Kosher LemehadrinSmoked on real wood, in a thin, almost transparent layout and with a taste of abroad – just like in the delis of Montreal and Europe.
Delicate and delightful smoky taste, perfect texture, bright and fresh orange color and quality that passes from hands to plate. Every slice is created with precision – and every bite feels like it was made for you with a mother’s love.
What started in a small home with a dream of one mother who missed the taste of childhood, has now become a brand based on a passion for uncompromising salmon.
Salmon is handmade with a love for flavors and hot moments at the Shabbat table – and has become a regular food in the homes of millions of good food lovers in Israel and around the world.
Impressive and delicious hospitality trays to pamper employees – for offices, events, meetings and staff days
Dreaming of the smoked salmon of “Sarfaty” on your shelf/on the shelf/in the store? Click here for a catalogue and prices
All products on the Pesach kosher website are under the supervision of the Rabbinate Mehadrin Hevel Modi’in Rabbi Aharon Butbul shlit”a
All the smoked fish in the ultra-Orthodox community except for mullet eggs, cod eggs, red tuna and cold egg spread.
Opening hours:
Sunday-Monday: 10:00 – 16:00
Tuesday: 9:00 – 18:00
Wednesday-Thursday: 9:00 – 20:00
Friday in winter: 8:30 – 14:00
Friday in summer: 8:30 – 15:00
It started with the taste.
After immigrating to Israel, Valerie Sarfati felt that she missed the smoked salmon she indulged in in Montreal, her childhood city. The taste of home sat on her tongue, but no matter what she did – she couldn’t find it! But Valerie didn’t give up easily and called her father in Canada, to try and find out the secret behind the salmon she loved so much in her childhood.
Without thinking twice, Valerie’s father linked her to one man: Frank – a Greek salmon master, the man and legend of salmon smoking all over the world.
Out of passion – a craft was born. And from the work – a dream was born that came true .
Valerie went to Montreal, met Frank and learned the secret. Whole days of smoke, concentration and handwork – all to make the recipe precise.
She returned to Israel as a smoked salmon chef – armed with knowledge and, above all, passion – and founded Sarfaty, a small business with a big heart. Each piece passes through her hands. Each slice is slice exactly. Every salmon goes through a traditional smoking process just like in the past – because who knows very well that there are no shortcuts in taste.
And today it’s a family.
Over the years, Yaakov, Valerie’s son, joined the business out of great love for his mother’s salmon. Together, a mother and son make smoked salmon with great love that enters the table of thousands of families in Israel.
Because It’s not just another product – it’s a moment. It’s a holiday. It’s a treat of smoked salmon with a hug of house .
