Dill Marinated Confit Smoked Salmon

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.

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).

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.

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.

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.

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.

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.