With its smoked fish, Planet Caviar will take you on a journey from the Maldives to Bulgaria, countries where the fish are bred and where we share an authentic relationship with our artisan suppliers. With flavours of escape and respect for tradition, controlled by ICCAT, the tuna loins, swordfish or tuna fillets are selected with the greatest care, cut by hand, salted with dry salt, slightly sweetened then smoked to warm locally in Geneva by friction of red beech wood. Our smoked fish are sliced by hand with all the respect lavished on the product, in the excellence of know-how. As an aperitif, as a starter or to accompany a hot dish, our smoked fish will delight your palate.