Lox is a type of cured salmon, traditionally made by brining the fish in a saltwater solution. It is a staple in Jewish cuisine, often served on bagels with cream cheese and garnishes like capers or red onion. Unlike smoked salmon, lox is not cooked or smoked, giving it a distinct texture and flavor.
Making Lox:
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Traditions and Heritage of Lox
Lox
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Frequently Asked Questions
What is lox?
Lox is a fillet of brined salmon that is traditionally served in Jewish cuisine, often on bagels with cream cheese, capers, and onions.
Is lox raw salmon?
Yes, lox is made from raw salmon that has been cured in a salt brine, which preserves it and gives it its distinctive flavor and texture.
What's the difference between lox and smoked salmon?
Lox is brined but not smoked, while smoked salmon is cured and then smoked. Lox has a saltier taste, whereas smoked salmon has a smoky flavor.
How do you serve lox?
Lox is commonly served on bagels with cream cheese, along with toppings like red onions, capers, tomatoes, and sometimes a squeeze of lemon.
Can you make lox at home?
Yes, you can make lox at home by curing fresh salmon in a mixture of salt, sugar, and sometimes spices for 1-3 days in the refrigerator.
