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.

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.

To choose high-quality smoked salmon and limit risks (contaminants, poor storage, additives), it is essential to prioritize a properly labeled and well-processed product.

A good smoked salmon should clearly state its origin, species, and processing method. The safest products are generally those smoked over wood (beech, oak…) rather than treated with liquid smoke, which is often used in low-end industrial products. It is also recommended to choose dry-salted salmon, a more traditional method that avoids the injection of water or brine, which can alter the texture and quality of the fish.

From a food safety perspective, it is important to check the cold chain: smoked salmon must be stored between 0 and 4°C and consumed quickly after opening to limit microbiological risks (such as Listeria).

At Petrossian, the best value for money is generally found in hand-sliced farmed smoked salmon, which offers an excellent balance between finesse, consistency, and an accessible price considering the Maison’s expertise.

Unlike the most exclusive pieces (such as the Coupes du Tsar® or Baltic wild salmon), these farmed salmon focus on a supple texture, a mild taste, and a carefully controlled smoking process, while remaining in a more affordable range.

They mainly come from Scotland or Norway and benefit from a strict selection of farms as well as artisanal slicing. Within the Petrossian range, they therefore represent the best compromise for regular tasting or festive meals, without entering the ultra-premium category reserved for special occasions.

The highest-rated smoked salmon in consumer tests stand out mainly for a firm yet melt-in-the-mouth texture, a well-balanced smoky/salty profile, and a consistent colour without excessive fat.

The most frequently cited references in recent rankings are salmon from Scotland and Norway, particularly certain Scottish smoked salmon, appreciated for their mild smoke and even texture, organic or Label Rouge versions, known for their consistency and finesse, and premium lightly smoked salmon that prioritise subtlety over intensity.

The best products are those that offer a good balance between softness, freshness, and gentle smoking.

High-end smoked salmon is generally priced significantly above mass-market products, as it relies on stricter fish selection, traditional dry salting, and slow, carefully controlled smoking.

In 2025, premium references are typically priced around €60 to €80 per kilogram on average, and can go higher depending on origin, cutting method, and producer expertise. Some gourmet houses or specialised delicatessens even offer pieces above this range for very rare selections or specific cuts. In fine gastronomy houses such as Petrossian, prices are even higher due to the level of selection and finishing. For example, premium farmed smoked salmon can range around €175 to €190 per kilogram, while exceptional wild smoked salmon can reach approximately €295 to €360 per kilogram.

This price difference is mainly explained by the rarity of the origin (wild vs farmed), maturation time, quality of raw material, and level of craftsmanship (hand slicing, whole fillets, etc.).