What is the difference in final product between lox and salmon that is cold-smoked?
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Darin,
Someone posted a link on here once that said the difference is that true lox is not smoked.
Both are cured however. So my take on it is that lox is simpley cured sushi made of salmon.
Maybe others more in the know will speak up.
Someone posted a link on here once that said the difference is that true lox is not smoked.
Both are cured however. So my take on it is that lox is simpley cured sushi made of salmon.
Maybe others more in the know will speak up.
Thanks for your input. Good luck with the Gators!
quote:Originally posted by GeiyserQ:
Darin,
Someone posted a link on here once that said the difference is that true lox is not smoked.
Both are cured however. So my take on it is that lox is simpley cured sushi made of salmon.
Maybe others more in the know will speak up.
Ah grasshopper, not to bust your chop sticks so much but sushi is not word best describing lox... sashimi is much close but even that is incorrect as once the raw fish is cured it is no longer raw... and sushi describe final product of rice, nori, fish and other goodies. Kind of like calling sloppy Joe barbeque.
Bereve it or not best term for lox would be cured saki.
Really? I thought Saki was rice wine.
Lox is salt-cured salmon. Nothing more.
Gravlax is similar to lox, but with the addition of sugar, dill, and other spices.
Nova is a salt-cured salmon that is also cold smoked. Often people refer to nova as lox.
Gravlax is similar to lox, but with the addition of sugar, dill, and other spices.
Nova is a salt-cured salmon that is also cold smoked. Often people refer to nova as lox.
I havent been called Grasshopper since my days in the Buddhist Monastery!
Doc, dont worry about my chop sticks. My ego's not that big so you correct me whenever you find me wrong!
Doc, dont worry about my chop sticks. My ego's not that big so you correct me whenever you find me wrong!
quote:Originally posted by GLH:
Really? I thought Saki was rice wine.
And you are correct. It is also salmon. Also a South American Monkey!
What would you like for diner? I'll take the saki.. oh and the saki.... and pour me some saki prease......
Saki, or sake, is rice wine.
Sockeye is a type of salmon.
Monkeys in South America, I have no clue.
Sockeye is a type of salmon.
Monkeys in South America, I have no clue.
Ah yes, esfishdoc,
Chiropotes sp, the Bearded Saki. How come ye by such abstract knowledge good sir? Mine was from learned men in college many decades ago.
Much of what I know of smoking comes by way of this sterling forum and the learned men herein.
Hook
Chiropotes sp, the Bearded Saki. How come ye by such abstract knowledge good sir? Mine was from learned men in college many decades ago.
Much of what I know of smoking comes by way of this sterling forum and the learned men herein.
Hook
quote:Originally posted by Dennis-UT:
Saki, or sake, is rice wine.
Sockeye is a type of salmon.
Monkeys in South America, I have no clue.
http://www.cookeryonline.com/Resource/Topics/Japanese/JaptermsS.html
http://en.wikipedia.org/wiki/Saki_(disambiguation)
As an amateur sushi chef I have a fascination for the culture and I read about and frequently consume japanese food.
Dennis-UT
Thanks Dennis,a voice of reason in a confused world!
I love salmon in ALL it's permutations.
Unless long shelf life is the issue ,salt cured salmon with a couple of hr's of under 90 f smoke will produce better Nova than a good NY Jewish deli.
That guys is saying something!
Slice thin and serve on a toasted bagel with a base of cream cheese with capers and some thin sliced sweet onion.
Drizzle with EVOO and add a bit of fresh cracked pepper.
Wow!
That folks is the foundation of my Christmas morning breakfast.
dick.
Thanks Dennis,a voice of reason in a confused world!
I love salmon in ALL it's permutations.
Unless long shelf life is the issue ,salt cured salmon with a couple of hr's of under 90 f smoke will produce better Nova than a good NY Jewish deli.
That guys is saying something!
Slice thin and serve on a toasted bagel with a base of cream cheese with capers and some thin sliced sweet onion.
Drizzle with EVOO and add a bit of fresh cracked pepper.
Wow!
That folks is the foundation of my Christmas morning breakfast.
dick.
I agree with Dennis.
Correct spelling is great on an internet discussion forum.
Correct spelling is great on an internet discussion forum.
I posted about lox after using the cold-smoke baffle in my Smokette quite some time ago.
Gravlox is cured with a salt/sugar mixture and other added flavorings- especially dill. It is not smoked.
Lox, on the other hand is cured, again with salt/sugar and other flavorings, and then cold-smoked. You may find it packed in oil to help preserve it. The meat, like Gravlox is somewhat transparent,quite delicate and can be sliced easily. The mild smoke flavor is what makes it different than good old gravlox.
Hot smoked salmon (which can be cured prior to smoking?) is different after being hot-smoked. The protein in the meaty is set, and it is no longer transparent, and it is not easy to cut in thin slices. It becomes firm,flaky, and you do not see the delicate pink-red color after cooking it this way.Any way you cook or cure a nice piece of fresh salmon, and even eating it raw as in sushi/sashimi- it sure can be good eating.
Gravlox is cured with a salt/sugar mixture and other added flavorings- especially dill. It is not smoked.
Lox, on the other hand is cured, again with salt/sugar and other flavorings, and then cold-smoked. You may find it packed in oil to help preserve it. The meat, like Gravlox is somewhat transparent,quite delicate and can be sliced easily. The mild smoke flavor is what makes it different than good old gravlox.
Hot smoked salmon (which can be cured prior to smoking?) is different after being hot-smoked. The protein in the meaty is set, and it is no longer transparent, and it is not easy to cut in thin slices. It becomes firm,flaky, and you do not see the delicate pink-red color after cooking it this way.Any way you cook or cure a nice piece of fresh salmon, and even eating it raw as in sushi/sashimi- it sure can be good eating.
Bobby, long time no see, now that you're hanging out at that "other" forum.
Good to see 'ya around.
Good to see 'ya around.
Smokin-
It sure is good to be back in action!
You must be lurking on the new Guru forum? I don't think I would call it "the other" forum, as there is no "other" forum that comes close to this one,IMO!
What do you think about my "pseudo-AQ" setup with the Smokette? It does it thing as far as holding a temp after reaching the desired internal temp of the meat.
Best holiday wishes, Smokin.
It sure is good to be back in action!
You must be lurking on the new Guru forum? I don't think I would call it "the other" forum, as there is no "other" forum that comes close to this one,IMO!
What do you think about my "pseudo-AQ" setup with the Smokette? It does it thing as far as holding a temp after reaching the desired internal temp of the meat.
Best holiday wishes, Smokin.