What about the Smoked Salmon? Who Uses That Term?

The smoked salmon that comes from the head of the fish is called lox. lox vs smoked salmon is most often served cold, but it can be eaten hot as well. It’s usually served with bagels and cream cheese for breakfast or lunch, but it also makes a great addition to sandwiches like Reuben sandwiches (corned beef and sauerkraut) or BLTs (bacon, lettuce and tomato).

Is it really true that they’re actually made with real fish? Well… yes and no. In some ways it depends on how they’re prepared (smoking vs curing), but also where they come from: if you buy your smoked salmon at a deli counter or grocery store rather than an actual store specializing in fresh seafood products like Whole Foods Market does (which sells farmed versus wild-caught fish), then yes—you probably won’t be able to tell whether or not something has been labeled as “lox.”

In order to be considered a smoked salmon, it must have been processed with smoke.

Smoke is used to give the fish a distinctive flavor and color. Smoked salmon is usually prepared by hanging it in a cold room for several days and then slowly heating the smokehouse until all moisture has evaporated from the flesh. The temperature of this process varies depending on how long you want your what is lox to last—from two hours at 100 degrees Fahrenheit (38 degrees Celsius) up through six months at 40 degrees Celsius!

The first step in making this type of food is placing your fish into an oven or smoker for several hours; this will help ensure that all moisture has been removed from its surface so as not to spoil any other parts of your meal later on downstream.”

Lox is not the same as smoked salmon but they can be used in similar ways

Lox is not the same as smoked salmon, but they can be used in similar ways. Both are cured with salt and other ingredients, then smoked over smoldering wood chips or hickory logs.

The difference between lox and smoked salmon is that lox has been cured for about 24 hours before being smoked, while smoked salmon is cured for about 12 hours before it’s given a light smoke treatment.

If you like your fish super-Smokey (and there’s nothing wrong with that), then you’ll love how delicious this dish tastes!


Lox and nova both refer to cured fish. While there are some differences between them, they are both made using the same techniques. The main difference is how they’re prepared: lox is typically sliced thicker than nova, which is traditionally hand-sliced before being cured for about a week in a brine solution. This process makes it possible for nova to keep its rich flavor while still being easily shelf-stable at room temperature for long periods of time. If we may be of any similar assistance, please don’t hesitate to contact us ([email protected]).


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