Tasting Upstream: how to serve and eat smoked salmon
From the selection of flavours to the preparation, our tips for serving Upstream smoked salmon and enjoying its incomparable taste.
Blog
Eating smoked salmon: why try Upstream?
Upstream is Claudio Cerati's alternative for those who are dissatisfied with the increasingly standardised tastes of smoked salmon and wish to rediscover the authentic flavour of excellence.
Upstream gift packs, valuable gift ideas
Different taste paths, joined by an exclusive gift idea: with our packages, we are offering the excellence of Upstream salmon in all its nuances.
Evolutions and variations of the divine salmon
This new Upstream book is more than a collection of recipes: it is a collection of stories of friendship and Italian creativity in the kitchen that came together thanks to the unique taste of Upstream salmon.
Upstream for San Patrignano: our products at auction
We renew our support for the community of San Patrignano. Until November 16th our Taste Map and Royal Selection will be auctioned online.
It is neither wild nor farmed, it is the Upstream smoked salmon
Our salmon is different from the others, it is unique and incomparable because it comes from the Non-intensive Control System, an upstream method. Let's talk about it.
Upstream smoked salmon for high profile sushi
Japanese cuisine may be closer to Parma than you think. You only have to move against the current to discover that Upstream salmon has already gained its acclaim among tables and important personalities.