Our range of Balik salmon was inspired by a Scandinavian tradition. The Balik farm has perfected this recipe by lightly smoking each preparation before each marinade. The care taken with each fillet selected from the vertical part of the salmon (Salmo Salar) puts new life into the original recipe by adding a touch of modernity and innovation.
Balik Sjomga Nori is prepared and influenced from edible “Nori” Japanese seaweeds. These dark green Nori seaweeds are the rarest kind and have been used for centuries in Asian cuisine. The lightly smoked fillet highlights the iodized and subtle taste of this seaweed which has extremely high vitamin B content. This preparation is done with a very light marinade of wasabi, a condiment made from the base of the root of the Japanese wasabi plant.
