Smoked salmon can also be made with both belly cuts and whole sides, but whole sides are more commonly used for making smoked salmon. While lox can be made from whole sides of salmon, belly lox is often considered the most prized, due to its higher fat content. The process was developed before refrigeration was widespread and there was a need for a method of preservation. While smoked salmon is cured and/or brined and finally smoked, lox is simply salt-cured without being smoked.
While our team previously spoke to Epicurious about this topic in depth, we’ll provide a quick synopsis of Ellen Lee-Allen and Adam Caslow’s thoughts on the subject.
#LOX AND SMOKED SALMON HOW TO#
With that in mind, we’re happy to share with you our guide on how to keep your lox and smoked salmon fresh!īefore we discuss the best methods for preserving the shelf life of your lox, let’s first dive into what lox is, and what makes it unique from traditional smoked salmon, since there is a bit of overlap in their preparation. However, the one product we are asked about more than any other is our Lox. Whether it’s our smoked salmon, whitefish salad, or herring products, knowing how to optimally store your smoked fish is essential. One of the most common questions we hear from Acme customers is how to maximize the lifespan of our products.
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