4 ms·
Super interesting, but another case where I feel the value of the article would have like doubled if they had included images. "Here is what lox looks like, an
by unwind 4y ago
Super interesting, but another case where I feel the value of the article would have like doubled if they had included images.
"Here is what lox looks like, and here is smoked salmon" would have helped.
Not being Jewish, or even American, it's not obvious if it's cold or hot smoked salmon that's the new favorite for instance. I would guess cold, but an image would probably have made it obvious directly.
- bovermyer 4y agoInteresting perspective! I'm an American, and I've always thought of lox - and smoked salmon, which until now I thought was the same thing - as cold. Are there places where smoked salmon is served warm?
- theIV 4y agoI don’t believe they were referring to how it’s served but how it’s prepared. https://www.bonappetit.com/story/hot-smoked-cold-smoked-fish-difference https://www.bonappetit.com/story/hot-smoked-cold-smoked-fish...
- unwind 4y agoHm yeah but I probably dropped a hyphen, I meant preparation. Sorry for upping the confusion. :)
- dsr_ 4y agoLox is very pink, wet, and otherwise looks just like sashimi swimming in a tub of brine. It's very, very salty. Keep it refrigerated. It does not smell very fishy because it's still in the brine. Cold-smoked salmon is relatively easy to find in the US; CostCo makes a decent version under the Kirkland label. It's moist rather than wet and is usually sold as a thinly sliced slab on a waxed tray in a sealed bag -- it must be kept refrigerated and does not tolerate exposure to air for more than a few hours. Hot-smoked salmon is even easier to find, but is nothing like the other two products. It's dry, flaky, and rather like an overcooked salmon fillet. If it is smoked all the way to jerky, it doesn't need to be refrigerated. All of these will attract local wildlife.
- joshu 4y agothe belly lox they are talking about aren’t in brine- they are thinly sliced and packaged much like the cold smoked stuff, though far more salty and oily…