"Sylvia" > wrote in message
...
> If you've ever wanted to save money and control quality by making your
> own lox, check out this site: http://theLoxBox.com. My biochemist
> cousin Eric invented it, and he *knows* what lox should taste like -- my
> aunt Micki, his mother, was quite possibly the best cook I've ever
> known. And she and my dad were both raised in Depression-era New York
> City. Eric claims that their lox is better then what you can get at
> Zabar’s New York deli. I'm not a lox fan but I may try this anyway, and
> I'm eyeing it as a Christmas gift for a foodie friend or two.
>
> --
> Sylvia Steiger RN, homeschooling mom since Nov 1995


Not lox. but

gravlax Without the dill.

[GRAHV-lahks]
This Swedish specialty of raw salmon cured in a salt-sugar-dill mixture is
prized around the world. It's sliced paper-thin and served on dark bread as
an appetizer, on an open-faced sandwich or as part of a smorgasbord, often
accompanied by a dill-mustard sauce. Gravlax can usually be found in gourmet
markets or specialty fish markets. It can be stored, tightly wrapped, in the
refrigerator for up to a week.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

There is a difference not that gravlax is bad.

Real lox

smoked salmon
Fresh salmon that has undergone a smoking process, usually by one of two
methods — hot-smoking or cold-smoking. Hot-smoking is a process by which the
fish is smoked from 6 to 12 hours at temperatures ranging from 120° to
180°F. The time and temperature depend on the size of the fish, how close it
is to the source of smoke and the degree of flavor desired. In cold-smoking,
a temperature of 70° to 90°F is maintained and the fish might remain in the
smokehouse for anywhere from 1 day to 3 weeks. There are many types of
smoked salmon. Indian-cure salmon is brined fish that has been cold-smoked
for up to 2 weeks, which results in a form of salmon JERKY. Kippered
salmon — U.S. style — is a chunk, steak or fillet that has been soaked in a
mild brine and hot-smoked. It's usually made from chinook salmon that has
been dyed red. European kippered salmon differs in that it's a whole salmon
that has been split before being brined and cold-smoked. Lox is brine-cured
cold-smoked salmon, much of which is slightly saltier than other smoked
salmon. Some lox, however, has had sugar added to the brine, which produces
a less salty product. Lox is a favorite in American-Jewish cuisine,
particularly when served with BAGELS and cream cheese. Nova or Nova Scotia
salmon is an idiom used in the eastern United States that broadly describes
cold-smoked salmon. Scotch-smoked, Danish-smoked and Irish-smoked salmon are
all geographical references to cold-smoked Atlantic salmon (whereas the
Pacific species — usually coho or chinook — treated in this manner is
generally simply labeled smoked salmon ). Squaw candy consists of thin
strips of salmon that has been cured in a salt-sugar brine before being
hot-smoked. Other fish such as trout and haddock can also be smoked. See
also SALMON.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


Dimitri