3 ms·
Historically, fish preserved with salt were prepared for eating by soaking in several changes of fresh water over a 24-hour period. That's how salt cod is prep
by photochemsyn 4y ago
Historically, fish preserved with salt were prepared for eating by soaking in several changes of fresh water over a 24-hour period. That's how salt cod is prepared, I wonder if this salt lox was supposed to be treated the same way?
https://philosokitchen.com/salted-cod-prepare/ https://philosokitchen.com/salted-cod-prepare/
- bobthepanda 4y agoToday, the way it is commonly eaten is with cream cheese on a bagel, so the plain carbs and dairy should cut the overall saltiness a lot. That being said, I have fond memories of lox in my childhood, and I remember the bagels used to have much more generous helpings of cream cheese (nearly a half inch of it.) Maybe Americans being more diet conscious has indirectly driven the cream cheese off and lowered the salt tolerance in the dish.
- djur 4y agoInteresting. I've recently (last 5-10 years) noticed New Yorkers complaining about the quantity of cream cheese on bagels and suggesting that there's more than there used to be. (Leave it to New Yorkers to gripe about getting too much food for their dollar!)
- bobthepanda 4y agoI think that complaint is slightly different, that the fish:cheese ratio is becoming unbalanced towards cheaper cream cheese and away from expensive fish. Which is I suppose a form of shrinkflation.