![]() Most “high-end” Lox products omit the fatty belly constraint and go straight to using an entire cut of Salmon. To get authentic Lox, you must purchase from a fishing spot-adjacent market or a small-to-medium business that specializes in Salmon products. These differences are minimized when the Lox in question isn’t made from the fatty belly and is simply smoked Salmon minus the “smoked” part. The difference between the cut of Salmon used for Lox and the one used for smoking leads to further differences in taste, texture, and macronutrients. In contrast, smoked Salmon is cut along the full length of the fish. Nowadays, any salt-cured cut of Salmon that isn’t smoked is referred to as Lox, but authentic Lox is made from the fatty belly of Salmon. ![]() In this article, we will dive deeper into the key differences between Lox and Samoked Salmon, including how the two vary in: This creates differences in their taste and price. On the other hand, Lox refers to a cut of salmon belly that has been salt-cured for an extended period, usually two and a half months. Smoked Salmon is salt-cured and brined for a few days before being smoked and presented. If you’re wondering why Lox and Smoked Salmon are separate terms when the products look the same, you’ve come to the right place. ![]() One result of an increase in novice interest is confusion. Salmon is an acquired taste, but with said taste being rapidly acquired, salmon farming and products have started becoming more popular by the day. ![]()
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