Lox (salmon)

Lox is Smoked Salmon Fillet that has been Cured and then often Cold-smoked . The cold smoking does not cook the Fish , resulting in its characteristic smooth texture, similar to the raw product. The English word is derived from the Yiddish ''lox'' ("salmon")–which is a Cognate of Swedish (''lax''), Danish / Norwegian (''laks''), and German (''Lachs''). It is often served with Bagel s and Cream Cheese . Lox is noted for its importance in Ashkenazic Jewish Cuisine .

TYPES

Regular. Brined in a solution of Water , Salt , sometimes Sugars , and Spices (the Brine ). This is called "wet brining." Then the fish may be cold Smoked .

Nova lox or '''Nova Scotia lox'''. Similar to regular lox, but cured with a milder brine. The fish is then cold smoked. The name dates from a time when much of the salmon in New York City came from Nova Scotia . Today, however, the name refers to the milder brining, as compared to regular lox, and the fish may come from other waters or even be raised on Farms .

Scottish lox. A mixture of salt and sometimes sugars, spices and other flavorings are applied directly to the meat of the fish for a period of time. This is called "dry-brining" or "Scottish-style." The brine mixture is then rinsed off, and the fish is cold smoked.

Gravad Lox . Also known as '''Gravad lax''' or '''Gravlax''', this is a traditional Scandinavian means of preparing lox ( Salmon ). Gravad lox is not smoked, but it can be served in a similar fashion. The salmon is coated with a spice mixture, which often includes Dill , sugars, and spices like Juniper berry. It is then weighted down to force the moisture from the fish and impart the flavorings. It is often served with a sweet Mustard -dill Sauce .

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