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Hand-cut mild smoked salmon
Hand-cut smoked salmon with a silky texture and a truly clean taste
Hand-cut mild smoked salmon
Confirmed
24 Mar
Sent
25 Mar - 25 Mar
Delivered
25 Mar - 26 Mar
Gourmet moments with our smoked salmon
★★★★★ 8,500+ satisfied customers
Our way of doing things
Cold smoked with beech wood
Hand-cut, slice by slice
Norwegian fjord salmon
35 years choosing the best
Our customers' favorites
Gourmet products that make a difference
Not all smoked salmon tastes the same.
The difference is noticeable in every slice.
Premium Norwegian salmon
Artisanal smoking with beechwood
Hand-cut in Barcelona
No artificial preservatives
Norwegian fjord salmon
Traditional cold smoking
Silky and buttery texture
Natural orange color without dyes
No additives or liquid smoke
Ideal for brunch, tartare and pairings
Artisanal smoking: the flavor that can't be manufactured
Our salmon is cold-smoked with select beechwood , a slow process that can take over 24 hours. Unlike industrial liquid smoke, this method preserves the fish's raw, silky texture while infusing it with a delicate, deep aroma. The result is a smooth, elegant smoked salmon with no bitter aftertaste —exactly what the finest restaurants serve.
From brunch to tartar: gourmet versatility
A good smoked salmon elevates any moment. Perfect simply with a squeeze of lemon and black pepper , spectacular on toast with cream cheese and capers , surprising in a tartare with avocado and sesame . Each slice is just the right thickness to let the flavor shine without overpowering the other. It's the ingredient that transforms the everyday into an experience.
Natural Omega-3: a flavor that also takes care
Norwegian salmon is one of the richest sources of omega-3 fatty acids EPA and DHA , essential for heart and brain health. Our cold-smoking process preserves these nutrients intact , unlike hot smoking which degrades them. It's a complete protein with high bioavailability, low in carbohydrates, and rich in vitamin D. A food that takes care of your health while you enjoy an extraordinary flavor.
Chosen by discerning palates
Chefs, caterers, and gourmets from all over Spain choose our smoked salmon for its consistency, freshness, and traceability . Each piece arrives with complete information on origin, batch, and expiration date. We work with Ahumados Domínguez , a leading name in the industry, to guarantee a product that meets the highest standards. Quality isn't just a slogan—it's our daily commitment at the Mercat del Ninot.
Quality that is noticeable. And it happens again.
What our customers value most about smoked salmon
0%
It stood out for its mild and natural smoking compared to typical supermarket brands.
0%
He appreciated that the salmon arrived fresh, well packaged and with the cold chain intact.
0%
He stated that he would buy it again and would recommend it to friends and family.
*Based on independent reviews from verified customers over 4 weeks
Frequently Asked Questions
Bacalalo is a shop founded in 1990 in Barcelona's Mercat del Ninot , specializing in Icelandic cod and premium seafood. For over 35 years, they've been selecting the best the sea has to offer. Now also available online with refrigerated shipping throughout Spain.
Over 35 years of experience , +440 verified Google reviews with an average rating of 4.9/5 , and professional refrigerated shipping with guaranteed cold chain.
Yes. We ship to the entire peninsula with SEUR Frío in 24-72h with cold chain 0-4°C.
In an insulated box with ice packs. Cold chain 0-4°C throughout transport.
Norwegian salmon (Salmo salar) , hand-smoked with beech wood by Ahumados Domínguez, a leading company in the sector in Spain.
Vacuum-packed and unopened, store for 2-4 weeks in the refrigerator (0-4°C). Once opened, consume within 2-3 days to enjoy its maximum flavor and texture.
Yes. Vacuum-sealed, it can be frozen for up to 3 months without losing quality. Defrost slowly in the refrigerator for 12-24 hours before consuming. Never defrost at room temperature or in a microwave.
Cold smoking (our method) is done at temperatures below 30°C, preserving the fish's raw, silky texture. Hot smoking cooks the salmon at over 60°C, completely changing its texture—it becomes drier and flakier.
No. All our salmon undergoes a pre-freezing process at -20°C for 72 hours in accordance with European regulations, eliminating any parasitic risk.
Remove from the refrigerator 10-15 minutes before serving to allow the flavors to develop. Perfect simply with lemon and pepper, on toast with cream cheese, in salads, creamy pasta, or as part of a tartare with avocado.
We work exclusively with Ahumados Domínguez , a leading name in the industry with decades of experience. Norwegian fjord salmon, cold-smoked using traditional beechwood methods, and hand-sliced piece by piece. No artificial colors, no liquid smoke, no additives.
Contact us within 24 hours with photos. We'll handle the return or reshipment immediately at no cost.
Refrigerated shipping from €6.90. Free on orders over €99 .
Mercat del Ninot , Stop 49. C/ Mallorca 133, 08036 Barcelona.
Of course! Visit our stall at the Mercat del Ninot to see the full range and receive personalized advice.
Don't improvise with the doneness or the cut. Choose a product with a smooth texture , clean flavor , and elegant finish in minutes.
Don't improvise with the salt level or the thickness.
It's the professional kitchen standard, now in your home, with 24-48h chilled delivery and backed by real reviews .
Responsible sourcing, consistent quality
From the sea to the market with criteria and respect: origin, curing and cutting with clear standards.
