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not just smoked salmon
BALIK
Balik Salmon – A royal classic in modern gastronomy
Balik is not just smoked salmon. It is a gastronomic icon, with roots tracing back to the Russian Tsardom and a craftsmanship that today is executed with Swiss precision.
The story begins in the 1970s in Ebersol, Switzerland, where the actor Hans Gerd Kübel and his partner Martin Klöti take over a 300-year-old farmhouse. With access to a natural spring and quality firewood, they dream of producing something extraordinary – not just trout, but Salmo Salar, the true Atlantic salmon.
Collaboration with Norwegian salmon farmers provides them with the best raw material, but it is the meeting with Israel Kaplan, grandson of the last Master Smoker at the Tsar’s court, that truly shapes Balik’s identity. In 1978, they build a smokehouse based on old Russian traditions – a construction that ensures a consistent, cold and aromatic smoking process without interruptions.
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BALIK
The craftsmanship behind Balik
Only Norwegian Salmo Salar from sustainable farming is used. The fish are three years old and weigh between 5–6 kg when they arrive whole at the Balik farm. Here, a 4–5 day process begins, where nothing is left to chance.
Day 1: The fish are placed in flowing spring water.
Day 2: They are carefully filleted and hand-salted with a carefully selected premium salt.
Day 3: The smoking begins. The fillets are placed horizontally in the smokehouse and exposed to mild, locally sourced wood smoke for 10–12 hours – a process controlled according to weather and humidity.
Day 4: In the so-called “artist room”, the smoke crust is carefully removed, the fillets are deboned and evaluated one by one. Only the very best are labeled as Balik Fillet Tsar Nikolaj.
The taste of true craftsmanship
Balik is known for its refined balance between smoke, salt and raw material. The texture is buttery soft, the flavor deep and elegant – completely without notes of fatty fish or excessive smoke.
This salmon requires no garnish. On the contrary, Balik is best elevated through simple serving: thin slices, precisely cut – preferably served chilled, without garnish and for maximum aromatic expression. Perfect as an amuse, part of a tartare or for an elegant brunch with poached egg and hollandaise.
For the kitchen that demands the very best
Balik is a tribute to gastronomic precision. It is not just smoked salmon – it is the world’s most exclusive salmon product, known and recognized in top restaurants around the world
Balik laks – Sjomga – 1 pc.
120,80 €
Balik smoked salmonBalik produces one of the world’s most exclusive salmon – based on Norwegian Salmo Salar, which after three years in the fjords reaches an ideal weight of 5–6 kg. The fish is fed species-specific, environmentally responsible feed from humane farming.After arrival at the Balik farm, each salmon undergoes a gentle process over 4–5 days. First, it is placed in flowing spring water, then cut in half and hand-salted with premium salt, before resting overnight. Finally, it is smoked horizontally for 10–12 hours in a soft, balanced smoke – a method that is highly weather-dependent and requires great experience.The…
Balik tartare – 500g
110,06 €
Balik salmon – Salmo SalarBalik works exclusively with Norwegian salmon of the species Salmo Salar. The fish is fed species-appropriate and environmentally approved feed and spends three years in the Norwegian fjords until it reaches the ideal weight of 5–6 kg.Upon arrival at the Balik farm, each salmon is handled according to a carefully defined process that lasts 4–5 days before it is sent on as finished Balik salmon.Processing:The fish first rests in running spring waterThe next day it is cut in half and hand-salted with Premium saltThe fillets mature overnight before being placed in the smokehouseThe smoking takes place…
