Lox is thin sliced salmon that has been cured and usually cold smoked. Cold smoking does not cook the fish, resulting in its characteristic smooth texture similar to the raw product. Lox is traditionally served on bagels or toast with cream cheese or other toppings.
There are several types of lox:
Belly lox is brined in a solution of water, salt, sometimes sugars and spices. This technique is called "wet brining". After brining, the fish is cold smoked.
Nova or Nova Scotia lox is similar to regular lox, but cured with a milder brine and cold smoked. The name originates from a time when New York imported the bulk of salmon from Nova Scotia. The name refers to the milder brine, as compared to regular lox. This process is not limited to fish from Nova Scotia.
Scottish lox uses a mixture of salt and sometimes sugars, spices and other flavorings are applied directly to the meat of the fish. This process is called "dry brining" or "Scottish style". The brine mixture is left on for a period of time. After rinsing, the fish is cold smoked.
Scandinavian or Nordic lox is another type of salt cured and cold smoked salmon.
Gravad lox, Gravad lax or Gravlax is a traditional Scandinavian means of preparing lox (salmon). Gravad lox is not smoked. The salmon is coated with a spice mixture, which may include dill, sugars, and juniper berry. It is then weighted down to force the moisture from the fish and enhance its flavor.
Types of Smoked Salmon
Buy Smoked Salmon online