The careful preparation of the fillets selected from the back section of the salmon revives the tradition of the Tsar's court. Since its rediscovery, this process has been regarded as a guarantor of culinary masterpieces: the complete...

The careful preparation of the fillets selected from the back section of the salmon revives the tradition of the Tsar's court. Since its rediscovery, this process has been regarded as a guarantor of culinary masterpieces: the complete...

The careful preparation of the fillets selected from the back section of the salmon revives the tradition of the Tsar's court. Since its rediscovery, this process has been regarded as a guarantor of culinary masterpieces: the complete...

Due to the high demand for Balik Sushi, we have decided to create the "Balik Fillet Sashimi Style". The first and so far only non-smoked Balik salmon product is a treat for every gourmet and sushi lover. As with the smoked...

For the preparation of Balik Side Classic, specially selected salmon (Salmo Salar) are mildly smoked in our traditional smokehouse. The whole sides of the salmon are then painstakingly parried by hand and the bones and smoked skin are...

For the preparation of Balik Side Classic, specially selected salmon (Salmo Salar) are mildly smoked in our traditional smokehouse. The whole sides of the salmon are then painstakingly parried by hand and the bones and smoked skin are...

The 200g portion of Balik Overture Classic is cut from the whole Balik Side Classic - the "small portion" from the whole side. Specially selected salmon (Salmo Salar) are mildly smoked in our traditional smokehouse to prepare...

Gravlax literally means "buried salmon". This natural method of preserving freshly caught salmon for several weeks was discovered by the Scandinavians centuries ago. We have adapted and refined this tradition for ourselves....

The 200g portion of Balik Overture Gravlax is cut from the whole Balik Side Gravlax - the "small portion" from the whole side. Gravlax literally means "buried salmon". This natural method of preserving freshly caught...

Specially developed as a side dish for our Balik salmon products which are marinated in dill, this sauce complements the perfect taste with its sweet and tangy flavor. Resealable 250g glass. Please store in a refrigerator.

The care taken in the preparation of Sjomga Orange is testament to the perfection that Balik offers. Each of the fillets cut from the belly of the salmon is first lightly smoked, then stripped of its silvery skin and marinated with...

Made according to a traditional Greek Orthodox recipe, the blinis from Caviar House & Prunier are the perfect accompaniment to fresh caviar, Balik salmon or Balik tartare. The blinis only need to be heated briefly in the oven or...

"The Parisian way since 1920" - Prunier Paris stands for the homage to the beginnings of the Prunier manufactory when Emile Prunier developed a lightly salted caviar that was freshly produced daily for immediate enjoyment and delivered...

Introduced for the first time in 1932 at the opening of the Prunier Restaurant on St. James Street in London. Two months after being caught, this caviar reaches perfect maturity and has a low salt content. The production of Saint-James...

Prunier Osciètre Héritage is an iconic and rare caviar from the house of Prunier. It represents only 1% of the annual production. Its grain is slightly larger, very creamy, melts in the mouth and develops delicate and complex flavours....

Oscietra in the vacuum can Acipenser Gueldenstaedtii Country of origin: China The Oscietra comes from the sturgeon species Acipenser Gueldenstaedti. This is an exceptionally coarse caviar with the inimitable taste of roasted walnuts and...

Are you having a surprise visitor? How good if you have a small but fine caviar reserve in the fridge. Why not surprise your guests with our "Prunier" caviar on breakfast eggs, on dessert or simply for lunch or dinner? With our...

Whole foie gras cooked in the torchon. Foie gras of the highest quality is made from the whole liver of a single goose or duck. Together with Edouard Artzner from Strasbourg, we created the foie gras recipes. Content: 280g Balik is...

Whole foie gras cooked in the torchon. Foie gras of the highest quality is made from the whole liver of a single goose or duck. Together with Edouard Artzner from Strasbourg we created the Foie Gras recipes. Quantity: 280g Balik is...

For those who want to enjoy a fresh liver pâté of high quality with a longer shelf life, we have developed a wide range of foie gras offered in resealable jars. The special production and preservation process means they can be kept in...