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Topic: Lox (salmon)

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	What is Lox ?
		Lox is salmon, typically a filet, that has been cured, and then often it is cold smoked.
		Scottish lox: A mixture of salt and sometimes sugars, spices and other flavorings are applied directly to the meat of the fish for a period of time.
		Gravad lox: Also known as Gravad lax or Gravlax, this is a traditional Scandinavian means of preparing lox (salmon).
	www.jewishrecipes.org /jewish-foods/lox.html (276 words)

	Tom Saaristo Salmon
		Salmon are anadromous, meaning that they migrate from their saltwater habitat to spawn in fresh water.
		Other high-fat salmon include the Coho or silver salmon, with its firm-textured, pink to red-orange flesh, and the sockeye or red salmon [which is highly prized for canning] with its firm, deep red flesh.
		Lox is brine-cured cold-smoked salmon, much of which is slightly saltier than other smoked salmon.
	tomsaaristo.com /salmon.html (986 words)

	smoked salmon - Allrecipes
		Lox is a favorite in American-Jewish cuisine, particularly when served with BAGELS and cream cheese.
		Nova or Nova Scotia SALMON is an idiom used in the eastern United States that broadly describes cold-smoked SALMON.
		Scotch-smoked, Danish-smoked and Irish-smoked SALMON are all geographical references to cold-smoked Atlantic SALMON (whereas the Pacific species-usually coho or chinook-treated in this manner is generally simply labeled smoked SALMON).
	allrecipes.com /howto/smoked-salmon/detail.aspx (340 words)

	LoxBox, Home Lox Maker
		Lox, however, is cured, not cooked; so lox retains all of its OFA activity, and the curing process actually concentrates the OFA's in the flesh of the fish.
		A: Lox is identical to the “smoked salmon” commonly served as an appetizer in up-scale restaurants.
		Lox, however, since it is cured, not cooked, retains all the natural omega-3 fatty acids of salmon.
	www.juicersforless.com /loxbox-home-maker-p-2162.html (2934 words)

	The British Columbia Salmon Farmers Association: The trade association for the British Columbia salmon farming industry.
		Salmon farmers work with government inspectors and researchers to ensure farm salmon meets the highest standards for quality and freshness.
		Salmon have delicate flesh and must be processed, handled and transported carefully and rapidly to preserve their quality.
		Wild salmon contract these parasites through their diet of live fish and invertebrates, but because farmed fish are fed heat sterilized pelleted food, these parasites have never been found in farm salmon (Kent and Poppe, 1998).
	www.salmonfarmers.org /files/food_safety.html (808 words)

	Acme Smoked Fish
		Acme cures the salmon in a mild salt and brown sugar brine for up to one full week before cold smoking it (not cooking), over a blend of fruitwoods for up to 24 hours.
		Acme Smoked Salmon is available in a wide range of sizes and packages including whole or trimmed sides, pre-sliced sides, exact weight vacuum-sealed packages and even in snack-sized pieces or ground.
		Lox – Brine cured in the traditional method, Acme lox are delightfully salty and flavorful.
	www.acmesmokedfish.com /wholesale/acme-salmon.html (382 words)

	Smoked Salmon, Hot Smoked Salmon, Gravadlax (Gravelax), Lox, Nova and all things Salmon
		Lox is another name for "smoked salmon," commonly served as an appetizer in up-scale restaurants.
		Salmon Caviar is made from fresh Chum (Keta) Salmon, the most highly prized of the five Pacific salmon species for its roe.
		Fine Salmon provides comprehensive information about producers, the source of the Salmon (Wild or Farm Raised)and prodution process from countries like Alaska, Canada, Ireland, Scotland and the US (Alaska, Maine, New Jersey, Oregon, Washington State,..).
	www.finesalmon.com (284 words)

	Gourmet Food Store - History Of Smoked Salmon
		So basically, smoked salmon is freshly caught salmon that undergoes salting and smoking at high temperatures in order to keep it edible for an extended period of time.
		The Native Americans held salmon in high respect, and they believed that if someone were to mishandle the fish, the great spirits of the sea would drive the salmon away from the waters.
		Salmon is smoked when it is under three years of age, which preserves the full freshness and flavor of the fish.
	www.gourmetfoodstore.com /smokedsalmon/history-smoked-salmon.asp (879 words)

	Making Lox at Home - Easy Gourmet Recipes from Sausagemania (Site not responding. Last check: 2007-11-04)
		Lox recipes are difficult to find, as people tend to guard them as jealously as the Masons have guarded their secret rites for centuries.
		Their removal makes slicing the lox a bit easier, although the pin bones are very fine and will slice through if you leave them in.
		For "presentation lox" I always remove the pin bones, but for our family's own consumption, I leave them in because their removal is time-consuming.
	www.sausagemania.com /loxmania.html (1039 words)

	A Short History of Lox
		Lox commonly used as a synonym for “smoked salmon,” usually served as an appetizer in up-scale restaurants.
		Salmon was a fish prized for the tables of royalty, and Jews soon applied the curing recipes they had used with herring to this more luxurious fish.
		Seven of ten farmed salmon purchased at grocery stores in Washington DC, San Francisco, and Portland, Oregon were contaminated with polychlorinated biphenyls (PCBs) at levels that raise health concerns, according to independent laboratory tests commissioned by Environmental Working Group.
	www.finesalmon.com /Salmon_Food/History_of_Lox.asp (569 words)

	Danish Gravlaks (lox) Cured Salmon Recipe \| Recipezaar
		This cannot be compared to smoked salmon the process is very different nor do I recommend grilling it.
		Combine the sugar, salt sprinkle on to the flesh side of the salmon.
		Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.
	www.recipezaar.com /39190 (443 words)

	Smoke Sticks - How To Smoke Fish & Meats at Home!
		In the refrigerator, your lox will last 1 to 2 weeks, or longer if frozen.
		Lox, also known as "Nova Salmon" is similar to cold-smoked salmon, but is moist, lightly salted and lightly smoked.
		Don't be afraid to adjust the brining and smoking times to produce a batch that suits your tastes.
	geocities.com /smokesticks/lox.html (170 words)

	Lox Glossary Term
		Pieces or filets of salmon that are cured in brine and then cold-smoked from several days to almost a month, depending on the flavor and texture desired.
		The brine mixture may be salt-based or a combination of salt and sugar, with the sugar being used to add a sweeter and less salty taste to the fish.
		Common in American-Jewish cuisine, Lox is often served as a main dish or appetizer with bagels and cream cheese.
	www.recipetips.com /glossary-term/t--37572/lox.asp (96 words)

	Caleb's How-Tos
		Then I set out one day to make Lox at home- and the first thing I found out is that there are many types of Lox and tons of recipes that take from 5 minutes to literally hours and weeks.
		But all Lox is not complex, especially Lox that is not smoked or uses alcohols.
		Lox is also great in scrambled eggs with cream cheese added at the last minute, and on crackers.
	www.plocktau.com /how-tos/homemade_lox (692 words)

	Smoked Salmon FAQ from PSI Grande Gourmet
		Salmon lox is cold-smoked and the fish therefore remains uncooked.
		Sockeye Salmon (red salmon) is often preferred by salmon lovers because of its rich and flavorful meat.
		Pink Salmon is also very flavorful, though the meat texture tends to be less firm than Sockeye Salmon and the meat is pink in color.
	www.pacific-salmon.com /faq.html (643 words)

	Great Salmon Recipes for Gravlax
		Salmon recipes such as this are perfect for all those Can‘t Cook, Won’t Cook merchants and for preparing ahead, just pop it in the fridge and forget about it for a couple of days.
		The Salmon marinates and is then used as for Smoked Salmon.
		The pickled Salmon (for that’s what it is) keeps in the fridge for up to 1 week but I doubt it’ll last that long!
	www.great-salmon-recipes.com /Gravlax.html (333 words)

	Gourmet Food Store - Smoked Salmon Varieties
		Lox was a technique of preserving salmon popular during the 19th Century and early 20th Century, where wild Pacific salmon was cured in brine very heavy in salt (there was really no smoking involved).
		Today, “lox” is used to describe basically any type of smoked salmon, Nova, Nova Scotia smoked salmon, belly lox.
		The term ‘gravadlax’ is literally “salmon from the grave”, as the northern peoples would bury the salmon underneath the earth throughout the curing process.
	www.gourmetfoodstore.com /smokedsalmon/varieties-smoked-salmon.asp (386 words)

	Smoked Salmon
		Scottish salmon and Irish salmon usually refer to farmed salmon from those countries but not necessarily to methods of curing.
		At Homarus, the filleted salmon is sprinkled with salt and brown sugar.
		While smoked salmon is a versatile ingredient in food preparation and marries with a variety flavors, it is best savored simply.
	www.samcooks.com /flavor/smoked_salmon.htm (1200 words)

	Spfld Smoked Fish - Types of Smoked Fish and Lox
		Chum salmon, (an under utilized and less expensive species which has a pale meat color) is also used to make Lox and Nova.
		Smoked Salmon refers to any salmon, which is smoked, regardless of the specific process involved.
		Salmon (Lox) - Nova Lox - Kippered Salmon - Chubs - Sable - Whitefish - Mackerel - Trout
	www.springfieldsmokedfish.com /types.htm (803 words)

	[No title]
		The Vital Choice salmon -- unlike the low-grade (and toxic) salmon you will find in most stores -- is then "flash-frozen," an advanced and completely safe technique that immediately captures the fresh-caught flavor of the salmon while preserving its firm texture and rich color.
		Whether you prefer the wild red filets, smoked salmon, lox, canned salmon, or a variety of these, I highly encourage you to try this truly mouth-watering, highly nutritious and safe salmon, and to make it a regular part of your diet.
		The salmon filets, smoked salmon and lox will be delivered to you flash-frozen and vacuum-sealed, to ensure absolute quality and the freshest taste.
	www.mercola.com /forms/salmon.htm (847 words)

	MacKnight Smoked Salmon
		Additionally, there is a process of hot-smoking salmon, where the fish is cooked while it is smoked, and it provides other unique uses for salmon in the consumer’s daily diet.
		Hot-smoked salmon keeps longer, and is more recognized by the novice consumer of smoked salmon.
		Traditional lox is simply a cured product, but many smokers today call their lightly smoked salmon lox or Nova Lachs.
	www.macknight.com /history.htm (328 words)

	Sara Moulton
		Lox is supposed to be salmon that has been brine cured and then cold smoked.
		Nova or Nova Scotia lox is cured in a less salty brine than regular lox, so it is less salty.
		Lox is soft and supple and has a slightly oily texture.
	www.saramoulton.com /kitshrink.php?id=207 (212 words)

	Tony's Meats and Specialty Foods
		Later, the art of making Lox (derived from laks - ancient Yiddish word for salmon) reached its height in the Middle Ages when it was enjoyed in soups and salads by rich and poor alike.
		Smoked Salmon has also been a favorite of Native Americans for centuries – the fish being slow smoked over wood fires to flavor and preserve for the winter.
		Taste and adjust seasonings – depending on the salmon, pinches of fine sea salt may be called for.
	www.tonysmarket.com /we_old/4_09_06.cfm (753 words)

	Arugula Salad With Stuffed Salmon Balls, Salad Recipe (Site not responding. Last check: 2007-11-04)
		Sauté the mushrooms, garlic, salt (use a very small amount because the salmon is very salty) and pepper until all the liquid is evaporated.
		Position a plastic wrap square over the scoop, line the scoop with salmon lox making sure the salmon overlaps to cover completely.
		Fill the cavity with the mushroom mixture, fold the salmon lox over the mushroom mixture, remove plastic wrapped ball from the scoop.
	whatscookingamerica.net /Salad/ArugulaSalmon.htm (223 words)

	What are lox and Nova?
		In general in this country, lox is made with salmon from the Pacific Ocean.
		Nova, on the other hand, is generally made from Atlantic salmon (the Nova being short for Nova Scotia), and is cured in salt and smoked.
		Gravlax, or gravadlax, on the third hand — and which you did not ask about is cured in salt and sugar with other flavorings (generally dill, pepper, and brandy or aquavit).
	www.ochef.com /1019.htm (116 words)

	Cooking Light - Salmon Nutrition - Healthy Recipes and Menus
		The American Heart Association recommends eating salmon or other fatty fish such as mackerel or tuna twice each week for the heart-protective benefits associated with omega-3 fatty acids found in their fish oils.
		To get the smooth texture associated with lox, salmon is dunked in salt brine and then "cold smoked" at a lower temperature for a longer time.
		Ordinary smoked salmon has 784 grams of sodium, and a typical serving of lox contains a whopping 2,000 grams, which is almost equal to the Recommended Daily Intake.
	www.cookinglight.com /cooking/hl/nutrition/article/0,13803,249515,00.html (370 words)

	JUST SMOKED SALMON RECIPES, RECIPIES, OR RECEIPES CONTEST FOR SALMON DIP, SOUP, SALAD, PASTA & MORE...
		Salmon recipes may be submitted (or posted :) as smoked salmon recipies, or smoked salmon receipes.
		Stir in the salmon, mushrooms, sautéed onion and garlic, 1 cup of the Swiss cheese, dill and salt.
		Along lower bottom edge of seaweed, place strips (1/4" wide) of smoked salmon, along with enough cream cheese, mango and avocado to have the food 1 1/2" wide and 1" high along the edge of the seaweed sheet.
	www.justsmokedsalmon.com /recipes.htm (4087 words)

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