Lox versus Smoked Salmon

For those familiar with Jewish cuisine, nothing tastes better than salted lox that sits upon a bagel covered in a generous layer of cream cheese. Top it off with some sliced red onions, tomatoes, and capers, and that sandwich is complete.

There is a common misconception between the difference of smoked salmon and lox. Many people actually think that smoked salmon and lox are one and the same. However, there are notable differences between the two.

A brief history on the classic lox bagel sandwich

The word ‘lox’ originates from the German “lachs” or Yiddish “laks”, which simply means salmon. While lox originates in Scandinavian countries, it is believed that Jewish immigrants introduced the lox and bagel combo to the U.S. in the 1950s, specifically in New York. A key difference is that lox comes from the belly of the salmon, which is the richest and fattest part of the fish. Furthermore, lox is cured in a salt brine, giving the fish a strong salty flavor that is said to complement the coolness of the cream cheese. Therefore, it is never actually smoked.

Smoked salmon on the other hand can be taken from any part of the fish. It is also cured in salt and then either cold smoked (what is usually done to serve as appetizers or on bagels) or hot smoked (this is when salmon is prepared on a hot grill or pan).

Label’s Table offers authentic lox bagels that will keep you coming back for more

No matter what way it is prepared, there is  no question that salmon is one of the most popular and tasty fish in the world. However here at Label’s Table, we make sure that we use traditional belly lox in our outstanding lox spread served on either double-baked rye, egg, wheat, or sourdough bread, smeared with cream cheese, and then layered with, tomatoes, red onions, and capers. If you’re feeling especially hungry order a side of kaiser or onion rolls to go with your meal!

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