Never eat farmed salmon, much higher levels of bad Omega-6 fats, always try to get wild caught.
Lox, smoked salmon, who cares? Anchovies rule.
As a household which consumes quite a bit of salmon - this was a very interesting and educational post. Thanks for posting!
Smoked salmon on bagel with creme cheese. Yum!
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I love smoked whitefish, but have never liked smoked salmon. Maybe I would like Lox.
And smoked salmon.
Can't forget the cream cheese...
Except for my Army time I’ve lived my entire life within 20 miles of the Atlantic Ocean and yet I’ve never had the slightest use for seafood.Go figure!
This thread is making me wish I had some lox in the house for tomorrow’s breakfast. Cook it up with some onions, add some eggs to it, a little cheese, what’s not to like?
No bagels this week. Passover, you know.
...the product I’ve been referring to as lox my entire life is actually smoked salmon.
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How does this happen? Is smoked salmon commonly mislabeled as lox?
In other words, if you order a bagel and lox at your typical bagel shop, is that what you’ll get? Or will it really be smoked salmon?
Smoked salmon, onions and capers are awesome! The wife and I discovered this going to the Sandals resorts in the Caribbean. Didn’t know that it was a Brit thing. Never had it in the states.
To quote John Cleese, “Cured of *what*, remains a mystery.”
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.