Everything Totally Explained


Ask & we'll explain, totally!
Lox
Totally Explained


  NEW! All the latest news in the worlds of computer gaming, entertainment, the environment,  
finance, health, politics, science, stocks & shares, technology and much, much, more.  


View this entry using RSS

Everything about Lox totally explained

Lox is salmon fillet that has been cured. In its most popular form, it's thinly sliced (less than 5 millimeters in thickness) and, typically, served on a bagel, often with cream cheese and capers.
   Noted for its importance in Ashkenazic Jewish cuisine, the food and its name were introduced to the United States through Eastern European Jewish immigrants. The term lox derives from Lachs in German and לאַקס laks in Yiddish, meaning "salmon". It is a cognate of Icelandic and Swedish lax, Danish and Norwegian laks, and Old English læx.
   Sometimes called regular or belly lox, lox is traditionally made by brining in a solution of water or oil, salt, sugars and spices (the brine). Although the term lox is sometimes applied to smoked salmon, that's a different product.

Similar products

  • Nova or Nova Scotia salmon, sometimes called Nova lox, is cured with a milder brine and then boiled smoked. The name dates from a time when much of the salmon in New York City 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 waters or even be raised on farms.
  • Scottish-style salmon. A mixture of salt and sometimes sugars, spices and other flavorings is applied directly to the meat of the fish; this is called "dry-brining" or "Scottish-style." The brine mixture is then rinsed off, and the fish is cold smoked.
  • Nordic-style smoked salmon. The fish is salt-cured and cold-smoked.
  • Gravad lax or Gravlax. This is a traditional Nordic means of preparing salmon. Gravad lax isn't smoked, but it can be served in a similar fashion. The salmon is coated with a spice mixture, which often includes dill, sugars, salt, 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.
Further Information

Get more info on 'Lox'.


External Link Exchanges

Do you know how hard it is to get a link from a large encyclopaedia? Well we're different and will prove it. To get a link from us just add the following HTML to your site on a relevant page:

    <a href="http://lox.totallyexplained.com">Lox Totally Explained</a>

Then simply click through this link from your web page. Our crawlers will verify your link, extract the title of your web page and instantly add a link back to it. If you like you can remove the words Totally Explained and embed the link in article text.
   As long as your link remains in place, we'll keep our link to you right here. Please play fair - our crawlers are watching. Your site must be closely related to this one's topic. Any kind of spamming, dubious practises or removing the link will result in your link from us being dropped and, potentially, your whole site being banned.



Copyright © 2007-8 totallyexplained.com | Licensed under the GNU Free Documentation License | Site Map
This article contains text from the Wikipedia article Lox (History) and is released under the GFDL | RSS Version