is salmon, typically a filet, that has been
cured, and then often it is cold smoked. The
cold smoking does not cook the fish,
resulting in its characteristic smooth
texture similar to the raw product.
Variations on the name are lox (Yiddish),
lax (Swedish), laks (Norwegian and Danish)
and lachs (German).
It is often served with cream cheese and / or
Types of lox
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 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 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 ocean areas than Nova Scotia, or even
be raised on farms.
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
Scandinavian lox: The fish is salt cured and
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