Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...

Cold smoked salmon begins just the way traditional lox does: It is first brined to ... deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.

Order the classic: a bagel (yes, you want it toasted) with lox and a schmear. But even that standard order isn’t so straightforward. You’ll often find the shop’s cold case filled with dozens of ...

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

“Herring, smoked salmon and pickled lox aren’t just Jewish foods ... actually emerge from very different places. Norwegians cold smoke their salmon in a labor-intensive process that begins ...

This bagel sandwich features salty lox and an earthy beet cream cheese with horseradish, scallions, dill, and garlic salt.

Once you cook smoked salmon into a recipe, you should follow the ... If you can't find cold-smoked salmon, lox will do just fine for this purpose. Yes, you can smoke salmon at home.

If you're looking for more ways to use either cold-smoked salmon or hot-smoked salmon, we've got you covered. It's a versatile ingredient that can transform any dish into something special (and a ...