salmon
At Caviar Classic, our commitment to excellence extends beyond caviar. We proudly offer authentic salmon, farm-raised in the pristine, cold and clean waters using organic and sustainable methods. Known for its superior texture, rich flavor, and high nutritional value, our salmon is carefully selected to meet the same uncompromising quality standards that define our legendary Caspian caviar. With full traceability and strict hygiene protocols, Caviar Classic ensures a premium salmon experience you can trust.
Hand Sliced
Crafted using state of the art German smoking technology, our smoked salmon is delicately hand-sliced for a silky texture and melt in your-mouth experience. At Caviar Classic, we combine decades of expertise with modern innovation to deliver a product that meets the highest international standards. Trusted by gourmet chefs and luxury hotels worldwide.
Chef Cut Portions
Expertly portioned salmon cuts designed for convenience without compromising on quality. Each piece is precision trimmed for uniform size, making it ideal for consistent plating in hotels, restaurants, and catering services. High in protein and rich in natural flavor ready to cook, serve, and impress.
Salmon Fillet
A top-grade whole salmon fillet selected for its exceptional quality, texture, and vibrant color. Carefully trimmed and prepared to meet the highest standards of gourmet cuisine. Ideal for chefs, retailers, and discerning customers who value freshness, consistency, and natural excellence in every cut.
The Journey of
Our smoked salmon is crafted with respect for nature and tradition, using clean aquaculture and expert cold smoking techniques. Every step, from harvesting to packaging, ensures the salmon’s natural quality is preserved while enhancing its delicate smoky flavor. This meticulous process guarantees a premium product that meets the highest standards of freshness and taste. At Caviar Classic, we are committed to delivering excellence in every fillet.
1. Harvesting and Washing
Our premium salmon is carefully harvested from controlled aquaculture pools, also the source of our renowned Classic Caviar. Immediately after harvesting, the fish is thoroughly washed to remove all surface impurities and ensure full compliance with hygiene and food safety standards.
2. Filleting and Preparation
The cleaned salmon is then precisely filleted and deboned by skilled professionals in a fully sanitized environment. This step guarantees bone-free, uniform fillets while preserving the natural texture and quality of the fish.
3. Cold Smoking
The fillets are transferred to a specialized smoking chamber, where selected natural wood is gently burned. Through the cold smoking process—conducted at low temperatures—the salmon absorbs a rich, smoky flavor without being cooked. No artificial additives or chemicals are used at any stage.
4. Packaging
After smoking, the fillets are cooled under controlled conditions to maintain freshness and texture. They are then vacuum-sealed in hygienic, food-safe packaging. Each batch undergoes rigorous quality control checks to ensure only the finest smoked salmon reaches our customers.