Russian Tsars. For specialoccasions only the very best will do. The
entire side of salmon is lightly smoked using the Balik method. Thorough trimming
makes every gram of Balik Fillet Tsar Nikolaj an indulgence! To prepare
for serving, cut the Tsar Nikolaj fillet vertically into approximately 1 cm thick
medallions. This provides delicious petals of salmon, which can be beautifully
decorated and taste out of this world.
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