Balik Classic Whole Side
The whole salmon to carve yourself
The Balik Classic Whole Side is the uncut whole salmon, to be carved yourself for the ultimate tasting experience. Norwegian Salmo salar with almost no fat, prepared entirely by hand in the method inherited from the former court of the Tsar, smoked over wood from the forest surrounding the Balik farm (a rare species seasoned for 6 years), it delivers the Balik signature in its most ceremonial form.
Cold chain guaranteed, on the date of your choice
- Origin
- Norway
Ingredients & allergens
- Ingredients
- Farmed salmon (Salmo Salar) 97% [Norway], salt.
- Allergens
- Fish
- Storage
- The Balik Whole Side should be kept in the refrigerator between +2°C and +4°C, in sealed packaging. Once started, the remaining flesh can be protected with cling film. Store between +2°C and +4°C in sealed packaging until ready to serve. Once opened, it is best to enjoy them within two days.
Nutritional values
| Energy | 633 kJ / 151 kcal |
|---|---|
| Fat | 6,2 g, of which saturates 0,8 g |
| Carbohydrates | <0,5g, of which sugars <0,5 g |
| Protein | 23.6 g |
| Salt | 2.5 g |
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FAQ
Our expert answers your questions
How do you carve a Whole Side yourself?
A long, very well-sharpened knife, ideally a salmon knife, is essential. The motion is made on the bias, in thin slices parallel to the surface of the fillet (~2 mm thick). A few minutes resting at room temperature before carving will ease the cut.
How many people can a Whole Side serve?
A whole Balik side generally serves 8 to 12 guests as a starter (60-80 g per person) or 6 to 8 as a main course (100-120 g). For large receptions or buffets, several Whole Sides can be set out side by side.
Should the skin be removed before serving?
No, the skin is usually left on the fillet to ease the carving. The knife glides parallel to the skin, without cutting through it. The carved slices are skinless. The skin can be removed at the end of service or left in place as a visual base.
How should it be stored once started?
Once started, the Whole Side is ideally kept for 2 to 3 days in the refrigerator. Protect the remaining flesh with cling film or greaseproof paper to prevent it drying out, in a sealed container. It is best to continue carving gradually rather than slicing everything in advance.
Balik Classic Whole Side
The Balik Classic Whole Side is the most direct expression of Balik craftsmanship. A whole side of Norwegian Salmo salar, with almost no fat, is smoked by hand in the method inherited from the former court of the Russian Tsar. The wood from the forest surrounding the Balik farm, a rare species seasoned for 6 years whose secret belongs to Balik alone, gives the smoke its delicate, enveloping signature, for an ultra-melting texture.
Unlike the Presliced Side, the Whole Side is delivered uncut. This form calls for a ceremonial tasting: to be carved yourself with a long, well-sharpened knife, on the bias and in thin slices. It is an experience that extends Balik craftsmanship at home, especially prized for grand occasions and receptions where the gesture of carving is part of the moment.