 |
| |
 |
| |
 |
| |
 |
Balik salmon
BALIK Fillet TSAREVITCH®, is a
careful preparation of the selected
heart of the salmon fillet, mildly
smoked according to BALIK
standards. After the trimming, the
silver skin is removed, thus
making every gram a delight. The
BALIK Fillet TSAREVITCH®,
however, is carved very differently:
vertically in slices of about 1 cm.
careful preparation of the selected
heart of the salmon fillet, mildly
smoked according to BALIK
standards. After the trimming, the
silver skin is removed, thus
making every gram a delight. The
BALIK Fillet TSAREVITCH®,
however, is carved very differently:
vertically in slices of about 1 cm.
The careful preparation of the
selected heart of the salmon fillet
revives a tradition from the court of
the Tsars of Russia. For special
occasions only the very best was
good Enough after the trimming, the
silver skin is also stripped off, thus
making every gram a delight.The
BALIK fillet TSAR NICOLAJ,
however, is carved very differently:
vertically in slices of about 1 cm. The
result are succulent medallions of
an unequalled flavour which can be
served very attractively.
selected heart of the salmon fillet
revives a tradition from the court of
the Tsars of Russia. For special
occasions only the very best was
good Enough after the trimming, the
silver skin is also stripped off, thus
making every gram a delight.The
BALIK fillet TSAR NICOLAJ,
however, is carved very differently:
vertically in slices of about 1 cm. The
result are succulent medallions of
an unequalled flavour which can be
served very attractively.
The selected salmon (salmo salar)
are subtly smoked in the traditional
wood-burning oven according to an
old Russian recipe. After the
smoking procedure, the salmon
sides are trimmed, i.e. The smoking
skin and the bones are removed,
and the salmon is then vacuum
packed. Thus, its exquisite flavour is
preserved and will unfold when the
salmon is being carved into thin
slices.Each package contains
carving instructions and some
ideas for serving. A BALIK side is
best served with few but fresh
ingredients. The tasty BALIK bread
is an ideal complement. Garnish
the dish with some lettuce leaves, of
different colors, add some creme
fraîche and spread black pepper
from the mill over the freshly carved
slices.
are subtly smoked in the traditional
wood-burning oven according to an
old Russian recipe. After the
smoking procedure, the salmon
sides are trimmed, i.e. The smoking
skin and the bones are removed,
and the salmon is then vacuum
packed. Thus, its exquisite flavour is
preserved and will unfold when the
salmon is being carved into thin
slices.Each package contains
carving instructions and some
ideas for serving. A BALIK side is
best served with few but fresh
ingredients. The tasty BALIK bread
is an ideal complement. Garnish
the dish with some lettuce leaves, of
different colors, add some creme
fraîche and spread black pepper
from the mill over the freshly carved
slices.
BALIK Side trimmed®
| BALIK Fillet Tsar Nikolaj® AVAILABLE NEXT DAY AIR FOR ORDER PROCESSED BEFORE 2 PM EASTERN TIME |
BALIK FILET
TSAREVITCH®
TSAREVITCH®
BALIKUSA
| approx 1/2 lb |
available for next day delivery
available for next day delivery
filet side trimmed
filet tsarevitch
filet 500 gr $ 215 TSAR NIKOLAJ
filet 300 gr $ 129 TSAR NIKOLAJ
filet tsarevitch
filet 500 gr $ 215 TSAR NIKOLAJ
filet 300 gr $ 129 TSAR NIKOLAJ
Balik History
Smoked as in the time of the Tsars in the unspoilt environment of the Swiss mountains, Balik® is a unique salmon with an unrivalled flavour all of its own. Its
uniqueness derives from the telling combination of absolutely pure, running fresh water from an underground spring and a smoking process that relies solely
on local wood. After being specially salted and raffia dried to massage the flesh, the salmon is smoked gently for twenty hours in a one-off process. A delicate
operation that takes into account the atmospheric pressure, controlled with the same care as that given to the water quality and using only rigorously selected
logs. This slow metamorphosis is carried out in an ultra-modern laboratory built in the basement of a splendid traditional farm, where the contrast between
sophisticated technology and unbroken tradition is striking. Then the Salmonidae are delivered into the skilled hands of filleting specialists (five years are
required to train an expert) and afterwards meticulously sorted and labelled prior to dispatch. The end result is Balik®, an unsurpassed chef d’oeuvre of the
salmon world.
Smoked as in the time of the Tsars in the unspoilt environment of the Swiss mountains, Balik® is a unique salmon with an unrivalled flavour all of its own. Its
uniqueness derives from the telling combination of absolutely pure, running fresh water from an underground spring and a smoking process that relies solely
on local wood. After being specially salted and raffia dried to massage the flesh, the salmon is smoked gently for twenty hours in a one-off process. A delicate
operation that takes into account the atmospheric pressure, controlled with the same care as that given to the water quality and using only rigorously selected
logs. This slow metamorphosis is carried out in an ultra-modern laboratory built in the basement of a splendid traditional farm, where the contrast between
sophisticated technology and unbroken tradition is striking. Then the Salmonidae are delivered into the skilled hands of filleting specialists (five years are
required to train an expert) and afterwards meticulously sorted and labelled prior to dispatch. The end result is Balik®, an unsurpassed chef d’oeuvre of the
salmon world.
$ 165 a pound
call for avability
call for avability
$ 195 a lb