![]() Over 80 percent of salmon sold in the United States comes from farms, which raises health and sustainability issues, as documented in this 2003 article in the New York Times, “ Farmed Salmon Looking Less Rosy. As wild salmon becomes increasingly scarce, the use of salmon farming has increased dramatically. ![]() Unfortunately, lox has become an even more complicated issue with current fishing trends. The word lox is now used interchangeably with smoked salmon, and the most popular Sunday-morning item sold at Zabar’s in New York City - over 2,500 pounds per week–is not real lox actually, but smoked salmon. Brine used for Nova has salt and sugar too. ![]() A kind of brine-cured salmon, having either a salt cure (Scandinavian lox) or a sugar cure (Nova Scotia lox) often eaten with cream cheese on a bagel. Today, lox is cured with a light salting and then cold-smoked, which provides the typical “Nova” smoked salmon flavor. Meaning () A Pacific salmon cured in the style of Nova Scotia salmon. True lox is brined in a salty solution, which cures the fish, but also leaves a strong, salty taste. While lox may be delicious, the term is quite confusing - what we now call lox, derived from the German word for salmon (lachs), is in fact smoked salmon. 2000 calories a day is used for general nutrition advice. That said, Russ & Daughters also sells Western Nova, a cold-smoked wild Pacific salmon. The Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. Nova is supposed to be cold-smoked salmon from Nova Scotiamore specifically, from Gaspé. In this regard, it is different from many other iconic Jewish foods, like gefilte fish and herring, which are made from ingredients that are easy to acquire and cheap - an important consideration for historically poor Jewish communities. Traditionally, Nova refers to where the species is from and also the style of smoking. Lox is always made from salmon and is very expensive. The skin should peel off easily at this point. After 48 total hours unwrap the lox and wash it off well. Drain the fish juices and put the lox back for another 24 hours. If there is still salt on the fish, no need to reapply. My Jewish Learning is a not-for-profit and relies on your help Donateįor many American Jews and for many Americans in general, lox is the luscious topping to their Sunday morning bagel and schmear (generous serving of cream cheese). Check on your salmon- if all the salt/sugar mixture is gone, reapply and rewrap.
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