![]() ![]() ![]() The ovens that the fish are dried in remove the moisture. The fish are then rinsed off, put into a smoker anywhere between 72 and 78 degrees, where it’s dried for a period of seven to 12 hours. Today, we have taken the sugar out of the process, and we just use salt, following all the governmental regulations. The difference now with Nova salmon is that it is salt cured. Salty lox, or regular lox, or belly lox – all three names have been used – is nothing more than salt cured salmon. In this process, the fish has to stay for about 90 days before it reaches its potential to be eaten with the texture that we would like. The salmon is fileted, it’s put into kosher salt, put into a tub, and covered with a 100% salt brine solution. So, the difference between lox and Nova is that, to this very day, lox is made from fresh salmon that is only salt cured. Can you explain it to me like I’m seven years old, what’s the difference between lox and nova? ![]() Once they developed the process, which was brining the fish for five to seven days in salt and brown sugar, they would lay the fish out on screens and put it into a room to be dried and then smoked with hardwood smoke. For many, many years the formula to make Nova Scotia salmon included salt and brown sugar. ![]() Let’s put in sugar to counteract the taste of the salt.’ĭuring the second world war white sugar was rationed, so they went and used brown sugar, which was easily attainable. So then someone got the idea, ‘Well, you know what, we need salt to preserve the fish, but we don’t want it to be too salty. They found that because the fish had been frozen, it didn’t accept the cure in the same manner. I must have been seven or eight years old, which means I’m going back 69 to 70 years… He told me that during the war, when salmon was hard to get, the smokers brought in salmon from Nova Scotia, which was frozen and not fresh, and tried to find a way to cure it so that their clientele would be comfortable with what they were eating.įirst, they tried simply salt curing it, which is what they were used to in the previous fresh salmon run. So, the following story was told to me about my father who was in the smoked fish business as well…. This is the same salmon that today is farm raised worldwide, but these were wild salmon that were caught and frozen. In order to have product some of the smokers in New York looked toward Nova Scotia, where every year there was a run of wild Atlantic salmon. During World War II, there was an extreme shortage of king salmon, which is what they predominantly used in our industry. So, in those days it was simply salt cured salmon with smoke. Then they would hang the fish by its collar in a room where they would apply smoke. They would then bring the barrels into their building, take out the amount of salmon that they needed for that day, and then soak it in cold water to remove some of the salt and make it palatable. In those barrels, it was shipped East, where smokers back in Brooklyn, New York put it in cold storage for as much as a year, a year and a half, until they were ready to use it. It was wild king salmon thatwas caught fresh and salt cured, put in large barrels to cure and ferment for about 90 days before it was ready to use. Many years ago before the second world war, the only lox that people ate was what we call belly lox today. ![]()
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