Lox is a fillet of salmon that has been cured in a salty brine, traditionally made from the fatty belly portion of the salmon. It is not smoked, but rather salt-cured, which preserves the fish and gives it a distinctive salty flavor. Lox is typically served thinly sliced, often on a bagel with cream cheese and garnished with tomato, onion, cucumber, and capers. It is a staple of American Jewish cuisine, especially popular in New York City
. The word "lox" comes from the Yiddish word laks , derived from Middle High German lahs (modern German Lachs), meaning salmon. This term has roots in Proto-Germanic and Proto-Indo-European languages, reflecting the long history of salmon curing in European cultures
. Lox differs from smoked salmon in that smoked salmon undergoes a smoking process after curing, which imparts a smoky flavor and changes the texture. Lox is saltier and maintains more of the natural fish flavor, while smoked salmon can be cold-smoked or hot-smoked, with varying textures and smoky intensities
. In summary:
- Lox : Salt-cured salmon, usually from the belly, not smoked, salty flavor, thinly sliced.
- Smoked salmon : Cured and then smoked, has a smoky flavor and different texture.
Lox is traditionally enjoyed on a bagel with cream cheese, a classic Jewish deli combination
