Kaviari Salmon Collection | ūü¶ÜThe Bow Tie Duck Manila
>

Kaviari Salmon Collection (Frozen)

Masterful Russian Smoking

Kaviari‚Äôs Atlantic salmon fil¬≠lets are smoked in the tra¬≠di¬≠tion¬≠al Russ¬≠ian style before slic¬≠ing, to pre¬≠serve their tex¬≠ture. Each sachet con¬≠tains four slices, all amaz¬≠ing¬≠ly soft, fla¬≠vor¬≠ful, and lux¬≠u¬≠ri¬≠ous to the last bite.

TAST­ING NOTES FROM THE CURATOR

Sourced from the absolute best farms in Europe and wild-caught in the Baltic Sea, each of Kaviari‚Äôs smoked salmon prod¬≠ucts brings out the best char¬≠ac¬≠ter¬≠is¬≠tics of the fish from each locale. The com¬≠pa¬≠ny uses wood from dif¬≠fer¬≠ent trees to com¬≠ple¬≠ment the nat¬≠ur¬≠al fla¬≠vors and tex¬≠tures of the salmon. They employ mas¬≠ter smok¬≠ers, who ensure opti¬≠mal cold-smok¬≠ing con¬≠di¬≠tions over a peri¬≠od from one day to a month. 

  • Wild-Caught Smoked Salmon is pale and lean, with a pow¬≠er¬≠ful iodine taste com¬≠ple¬≠ment¬≠ed by the smoke from beechwood.
  • Nor¬≠we¬≠gian Smoked Salmon is smoked with beech¬≠wood and has a soft flesh with faint¬≠ly sweet notes.
  • Scot¬≠tish Smoked Salmon is oak-smoked and has a firm flesh, the fish‚Äôs rich, pure taste brought to the forefront.
  • Faroe Islands Smoked Salmon is oak-smoked at low tem¬≠per¬≠a¬≠tures, and has a del¬≠i¬≠cate, sashi¬≠mi-like texture.
  • Cen¬≠ter-Cut Salmon Filet or Coeur de Salmon Impe¬≠r¬≠i¬≠al is tak¬≠en from the creami¬≠est, soft¬≠est part of Nor¬≠we¬≠gian smoked salmon, fin¬≠ished with del¬≠i¬≠cate beech-smoke.

PREPA­RA­TION OR PAIRINGS

A del¬≠i¬≠cate fish meat great for any time of day, smoked salmon is best tak¬≠en out of the fridge 20 min¬≠utes before serv¬≠ing. From eggs Flo¬≠ren¬≠tine to after¬≠noon tea sand¬≠wich¬≠es, to del¬≠i¬≠cate rose-rolls atop cucum¬≠ber slices, it is a clas¬≠sic. It also makes a won¬≠der¬≠ful fin¬≠ish for a risot¬≠to or pas¬≠ta or, in larg¬≠er quan¬≠ti¬≠ties, fill¬≠ing for quich¬≠es or tarts. Serve it on its own with capers, thin-sliced bread, and your sliced mel¬≠on of choice. With a bit of mint dip, dill sauce, or Greek yogurt dress¬≠ing‚ÄČ‚ÄĒ‚ÄČwe love Fage 5% Greek Yogurt for this‚ÄČ‚ÄĒ‚ÄČthe fish‚Äôs fresh taste will be brought out to advantage.

Smoked salmon is often asso¬≠ci¬≠at¬≠ed with Cham¬≠pagne, but light, crisp white wines like Sancerre or Chablis pair beau¬≠ti¬≠ful¬≠ly, as do dry Ries¬≠lings or Gew√ľrz¬≠tramin¬≠er. Alter¬≠na¬≠tive¬≠ly, try your light repast with a Ger¬≠man wheat beer, a malt whiskey, or even a strong, Pol¬≠ish vod¬≠ka to com¬≠ple¬≠ment the iodine tastes.

THE ART OF SMOK¬≠ING FISH

Most salmon is cold-smoked, best attempt¬≠ed by only the most expert of smok¬≠er. First, the fish is cured in a salt brine to draw out mois¬≠ture and it is then tak¬≠en to a brick cham¬≠ber where smoke from saw¬≠dust and wood¬≠chips is pumped in over a peri¬≠od of time. It is crit¬≠i¬≠cal that the room be kept at a rel¬≠a¬≠tive¬≠ly low tem¬≠per¬≠a¬≠ture at all times to avoid cook¬≠ing the fish and tough¬≠en¬≠ing its flesh. While many com¬≠pa¬≠nies have tran¬≠si¬≠tioned to more com¬≠mer¬≠cial meth¬≠ods in steel smoke¬≠hous¬≠es, Kaviari still uses the tra¬≠di¬≠tion¬≠al method to pro¬≠duce their spe¬≠cif¬≠ic high prod¬≠uct quality.

Storage Instructions

Best before end of Octo¬≠ber 2020. Arrives frozen. Once thawed, it must be con¬≠sumed with¬≠in 48 hours.

The Bow Tie Duck Guarantees

All over the world

We import from all over the world and respect the strictest international norms about the cold chain to ensure the safest and tastiest experience.

The Best Products on Earth

Our first job is to be the curators of your palate. We keep on traveling around the world, tasting and negociating products for your pleasure.

Delivery at your place

Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.