15
Nov
Begin with either fresh or frozen salmon. Hot-smoked salmon is placed at 145 F for eight hours achieving a thicker darker texture that loses its translucency and is flakier in texture like oven-cooked salmon fillets.
Better than any lox you have ever tasted.
Cold smoked salmon lox. Cold-smoked salmon is placed in 70 F-smoker for the better part of a day and more closely resembles traditional lox. Hot-smoked salmon is placed at 145 F for eight hours achieving a thicker darker texture that loses its translucency and is flakier in texture like oven-cooked salmon fillets. Nova lox is a popular find when shopping for lox.
Cold smoking is very hard to do at home because you need to have a smoker capable of keeping the temperature to 80 F or less. One way to do this is to have your heat source smoke generator far enough away that the smoke cools before it reaches your smoker. Begin with either fresh or frozen salmon.
Today lox is cured with a light salting and then cold-smoked which provides the typical Nova smoked salmon flavor. The word lox is now used interchangeably with smoked salmon and the most popular Sunday-morning item sold at Zabars in New York City over 2500 pounds per weekis not real lox actually but smoked salmon. Wild Alaskan cold-smoked salmon and halibut.
Cold-smoking produces a moist delicate product that is sometimes know as Lox. We pre-slice both our fillets as well as our individual trays for easy serving options. Our cold-smoked product is smoked over alder yielding a product that is finely smoked.
Salmon Tuna Sturgeon Lox. San Francisco Style Lox. This cold-smoked thin sliced red king salmon is mild and silky.
Neither salty nor sweet what separates our lox from the rest is the flavor of the Alderwood smoke. Better than any lox you have ever tasted.