What is the difference between smoked salmon and gravlax

From the Yiddish word for salmon — laks — lox is a cured not smoked preparation often made with the fatty belly of the fish. Lox is salt cured, which means the salt mixture usually a combination of salt, sugar, herbs, spices and citrus zest draws out the fish's moisture. The fish takes on the flavor of the cure, so it often has a salty flavor. Lox is often served atop bagels with cream cheese, red onion and capers. Today, however, many people use the term lox interchangeably for other types of salmon preparations.

Gravlax is similar to lox in that it's not smoked and is cured only. The traditional Scandinavian method get its flavor from its cure of just salt, sugar and lots of dill, although additional spices, such as citrus, coriander, juniper berries or fennel can be added. Some people even add spirits like vodka or the Scandinavian spirit aquavit. Gravlax is usually served whole as an appetizer. It's always sliced thin and often comes with a side of dill and mustard sauce and with crispy bread or crackers.

The biggest difference between nova and lox and gravlax is nova is smoked. The name nova refers to the fish coming from Nova Scotia, but not all smoked salmon is nova. Nova is cold smoked, which means it's smoked over very low heat usually about 80 degrees Fahrenheit [26 degrees Celsius] to give it that smoky flavor. What's the difference, anyway? He fills us in on the wild world of salmon and how to order like experts.

Cured Salmon with Fennel and Carrot Salad. Gravlax is cured but not smoked salmon, except there's not a lot of salt in the cure and some combination of dill, lemon, and alcohol often vodka, but sometimes gin in newer preparations.

As with anything at an old-school counter, there's tradition, and then there's the newfangled way of doing things. According to Tupper, lox traditionally refers to belly lox, which is salt-cured, but not smoked. But, Tupper says, "When someone under the age of 65 comes in and asks for lox, we're like, 'Oh, are you sure you mean lox and not smoked salmon?

You make it by taking a fillet from the salmon's belly and curing it in salty brine. Gravlax is similar, but instead of a simple salt brine, the traditional Nordic recipe calls for a cure with three ingredients: salt, sugar and tons of dill. Optional additions include juniper berries, horseradish and aquavit or vodka. Smoked salmon is similar to lox it's salt-cured, usually without much sugar , but there are two big differences: It can come from any part of the fish not just the belly and, of course, it's smoked either cold-smoked, which leaves it with a raw texture similar lox or gravlax, or hot-smoked, which results in a firm, flaky texture.

Now that you know the differences between the three delicious fish preparations, there's something else you should know: They're all easy to make at home. Its dry texture makes it suitable for many recipes, including cold on crackers or just sliced plain onto a cold plate. Either way, it can be enjoyed any way that you would prepare traditional pastrami, including as a sandwich with rye bread, grainy mustard, and tangy sauerkraut.

This recipe combines the silkiness of smoked salmon with the crunch of fresh cucumbers in a refreshing spinach salad. Let gravlax shine in this super easy appetizer recipe. If you love a classic pastrami sandwich , give this recipe for a pastrami smoked salmon sandwich a try. We guarantee it will up your sandwich game. Posted in About Your Fish.