Lox: Is there anything it can't do? Well, yes, at least one thing.

[weinoo]

Sure looks as if there’s some fat in that salmon.  I’m no scientist, but I wonder if the % of fat increases in any given piece of salmon after it has been cured and cold-smoked?

[rotuts]

there is quite a bit of fat in both wild and esp farmed salmon

 

when you get a piece very close to the head.

 

you can see it.

 

tail , doing the work , has considerably less.

 

you can taste the difference by cooking each ' end '

 

from the same fish.

 

if you are lucky to get a whole salmon side.

Edited May 23, 2021 by rotuts (log)

[weinoo]

Right. And it is farmed salmon which makes up a large percentage of what gets cured and smoked and sold as Nova, Gaspé, et al.

That stuff is oily as hell.

[rotuts]

its my understanding

 

at least in the NYC area

 

that Nova is cold smoked salmon

 

the name coming from where the fish came from years and years ago :

 

Nova Scotia 

 

in the California where I grew up

 

smoked salmon was smoked salmon

 

and there was no nova to be had.

 

\and lox was very rare , as were bagels .

 

plenty of cream cheese.

 

it was spread in the celery stalks

 

and thought to be a bit Shee Shee

 

as an Hor'sSDoover 

[weinoo]

Correct on the Nova (called novie by some).