Originally Posted by startpacking (Post 18200243)

In London the Piccadilly Rd location of Caviar House does sell Balik Salmon. Have seen it at the LHR location in T5, but the airport location did not have the same selection and variety as the Piccadilly Rd location.

Can't comment on US customs and if it will be allowed into the US.

Originally Posted by PokerHammy (Post 18201207)

Thanks. I only have a few hours transit in T5...will get whatever I can.

Have asked Customs and fish is OK. I'll ask Caviar House on storage.

No one else crazy about Balik? Or do you get enough in F already? ;)

Originally Posted by GadgetFreak (Post 18202146)

It is very good. I occasionally have it on the way out of LHR at the Caviar House restaurant.

Originally Posted by PokerHammy (Post 18202626)

It is! But it looks like I'll have to fly F, or to LHR or HKG to get my fix...

Originally Posted by GadgetFreak (Post 18202648)

JFK terminal 4. The google is your friend ;)

Originally Posted by number_6 (Post 18202704)

Balik salmon is made by Caviar House and sold at all of their locations world-wide. Note that the price varies by location (sometimes quite significantly, I've seen over 100% higher prices at some locations than others for the same product). The curing process is secret and proprietary, and in 20 years of looking I have not found another source that is as good. Some come quite close and use higher quality fish. In USA/NYC you can try the smoked salmon sold mail-order by Ducasse, by no means the same but comparable.

Originally Posted by GadgetFreak (Post 18256163)

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At LHR terminal 3 now. The Balik order that just arrived looks wonderful. Thanks for this thread as a reminder. ;)

Originally Posted by PokerHammy

Mmmmm...:p Buying any home?

Originally Posted by PokerHammy (Post 20790110)

I did end up buying a box home from LHR last year. The salmon didn't taste as good as it did in CX F. :D

Originally Posted by savekenny (Post 22721397)

Having had this several times on CX F, the one distinct difference is the very subtle flavor of the salmon, vs. the over saltiness you'd find in say, salmon served in the Hyatt lounges.

Originally Posted by aBroadAbroad (Post 22725150)

Quote:





Originally Posted by PokerHammy


I did end up buying a box home from LHR last year. The salmon didn't taste as good as it did in CX F.





Quote:





Originally Posted by savekenny


Having had this several times on CX F, the one distinct difference is the very subtle flavor of the salmon, vs. the over saltiness you'd find in say, salmon served in the Hyatt lounges.




Your ability to perceive saltiness (and sweetness, etc.) decreases dramatically at flight altitudes. Something like 20 or 30% if I recall correctly?

Even things like wine are selected by airline catering for how they will taste at 35k feet, which often has nothing to do with how they taste on the ground.

Case in point: I enjoy Jack Daniels, neat, but when I've tried to drink it on a flight it tasted like gasoline.


ETA: Just found this rather timely and fascinating article regarding the of effect flying on flavor perception, as well as other catering challenges.

Originally Posted by PresRDC (Post 22741759)

I like the fact that it is very lightly smoked, almost sashimi in texture.

Too much smoke, for me, ruins the delicate taste of the fish.

I also like the way it's cut, as opposed to the thin slices you more commonly see.

Originally Posted by uk1 (Post 22741801)

I agree about too much smoke. But this seemed to have no smoke, in fact no real flavour - just wonderful texture. Ours was supplied (I thought they all were ...) uncut to preserve freshness.

http://i612.photobucket.com/albums/t...psmxvin308.jpg

Originally Posted by PresRDC (Post 22742025)

It is very lightly smoked and I can totally see how someone would think it lacks flavor. For me, though, it's about perfect.

I've never actually bought it, only had it on CX. I may well buy some later this year, though.

Originally Posted by uk1 (Post 22742093)

I also smoke my own salmon so I guess all of us have our own taste in these things.

Originally Posted by GadgetFreak (Post 22892970)

Back at LHR and just finished a very nice breakfast of a classic balik platter and a glass of house champagne at caviar house. This thread keeps in giving. ;)

Originally Posted by Jasper2009

Sounds like a tempting alternative to the lounge food.:p Just curious: How much does that breakfast cost?

Originally Posted by GadgetFreak (Post 22927647)

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I think it was about 35 pounds including the champagne and two small bottles of still water.

Originally Posted by GadgetFreak (Post 22892970)

Back at LHR and just finished a very nice breakfast of a classic balik platter and a glass of house champagne at caviar house. This thread keeps in giving. ;)

Originally Posted by ou81two (Post 22946785)

It's snake oil for the wealthy. When I think of quality salmon, neither smoked nor Atlantic come to mind.

Originally Posted by aroundtheworld76

This. Salmon should be wild caught and cooked on a cedar plank (OK, it's a type of smoked).

Originally Posted by aroundtheworld76

This. Salmon should be wild caught and cooked on a cedar plank (OK, it's a type of smoked).

Originally Posted by ou81two (Post 22948542)

Still it's rather silly that people are paying that much and fawning over farmed atlantic salmon. It's snake oil.

Originally Posted by ckccan (Post 23860895)

Ok, so it's a long shot, and likely better to post in the AC forum, but my craving won't go away either.
If you think Balik is hard to get in the US, try getting it in Canada!

Would gladly compensate someone who might be willing to bring back some Balik for me over the next month or so from Caviar House in LHR.

Anyone?