What is Lox?

Lox is a traditional and beloved type of cured fish that is commonly found in Jewish cuisine. It often appears in deli sandwiches and is served on bagels with cream cheese and other toppings. Lox is made from salmon, and the word “lox” itself is derived from the German and Yiddish word for salmon, “Lachs”. As a result, lox is sometimes known by some people as smoked salmon.

The History of Lox

Lox has a long and distinguished history that dates back to Ancient Greece and Rome. In those, fish were cured in salt and then smoked in order to preserve them. Lox was first made by Jews living in what is now modern day Germany, who smoked the fish in order to preserve it in an era before refrigeration was common. The process of smoking fish was a way to preserve the bounty of the sea and make it available for consumption even when fish was not in season. This tradition spread to the United States with the waves of Jewish immigrants who arrived in the 19th and 20th centuries.

Making and Enjoying Lox

Lox is made from wild caught salmon and is typically cured using either a dry or brine process. The fish is then cold smoked for any where from a few days up to several weeks. This gives lox a characteristic smoky flavor and makes it suitable for refrigeration and long-term storage. Lox can be enjoyed with cream cheese, bagels, and a variety of toppings such as capers, sliced onion, and thinly sliced tomatoes. It is also commonly served with eggs and potatoes in a “bagel and lox” brunch.

Lox is an integral part of many traditional Jewish dishes, and it remains a beloved ingredient in many modern adaptations of those dishes. There are many places where lox can be purchased, such as supermarkets, specialty Jewish markets, and even online!