Lox
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223557985
2008-07-04T16:37:39Z
Hanina
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accessdate
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[[Image:Bagels'n'Lox.jpg|right|thumb|250px|Lox served with [[bagel]]s]]
'''Lox''' is [[salmon]] [[Fillet (cut)|fillet]] that has been [[curing (food preservation)|cured]]. In its most popular form, it is thinly sliced (less than 5 millimeters in thickness) and, typically, served on a [[bagel]], often with [[cream cheese]] and [[capers]]. That which has lox in it is often refered to as being [[loxen]].
Noted for its importance in [[Jewish cuisine|Ashkenazic Jewish cuisine]], the food and its name were introduced to the [[United States]] through [[Eastern European]] [[Jewish]] immigrants.<ref name="AcmeSmokedFish">{{cite web|url=http://www.acmesmokedfish.com/retail/news/NYTimesPrimer.html|title=Acme Smoked Fish Corp. reprint of E. Kinetz. (22 September, 2002). So Pink, So New York. ''The New York Times''.|accessdate=2007-12-09}}</ref><ref name="SoPink">{{cite web| url=http://query.nytimes.com/gst/fullpage.html?res=9400E2DB1E30F931A1575AC0A9649C8B63&sec=&spon=&pagewanted=1|title=E. Kinetz. (22 September, 2002). So Pink, So New York. ''The New York Times''.|accessdate=2007-12-09}}</ref> The term ''lox'' derives from ''Lachs'' in [[German language|German]] and לאַקס ''laks'' in [[Yiddish]],<ref>{{cite web|url=http://www.bartleby.com/61/38/L0273800.html|title=The American Heritage Dictionary of the English Language|accessdate=2008-07-04}}</ref> meaning "salmon". It is a [[cognate]] of [[Icelandic language|Icelandic]] and [[Swedish language|Swedish]] ''lax'', [[Danish language|Danish]] and [[Norwegian language|Norwegian]] ''laks'', and [[Old English language|Old English]] ''læx''.
Sometimes called ''regular'' or ''belly lox,'' lox is traditionally made by [[brining]] in a solution of [[water]] or [[oil]], [[salt]], [[sugar]]s and [[spice]]s (the [[brine]]). Although the term ''lox'' is sometimes applied to [[smoked salmon]], that is a different product.<ref name="AcmeSmokedFish"/><ref name="SoPink"/>
==Similar products==
*'''Nova''' or '''Nova Scotia salmon''', sometimes called '''Nova lox,''' is cured with a milder brine and then cold-smoked. The name dates from a time when much of the salmon in [[New York City]] came from [[Nova Scotia]]. Today, however, the name refers to the milder brining, as compared to regular lox ("Belly Lox"), and the fish may come from other waters or even be raised on [[fish farming|farms]].
*[[smoked salmon|'''Scottish-style salmon''']]. A mixture of salt and sometimes sugars, spices and other flavorings is applied directly to the meat of the fish; this is called "dry-brining" or "Scottish-style." The brine mixture is then rinsed off, and the fish is cold-smoked.
*'''[[Nordic]]-style smoked salmon'''. The fish is salt-cured and cold-smoked.
*'''Gravad lax''' or '''[[Gravlax]]'''. This is a traditional Nordic means of preparing [[salmon]]. The salmon is coated with a spice mixture, which often includes [[dill]], sugars, salt, and spices like [[juniper]] berry. It is then weighted down to force the moisture from the fish and impart the flavorings. It is often served with a sweet [[Mustard (condiment)|mustard]]-dill [[sauce]].
==See also==
* [[Smoked salmon]]
==References==
{{reflist}}
[[Category:Salmon]]
[[Category:Jewish cuisine]]
[[Category:German loanwords]]
[[Category:Yiddish words and phrases]]
[[es:Lox (salmón)]]
[[he:לקס]]
[[ja:ロックス]]
[[yi:לאקס]]