Posted on 04/09/2020 4:06:57 PM PDT by nickcarraway
To quote John Cleese, “Cured of *what*, remains a mystery.”
The jury is still out on Omega-6. In moderation the consensus is that it is heart healthy. Further, farm raised salmon never has parasites, while wild salmon are always infested with parasites. This is why farm raised salmon is one of the few fish that are safe to eat raw. Wild salmon should never be eaten raw.
As for taste, the farm raised is much superior due to its higher fat content. The finest Scottish lox makers only use farm raised salmon. I make cold smoked lox from farm raised atlantic salmon and imho it is better than the most expensive commercially produced lox.
Smoked salmon made at home Is so much better than store bought. Try an overnight white wine brine in the fridge with a cup of sugar and a half cup of salt and spices of your choice. Then indirect smoked for 50 to 80 minutes in an indirect smoker with apple wood.
My grandfather once shared his favorite recipe for baked carp with me:
One large carp, headed and gutted.
Cover with two pounds of dried horse manure ground with onions, garlic, salt, and pepper.
Place the carp on a greased cookie sheet and cover with the mixture.
Bake at 350* for one hour.
Throw away the carp and eat the horse manure.
YUM!
This helped me.
Thank you.
Fresh from the Little Chief smoker white king salmon. Hands down.
I haven’t had Lox in years. Everything is smoked salmon. I’d almost give an eye tooth for lox on bagels with cream cheese (good cream cheese). I used to take this for lunch in grade school. I was a weird kid. But this combo I could eat and not trip my food allergies. One particular grocery store had the lox and that’s where we got it.
We would harvest dozens of suckers in the spring run up the Namekagon river.
In those cold waters, the suckers were delectible once they were smoked.
My father would smoke them in an old refrigerator, using maple chips. An electric hot plate could be regulated with a tin plate on top with maple chips in it, to get just the right combination of heat and smoke.
It would take about a day to smoke a refrigerator of fish. The racks in the old refrigerator were used to put the gutted fish on. The skin was left on the fish.
After being smoked, the fish were kept in a large freezer for the rest of the year.
As I recall, they were delicious.
**Smoked salmon, lox,***
In the military LOX was liquid oxygen.
Lox, vs. smoked salmon, vs. sable
Kudos to you. Great post.
Smoked chubs YUM. A favorite treat when I was young. I was the only one of the 3 kids who liked them. Every now and then up through high school Pop would come in and toss a white wrapped paper in front of me at the table. Memories. Favorite now is salmon cooked any way. Last year we learned how to do a salt cure with herbs, it only took a few days in the fridge, absolutely delicious.
http://koshereveryday.com/cant-believe-theyre-passover-bagels/ I don’t know... maybe cardboard
African or European?
My dad was born before refrigeration. He loved salt cod and tried to share it with us kids. Your post cracked me up, but made me miss my pop.
“Ah, then clearly you know the visible and chemical differences between farmed & wild-caught salmon. /s”
Sorry Sparky.
The OP clearly indicates farm raised is bad, wild caught is good. Clearly indicates “Atlantic Salmon” should be avoided. And, this piece is about a distinction in preparation. Not so much thec kind of fish used.
Apples and Oranges.
Or more appropriately, Nova & Lox.
Clearly, you need to clean your glasses and get that stick out of yer keister.
Thanks, but I think I can wait a week until we can have REAL bagels. Most KLP baked products just don’t do it for me.
Funny story about smoked ‘White’ fish.
My Grandmother saw it on sale in the newspaper ad (this would be back in the early 1980s) - apparently she had enjoyed some version in younger days.
She told me to go and buy some; but when I got to the store, all I could buy was an entire, huge fish.
When I got home, she chastised me for spending so much money; but we feasted on that beast for days.
(I don’t know what species it was, but I remember thinking that it was almost like eating meat, not fish - and it was wonderful.)
I think you’re as likely to get the latter as lox, unless you’ve got a serious Jewish deli nearby.
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