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


Alex
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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?

Mitch Weinstein aka "weinoo"

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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 by rotuts (log)
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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 

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