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.


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.


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.


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.

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