The fish you enjoy on your bagel is probably not lox
is a process in which a food is exposed to, well, smoke — with a “cold-smoke” for salmon happening below 85°F, and a “hot-smoke” for salmon happening above it. According to Niki, “cold-smoked salmon is the stuff that can be sliced so thin you can read thethrough it. Cured salmon has a similar texture, but without any smoke flavor. Hot-smoked salmon has a completely different texture — meaty and flaky, like cooked salmon.
Do you hear that, folks? What you probably enjoy eating on your bagel is smoked salmon, specifically cold-smoked salmon — not lox. To Niki, the “quintessential smoked salmon”—“what you think of when you think of New York–style smoked salmon” — isfor short. “Nova” refers to both the geographical location where the fish is caught and a style of smoked salmon, in which the fish is first cured and then lightly smoked.
At Russ and Daughters, you’ll find the luxe Gaspe Nova — with a “marbling and fattiness that give the salmon a silky quality” — along with
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