Smoked salmon and lox

Smoked salmon is similar to lox its salt-cured usually without much sugar but there are two big differences. The salmon is then either cold-smoked or hot-smoked.

Smoked salmon can be made from any part of the fish and it starts with salt curing or brining just as in lox.

Smoked salmon and lox. Smoked salmon is similar to lox in the initial preparation but with the additional step of cooking the salmon by exposing it to smoke. Salmon is first preserved either through brining or curing. While lox traditionally uses the belly of a fish smoked salmon can be from any part of the fish.

The salmon is then either cold-smoked or hot-smoked. In traditional processing lox is never smoked. It is cured in lots of salt for months.

Then when the texture peaks reaches a silky buttery mouthfeel salmon fillets are rinsed and ready to slice Ranieri explains. In contrast smoked salmon is lightly cured with salt and always smoked. Smoked salmon is similar to lox its salt-cured usually without much sugar but there are two big differences.

It can come from any part of the fish not just the belly and of course its. Smoked salmon is a much more generic term than lox. Smoked salmon can be made from any part of the fish and it starts with salt curing or brining just as in lox.

New Yorks Delicacy Smoked Norwegian Hand Sliced Salmon - 5 x 6 Oz. 187 lb - Most Exquisite Gourmet Center Cut Loin - Fully Trimmed Vacuum Packed Ready to Eat 1 129 00 430Ounce.