Fish rolls are a type of pressed fish roulette—a large, dense cake made by layering cured and cold-smoked fish fillets and pressing them together into a solid block, often around 6×6 inches. Each layer is a different kind of fish (for example salmon, sturgeon, halibut, or tuna), and the contrast between those layers is what makes them unique. The fish are carefully trimmed, cured with salt and seasonings, and then cold-smoked at low temperatures to preserve their texture and natural flavor without cooking them.

Once prepared, the fillets are stacked in alternating layers and placed under pressure. Over time, the pressure binds the fish together into a firm, cohesive loaf. During this pressing process, the natural oils and flavors from each type of fish gradually meld, creating a rich, savory, slightly smoky taste that is more complex than any single fish on its own. The different colors and textures of the fish also create a distinctive striped pattern when sliced.

The finished roll has a smooth, compact structure that allows it to be sliced cleanly—much like a deli loaf or terrine. Thin slices hold together well and showcase the layered look of the fish, making fish rolls both visually striking and practical for serving.