Quick summary: For catering and events, estimate 30-40 g per canapé, 60-80 g for standing appetizers, and 80-100 g for a plated dish. Optimal professional format: whole piece 1.5-3 kg hand-sliced. Wholesale price May 2026: €35-50/kg with volume discount. Order 3-7 days in advance depending on event size. Refrigerated storage 10-14 days unopened. For a specific quote, request via the HoReCa channel with quantity, date, and area.
Grams per person: canapé, appetizer, plated dish, and buffet
The first calculation for any catering order is the grammage. Here are the figures we apply at Bacalalo depending on the type of service:
| Service Type | Grams/person | Net quantity 100 pax | Notes |
|---|---|---|---|
| Canapé / Light bite | 30-40 g | 100 guests = 3-4 kg net | 1-2 pieces, on toast |
| Standing appetizer (cocktail) | 50-60 g | 100 guests = 5-6 kg net | Multiple pieces on various trays |
| Plated dish (with garnish) | 80-100 g | 100 guests = 8-10 kg net | Individual plate service |
| Open buffet / self-service | 60-80 g | 100 guests = 6-8 kg net | Loss due to replenishment and waste |
Indicative figures. Add a 10% margin to avoid running out during peak times.
A critical note from experience: waste in an open buffet is real. If you're doing a buffet, calculate 10-15% extra. If the service is controlled (waiter passing trays), the calculation is more precise.
Professional formats: whole piece, loins, slices
For the HoReCa channel, we work with three main formats, each with its own logic:
| Format | Weight | Characteristic | Recommended use |
|---|---|---|---|
| Whole piece 1.5 kg | 1.5 kg | Better texture, hand-sliced | Premium events 30-60 people |
| Whole piece 3 kg | 3 kg | Better €/kg, requires slicing on the day | Events 60-150 people |
| Vacuum-packed loins 1 kg | 1 kg | Easy storage, uniform slice | Daily restaurant, stock |
| Pre-sliced packs 200-500 g | variable | Ready to serve, higher €/kg | Events without a professional slicer |
The choice between a whole piece or pre-sliced packs is a matter of team and presentation. If the catering has a professional slicer, a whole piece lowers the cost per kg and improves the final texture. Otherwise, pre-sliced packs are a risk-free solution.
Wholesale price per kg in May 2026
Prices updated May 2026. Indicative figures verified with public labels and listings. May vary by region, season, and stock rotation. Verify before purchasing.
| Product | RRP (retail) | Professional | Volume discount |
|---|---|---|---|
| Smoked salmon piece 1.5 kg (RRP) | 45-55 €/kg | 35-45 €/kg | 15-25% depending on volume |
| Smoked salmon piece 3 kg (RRP) | 50-60 €/kg | 38-48 €/kg | 20-30% depending on volume |
| Premium hand-sliced smoked salmon | 60-75 €/kg | 50-65 €/kg | 15-20% depending on volume |
| Vacuum-packed loins 1 kg | 55-65 €/kg | 42-52 €/kg | 15-25% depending on volume |
| Pre-sliced packs 200 g (retail channel) | 70-90 €/kg |
