BALIK SMOKED SALMON

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BALIK SMOKED SALMON

Balik salmon is produced in Switzerland and is based on a craft developed since the 1970s. Production takes place on a historic farm in Erbsol, where the focus is on raw materials, process, and consistent quality.
The raw material is Norwegian Salmo salar, farmed in cold fjords for about 3 years to a weight of 5–6 kg. The salmon arrive as whole fish and are processed over 4–5 days with a focus on precision at every stage.
After arrival, the salmon is placed in flowing spring water. It is then split, hand-salted, and rested before smoking.
Smoking takes place slowly over 10–12 hours at a low temperature. The process is manually controlled and continuously adjusted according to conditions such as temperature and humidity.
Balik uses a traditional method with roots in Russia, which differs from classic hot smoking by providing a cleaner and lighter profile.
The result is a salmon with:

Clean and balanced flavor
Light smoking without harshness
Soft and uniform texture

Balik salmon is typically used in cold servings or as a pure product, where structure and flavor stand out clearly.