Smoked salmon, lox, Nova—they’re all the same, right? Nope. These various categories of cured fish have about as much in common as bread and pasta or salad and pickles. Translation? They can be made with the same raw ingredient, but once manipulated, they’re totally different foods. As someone who grew up on lox (I literally ate it by the pound as a small child), or what I called lox, I was kind of baffled to learn during a recent visit to Brooklyn’s Acme Smoked Fish that the product I’ve been referring to as lox my entire life is actually smoked...