1/10/2024 0 Comments Lox and smoked salmon![]() ![]() Back in the day, Gravlax was buried in its brine to help the flavor penetrate the fish faster. Juniper berries, black pepper, horseradish and vodka (yaaaasss!) are also added sometimes. Like lox, it’s cured in a salt brine with salt and sugar, but Gravlax brings the flavor with the addition of A LOT of fresh dill. Unlike regular lox, Nova Lox is then cold-smoked. There’s some debate as to whether the ‘Nova’ in Nova Lox refers to salmon from Nova Scotia or to the process by which it’s made. The result is a flaky texture similar to the texture you’d get from searing or roasting a salmon filet. Hot-Smoked Salmon is salt-cured then smoked with heat that actually cooks the fish. ![]() Once it’s cured, Cold-Smoked Salmon is rinsed and smoked at a low temperature (usually around 99 degrees F) so the smoke adds flavor to the fish without cooking it. Smoked Salmon can be either cold-smoked or hot-smoked. They both share a super silky texture, but smoked salmon gets the benefit of a silky texture AND a smoky flavor. Lox is made only with a filet from the belly of the salmon. Smoked salmon can be made with any part of the fish. Smoked salmon is smoked after it’s brined. They’re both cured in a brine made up of salt, and a little sugar. Smoked Salmon and Lox are both salmon (duh). (I’ll give you a minute to process in case you’ve been thinking they were the same your whole life.) Smoked salmon and lox are both salmon, but they’re not the same thing. ![]()
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