Nova lox (also referred to as Nova Scotia salmon, or simply nova) is a popular type of cold-smoked salmon that is frequently confused with lox due to its name. Gravlax tastes the best when paired with a sweet mustard and dill sauce. After curing, it might or might not be smoked. In this method, the fish will be dry-cured with a mixture of sugar, salt, dill, liquor, and other spices like horseradish or juniper berry. Gravlax (or Gravad lax) is the Scandinavian way to make lox, which is also a familiar dish in Norway. Among the three, only the gravlax can be considered a “true lox” since the other two need to be cold-smoked after curing. You’ll often find three types of “lox” on the market: gravlax, nova lox, and Scottish salmon. If the salmon is brined but not smoked, it’s lox. Although it is still raw, lox can be safely consumed without any further cooking. However, this lengthy curing process won’t cook the lox, thus retaining its silky, buttery texture. During this, the salmon will be cured with salt or brine (wet-cure) in order to preserve and give the lox its signature salty taste.Īs a result, a true lox has an incredibly salty and strong taste. To be categorized as lox, the fish will have to go through a curing process that might sometimes last up to 3 months. However, other parts of the fish are also occasionally used. Traditionally, lox was made from salmon’s fatty belly or succulents. But what makes them different from each other? Well, this section will answer exactly that. Smoked salmon and lox are both made from fish you already know that much. The Differences Between Lox And Smoked Salmon America then witnessed a boom in the smoked salmon industry in the 19th century, especially on the West Coast. Smoked salmon picked up steam during the Middle Ages as more and more people began to integrate it into their soups and salads. It also appeared throughout Greek and Roman history as a common dish in large feasts and gatherings. For a long time, smoked and dried fish were a popular food and trading product of the Native Americans. While lox found its place in the everyday meal of the Northern Europeans, smoked salmon was an age-old staple of Native American cultures. The Native Americans were no stranger to smoked salmon. This is reflected in their modern-day name since “lox” is actually a variant of “laks”, which is the Yiddish pronunciation of salmon. The origin of lox can be traced back to Scandinavian countries, where saltwater brining was frequently used as a way to preserve fish. Both of them are age-old foods that have taken roots in different cultures and regions. Rich in omega-3 fatty acids, vitamins B12, A, E, astaxanthin, and several essential mineralsįirst, let’s take a look at the history of lox and smoked salmon.Cold smoked salmon: best served uncooked.Hot smoked salmon: best in cooked recipes.Opened smoked salmon: 5-7 days (refrigerated), 2-3 months (frozen).Opened hot smoked salmon: 1 week (refrigerated), 1 month (frozen).Unopened hot smoked salmon: 2 weeks (refrigerated), 2-3 months (frozen).Opened lox: 3 days (refrigerated), 3 months (frozen).Unopened lox: 2 months (refrigerated), 3 months (frozen).

Commonly featured in Native American cultureĬuring or brining then hot smoke or cold smokeįlaky (hot smoked salmon) or smooth and silky (cold smoked salmon)Ĭooked (hot smoked salmon) or raw (cold smoke

Atlantic lox