Curing helps the salmon retain its freshness longer, improves the mouthfeel, and enhances the flavor. PreservationĪs already noted, both lox and smoked salmon undergo the same curing process. That’s why it’s better to remove the skin while you cut the fish. Plus, not only does the skin give a peculiar, often unpleasant aroma to the fish, but it can also get mushy and soggy when smoked. While smoked salmon uses the entire side of the fish for curing and smoking, lox uses only the richest, fattest, and most delicious part - the belly.Īs for the skin, some cooks advise leaving the skin on to make the fish more solid, however, the fish soaks the cure more effectively without it.
Preparing lox and smoked salmon begins by deboning the salmon. Smoked salmon was especially popular during WWII when soldiers smoked the fish to keep it fresh throughout lengthy journeys. The waterways of Alaska and Oregon are famous for the gorgeous Pacific salmon. The popularity of smoked salmon developed during the Middle Ages, but the smoked salmon industry boomed in the nineteenth century, notably along America’s West Coast. The current name echoes this, as the Yiddish word for salmon is “laks.” Apart from the Scandinavians, Jews from Eastern Europe were also fond of curing salmon.
#Lox and smoked salmon how to#
Lox comes from Scandinavia, where the people discovered how to preserve salmon in saltwater brine early on. Now let’s look at each difference separately.
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