FAQ
Our expert answers your questions
How should Caviar House smoked salmon be stored?
Our salmon should be kept in the refrigerator, ideally between +2°C and +4°C, in sealed packaging until the moment of serving. Once opened, they are best enjoyed within two days. For a whole salmon, carve it gradually, protecting the remaining part with cling film or greaseproof paper.
How is the smoked salmon packaged and delivered to guarantee its freshness?
Our Caviar House smoked salmon is an exceptional product. From the workshop to your table, every step counts, including delivery. Every order is dispatched in refrigerated packaging. Each order is prepared with care so that your salmon reaches you in impeccable condition.
Can Le Borvo smoked salmon be frozen?
Freezing is possible but not advised: it alters the delicate texture of the flesh and the aromatic finesse of the artisanal smoking. Our salmon are made to be enjoyed fresh, in the days following their arrival.
Finding the salmon that is right for you
Whole salmon and fillet hearts
Caviar House salmon are available in a variety of formats, from whole salmon to fillet hearts.
Whole smoked salmon remains one of the finest of all seafood. Ideal for your receptions, this generous format offers even slices and a melting texture for a memorable tasting.
Slices
Our salmon slices are all cut by hand. Fine and even, they honour the delicate texture of the flesh, preserving its suppleness and tenderness. They are ideal as an aperitif or as a starter, for instance.
Our workshop and our brands
Caviar House salmon by Le Borvo
A family workshop since 1972
Founded in 1972, the House of Le Borvo embodies the very expression of French craft. Carefully selected in Scotland and Norway, the Salmo salar salmon are then trimmed by hand and cold-smoked over beechwood. A singular technique, devised by the former Michelin-starred chef Daniel Raymond. The texture remains at once firm and tender, giving way to delicate woody notes. Every salmon is sliced by hand.
How to choose your salmon
Our guide helps you tell apart the formats, the origins and the smoking intensities, so you can find the format best suited to your next tasting.
A closer look at our partner producer: the family House of Le Borvo, producer of French artisanal salmon since 1972
The family House of Le Borvo was founded in 1972 with one simple conviction: quality artisanal smoked salmon is a matter of patience. More than 50 years on, that exacting standard has not changed in the slightest. Every salmon follows the same steps: selection at source, measured salting, cold-smoking and prolonged maturation.
At the heart of the method, cold-smoking (that is, below 25°C) is carried out over beechwood. This method ensures the natural tenderness of the flesh is preserved. Lasting between 24 and 72 hours depending on the part of the salmon concerned, maturation in turn contributes to the balance of flavours.
This high level of exacting standards also comes through a meticulous selection of the fish. The Norwegian or Scottish Salmo salar salmon are chosen for their high quality and the firmness of their flesh.
Every product is sliced by hand, following a craft handed down since the workshop was founded. The close collaboration between Caviar House and Le Borvo speaks of a vision of artisanal smoked salmon that is at once shared and singular. That of a product firm and tender, smoked with restraint, distinguished by its delicately woody notes.
Complete your tasting
Balik Salmon
The other flagship of our range: artisanal smoking inspired by the Russian imperial court, an ultra-melting texture.
Caviars
A few pearls of Beluga or Oscietra on a slice of Le Borvo salmon: a sea-and-sea pairing of rare precision.
Accompaniments
Soft blinis, crème fraîche, herb smetana. The essential pairings for smoked salmon.
Caviar House salmon, a French signature
The method is cold smoke over beech wood, below 25°C, for 24 to 72 hours. That slow pace is what preserves the tenderness of the flesh and lets the flavour settle rather than forcing it.
Scottish and Norwegian salmon are chosen for the firmness of their flesh alone, then trimmed and sliced by hand. The natural balance between salt and smoke follows from that quality, not from anything added afterwards.
Serve it a little above fridge temperature to open the profile. This is one traditional craft of the house; the other is Balik, it relies on an exceptionally long smoking process, allowing a delicate, slow infusion of fine smoke into the flesh of the ‘king of fish’, revealing a refined flavour and a distinctive texture.