Why the two names, what's the difference?

(I love it.)

"Lox (salmon)

Lox 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. The English word comes originally from lox (Yiddish), literally meaning "salmon", a word which has cognates in lax (Swedish), laks (Norwegian and Danish) and Lachs (German).

It is often served with cream cheese and/or on bagels.

Types of lox
* Regular: 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 or 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.
* Scottish 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 smoked.
* Scandinavian lox: The fish is salt cured and cold smoked.
* 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 sauce."

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-Marty

1986 300E 220,000 miles+ transmission impossible
(Now waiting under a bridge in order to become one)

Reading your M103 duty cycle:
http://www.peachparts.com/shopforum/showpost.php?p=831799&postcount=13
http://www.peachparts.com/shopforum/showpost.php?p=831807&postcount=14

Sometimes even after all the bashings, the educational value of this forum makes it worth hanging around.
I’ll even copy that one to my file of: Just Neat Things to Know.
Thanks Marty.

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1980 300D - Veggie Burner !

I love salmon, but somehow I've made it through my whole life without eating lox or any variant thereof...the descriptions above made my mouth water...beat the hell out of the hamburger helper we had tonight.

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2002 Ford ZX2
2 x 2013 Honda Civics

Must be something in the air. I've been getting into salmon recently, buying the large cans of red salmon and making sandwiches on fresh Italian bread.

Didn't you post on Lamb a few months ago, just when I was lusting after a nice leg of lamb?

Do the guys on this forum develop the same appetites like women synchronizing their periods if they hang out together?

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1977 300d 70k--sold 08
1985 300TD 185k+
1984 307d 126k--sold 8/03
1985 409d 65k--sold 06
1984 300SD 315k--daughter's car
1979 300SD 122k--sold 2/11
1999 Fuso FG Expedition Camper
1993 GMC Sierra 6.5 TD 4x4
1982 Bluebird Wanderlodge CAT 3208--Sold 2/13

In this house, there's only two kinds of lox . . . belly and all the rest of the wimpy smoked salmons, whatever you want to call it.

CANNED SALMON?? thuffering thoccotash!!!!

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...Tracy

'00 ML320 "Casper"
'92 400E "Stella"

Marty’s description is on the target. We make lox a couple of times per year, and I'm almost embarrassed to admit it but we have 3, yes 3 different types of smokers, all for making salmon. I have a pix of a recent batch if any one wants to see it. Smoked salmon is cooked at about 150 degrees for about 2-3 hours. The brine is half the secret, and the kind of wood used in the smoker is the other half.

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...Tracy

'00 ML320 "Casper"
'92 400E "Stella"

Kippered Herring.............

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Yes. I did post about the lamb. Hehe.

I love smoked saloms. Nova Salmon is what I've been buying... ACME Brand I *think* probably not the best brand or anything, but dam is it good.

When I was in Washington I remember all you saw were salmon and lumber trucks. Hehe. Ok. Microsoft too.

Anyway, Aside from all the salt... it is nice treat one a pita with some cream cheese and some other goodies!

Thanks for the definitions. I want to home in on a healthier version!

Pete

Although not "lox" . . . I can't wait to go back to Seattle next week and stop by Pike's Market for some smoked salmon bellies. Long flat wide strips of alder wood smoked goodness . . . oh so tasty, oh so greasy.

Salmon; The other, other pink meat.

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"Diplomacy is the art of saying 'nice doggie' until you can find a rock."