Fine dried tuna fillet, to be served cut into slices like a salami and then seasoned with oil and lemon, or flavors and spices to taste. Excellent appetizer with croutons or to accompany with salad. Mosciame is also known as tuna bresaola.
The wide range ofsalmonBalikThey have always inspired totraditionScandinavian; perfectingthe traditional recipe with refined smoking marinades.
And 'so that it becomes Balik brandmodernityand innovation.
Scottish smoked salmon with whiskey barrels wood. Fish grown in the pristine waters of the lochs (marine inlets) of the Highlands.The whole fillet allows you to offer your guests an unusual view of salmon.
The Red King is wild salmon fishing from May to September, from the Gulf of Alaska to the Straits of Ketzebue, strictly catch to love; Salmon is the most valuable that exists in nature by virtue of the size, the color of the meat, the fat content and consistency.
TheSalmon Tsar NikolajIt is one of the finest in the world of the Salmo Salar species.
This thread, from the dorsal part of the salmon is smoked, skinned and vacuum-packed to preserve freshness.
from about 400/500 gr pieces
This particular salmon after the smoking process , it is peppered is marinated in malt whiskey 8 years. This particular maceration gives uniqueness to this product , featuring it from an aromatic presence woody of whiskey.
The classic Carpier salmon contains the choice of the best parts of Norwegian salmon. Once the natural smoking process is complete, the salmon is sprinkled with powder and coffee beans sprayed with olive oil infused with coffee.