The Balik Fillet Sashimi Style marks a revolution within the range of the House of Balik: it is its first unsmoked product. This innovation reflects a move to open up to other culinary traditions, and to Japanese sashimi and sushi cuisine in particular. The Salmo salar salmon comes from the icy waters of Norway, a variety that is virtually fat-free, selected according to Balik's exacting standards. After a light salting of the entire side of the salmon, the dorsal section is carefully cut according to the classic Balik filleting craft. This is the noblest and most even part. With no smoking, the salmon retains all its original purity and freshness, in a direct expression of the quality of the raw ingredient. The Small format is the individual-portion version of the classic Sashimi Style. It retains every characteristic of the classic format (same origin, same preparation, same cut) in a more accessible size, conceived for solo tastings or refined aperitifs where each guest has their own portion.

The Sjomga Orange is an original creation from the House of Balik that reimagines the Scandinavian tradition in an unprecedented aromatic palette. The belly fillet of Norwegian Salmo salar, more tender than the back, is lightly smoked using the Balik method (rare wood from the Swiss mountains), then cured in an original blend of ginger, orange and wildflower honey. The result surprises even seasoned enthusiasts: the cure brings a new dimension to the smoked salmon, with citrus notes, the sweet spice of ginger and the rounded sweetness of honey. It is an invitation to explore unexpected pairings, to be served as medallion slices on a refined aperitif platter, or as an original starter.