Gravlax literally means "buried salmon". The Scandinavians discovered this natural method of preserving freshly caught salmon for several weeks centuries ago. Balik has adapted and refined this tradition for its own purposes. After smoking and trimming, a mixture of dill, salt, pepper and sugar is rubbed into the sides of the Balik, which is then stored in the refrigerator for at least 1 day in order to marinate. The pickled sides are then cut and packaged.
A whole salmon side, mildly smoked, trimmed and then marinated. For direct consumption without lengthy preparation, the whole salmon side has been pre-cut into approx. 40 neat portions.