Salmon Roe

The difference is both visual and in taste.

Wild salmon has a pale beige colour, while farmed salmon is pink-orange.

Baltic wild salmon feeds on pelagic fish such as herring and sprat. This diet gives it a very light, slightly pink flesh, earning it the nickname “Blond of the Baltic.”

For the same reasons, Baltic wild salmon has a more pronounced flavor than farmed salmon, with toasted notes and a slightly saltier mouthfeel.

The colour of farmed salmon results from a carefully controlled diet, ensuring a consistent balance of flavor.

Wild salmon, by contrast, may vary slightly in colour and taste depending on its life cycle.

Note that Petrossian salmon adheres to strict specifications, including a GMO-free diet and analytical monitoring for heavy metals, PCBs, and dioxins.u

Our farmed salmon (sliced and in Coupe du Tsar®) comes mainly from Scotland, but may occasionally come from Norway depending on fishing and local weather conditions.

Regardless of origin, all fish farms are carefully selected to ensure strong sea currents and strict compliance with Petrossian’s quality standards.

Our wild salmon is caught in the Baltic Sea, in a fishing zone stretching from Poland to Finland (excluding Russian territorial waters).

If you enjoy a milder and more balanced taste, farmed salmon remains a safe choice, especially for dinners bringing together guests of all ages.

If you are looking for a salmon with a more pronounced flavour for a tasting among enthusiasts, we can guide you towards wild salmon.

We recommend taking the salmon out of the refrigerator 5 to 10 minutes before serving. Salmon is delicious on its own and can be enjoyed plain or on toast. We advise against serving it with lemon juice, as it alters the appreciation of its flavour. To add a tangy touch, we suggest pairing it with a dill cream, to which you can add a hint of lemon.

Salmon can be stored in the refrigerator for up to 3 weeks, provided it remains in its vacuum-sealed packaging. Once opened, it should be enjoyed within 24 to 48 hours, kept in a closed container in the refrigerator.

Farmed salmon can be frozen unless otherwise stated on the label. Wild salmon, however, cannot be frozen. As freezing is mandatory for wild fish intended to be sold raw or cold-smoked for sanitary reasons, wild salmon has therefore already been frozen.

As a precaution, we do not recommend that our pregnant customers consume raw or smoked fish. However, we can suggest our wild salmon roe or our taramas, which have been pasteurized.

You can find various salmon recipe ideas on our blog. To receive new themed inspirations, follow us on Facebook and Instagram or subscribe to our newsletter.

If you’re looking for the best smoked salmon, go for Petrossian’s wild Baltic salmon. Hand-caught and traditionally smoked over beechwood, it offers pale flesh, a briny taste, and an intense smokiness that refined salmon lovers will appreciate.

Farmed salmon, also available at Petrossian, remains an excellent option for those who prefer a milder, balanced flavor that pairs easily as an appetizer or on toast.

For an exceptional tasting experience: wild salmon with pronounced flavor and traditional smoke.

For a convivial or milder meal: farmed salmon with delicate taste and tender texture.

To choose a smoked salmon for a festive meal or a refined aperitif, Petrossian offers a range suitable for all tastes and occasions. Wild Baltic Smoked Salmon and Coupes du Tsar® represent excellence: firm flesh, delicate flavor, and artisanal wood smoking, perfect for impressing your guests. For those seeking a milder, less salty salmon, Hand-Sliced Smoked Salmon or Souhoï offer a tender texture and subtle taste. If you enjoy flavored variations, Dill Confit Smoked Salmon or Pasterma Smoked Salmon bring original and refined notes, while Hand-Sliced Organic Smoked Salmon combines quality with a responsible approach for organic product enthusiasts. Coupes du Tsar®, plain or with dill, are the noble part of the salmon, offering a premium tasting experience and elegant presentation for special occasions. Serve the salmon very fresh, on toasts, blinis, or brioche, optionally with crème fraîche, and pair it with brut champagne or chilled vodka to enhance its flavors. Allow about 50–70 g per person for an aperitif or brunch, and up to 100 g per person for a main course or festive meal. This Petrossian selection allows you to find the ideal smoked salmon according to your taste, texture, and presentation preferences.