Homemade Lox
I was proud of myself when I first made homemade bagels. Then I made homemade lox, and honestly, this might top it. Challah!
Lox is one of those foods you assume you have to buy. You do not. It is salmon, salt, and sugar, plus a little patience, and that is genuinely the whole recipe. No special equipment, no cooking, no smoker. Curing your own salmon also costs a fraction of what good lox runs at the deli counter, which is to say it is delicious and it saves money, possibly the most quintessentially Jewish combination there is.
What is lox?
Lox is salmon that has been cured in salt, sometimes with sugar, but never cooked and never smoked. The salt draws out moisture, firms up the fish, and preserves it, turning raw salmon into the silky, translucent, lightly salty delicacy you pile onto a bagel.
The word lox comes from the Yiddish laks, meaning salmon. Traditionally, true lox is made from the fatty salmon belly, cured in a heavy salt brine, with no smoke involved. It is a cornerstone of Jewish deli culture, the centerpiece of a proper bagel brunch and a break-fast spread, served with cream cheese, onion, capers, and tomato.
The bagel-with-lox-and-cream-cheese combination is itself a Jewish American invention. It grew up in the appetizing shops of early 20th-century New York, the dairy counterpart to the kosher deli, where cured fish and cream cheese were sold side by side. A century later, lox and a schmear is shorthand for Jewish brunch just about everywhere.
Lox vs gravlax vs nova vs smoked salmon
The deli case is full of cured salmon under different names, and they are not quite the same thing. Here is the breakdown.
Lox is the simplest: salmon cured in just salt and sugar, never smoked. It is the saltiest and most old-school of the bunch.
Gravlax is the Nordic cousin. It is also cured rather than smoked, but the cure includes fresh dill and often a splash of vodka, gin, or aquavit, so it is more herbal and aromatic than plain lox.
Nova, or nova lox, is cured and then cold-smoked at a low temperature. The smoke is gentle, so the texture stays silky like lox, but it picks up a mild smoky flavor. It is also less salty than traditional lox. The name comes from Nova Scotia salmon.
Smoked salmon is the broad category for any smoked version. Cold-smoked smoked salmon is essentially nova. Hot-smoked salmon is smoked at a higher temperature that actually cooks the fish, giving you a flaky, opaque texture completely different from silky lox.
This recipe makes classic lox: salt, sugar, salmon. If you want the herby version, it is a short hop to gravlax.
Belly lox vs nova lox
Two terms you will hear at an old-school appetizing shop: belly lox and nova lox.
Belly lox is the traditional, unsmoked, salt-cured salmon, made from the fatty belly of the fish. It is intensely salty, because salt is the only thing preserving it. It is what your great-grandparents meant when they said lox, and some people soak it before serving to tame the salt.
Nova lox, as above, is cured and then lightly cold-smoked, so it is milder and less salty. Most of what gets sold as lox today is actually nova. If you want the real, briny, old-fashioned experience, that is belly lox. The homemade version in this recipe is closest to belly lox, salt-cured and unsmoked, though you control the salt, so it does not have to be punishingly briny.
Why make lox at home?
- Cost. Good lox is expensive, often $20 or more per pound. A side of salmon and some pantry staples make a lot of lox for much less.
- Salt control. Deli belly lox can be aggressively salty. At home, you decide.
- Freshness. You know exactly how old it is and what is in it. The ingredient list is three items long.
- It is genuinely easy. The hardest part is waiting.
The only catch is time. Lox is not a same-day project. It cures for a day or two in the fridge while you do nothing. Plan ahead and you are rewarded.
Ingredients for homemade lox
The recipe is short, so the salmon itself does most of the work. Choose it well.
- Salmon. The whole show. Use the freshest, best-quality salmon you can find, ideally a thick center-cut fillet. Buy sushi-grade or sashimi-grade salmon, or salmon labeled previously frozen, since lox is never cooked. Wild salmon like sockeye or king is leaner and more intensely flavored; farmed salmon is fattier, milder, and silkier, and many people prefer it for lox. Skin on is fine and peels off easily after curing.
- Kosher salt. Coarse kosher salt is ideal for curing.
- Sugar. Regular granulated sugar. It balances the salt so the lox does not taste like a salt lick.
A 2:1 ratio of sugar to salt gives a milder, sweeter cure. A 1:1 ratio gives you a more traditional, saltier lox. Both work, so pick your preference.
How to make homemade lox
Here is the whole process. The full recipe with measurements is in the card below.
Step 1: Prep the salmon
Run your fingers along the thick edge of the fillet to find any pin bones, and pull them out with tweezers or clean fingers. Pat the salmon dry. You do not need to remove the skin yet. If your fillet is very uneven in thickness, the thinner end will cure faster, which is fine, it just means a slightly saltier tail.
Step 2: Make and apply the cure
Mix the salt and sugar together. Coat the salmon completely on all sides, including the skin side, packing the cure on. A thick, even layer is what you want, since bare spots cure unevenly. Wrap the fish tightly in plastic wrap.
Step 3: Cure for 24 to 48 hours
Set the wrapped salmon in a dish to catch the liquid it releases. Weighing it down with something heavy, like a can or a bottle, helps press out moisture, though it is optional. Refrigerate. At the 24-hour mark, drain off the liquid. If the cure has mostly dissolved, pat on a fresh batch, re-wrap, and cure another 24 hours. About 48 hours total gives you a firm, sliceable lox. Cure for 24 hours for a softer, milder result, or push toward 72 for firmer, more intense lox.
Step 4: Rinse and finish
Unwrap the cured salmon and rinse it well under cold water to wash off the excess cure, then pat it dry. The skin should peel away easily now. This is the point where you could cold-smoke it for nova, but plain lox is ready to eat. For the cleanest slices, chill the rinsed lox for an hour or two before you cut it.
How to slice lox
Slicing is what separates homemade lox that looks homemade from lox that looks like the deli did it.
Use a long, thin, very sharp knife. Slice the lox as thinly as you can, holding the knife at a low angle, almost parallel to the cutting board, and cutting across the fillet. You are after wide, paper-thin sheets. Cutting on the angle gives you more surface area and that classic draped look. Chill the lox well before slicing, since firm, cold fish slices much more cleanly than soft. A dedicated salmon slicer or a long carving knife helps, but any sharp blade with a thin edge will do. Save the skin, too; crisped up in a hot pan, it is a cook’s snack.
Lox variations
Once you have the basic salt-and-sugar cure down, the cure is easy to play with:
- Gravlax-style: add a generous amount of fresh dill to the cure for the classic Nordic version.
- Bourbon and beet: beet turns the salmon a gorgeous magenta and bourbon adds depth. See my bourbon and beet cured lox.
- Beet and vodka: another beautiful, jewel-toned option. Here is my beet and vodka lox.
- Gin and tarragon: botanical and herby. Try my gin and tarragon lox.
- Pastrami-style: cure with cracked pepper, coriander, and garlic for a lox that nods to pastrami.
- Citrus: lemon or orange zest in the cure brightens everything up.
Here is a peek at three of my favorite cured-lox variations:
How to serve lox
The classic, of course, is lox on a bagel with cream cheese, red onion, capers, tomato, and a squeeze of lemon. Dill does not hurt either. It is just as good on a homemade bialy. Beyond the bagel:
- On a break-fast bagel board or brunch spread, with all the fixings.
- Folded into eggs, like a lox, dill, and goat cheese omelette.
- Draped over a salad, a cucumber round, or a latke.
- On a charcuterie or appetizer board.
However you serve it, I will bring the mimosas.
And if you love lox enough to make it your entire personality, my shop ModernTribe is right there with you. There is a Party Like a Lox Star mug, a matching tee, and even bagel and lox earrings, because obviously.
How to store homemade lox
Keep homemade lox tightly wrapped in the fridge and use it within about 5 days. The cure preserves it, but homemade lox has no commercial stabilizers, so it does not last as long as a sealed store package.
To freeze, wrap the lox very tightly and freeze for up to 2 months, then thaw it in the fridge. The texture holds up well, which is handy, since freezing is also part of keeping it safe.
Is homemade lox safe to eat?
Lox is cured, not cooked, so the salmon stays technically raw. That makes a couple of precautions worth taking.
The main concern with raw fish is parasites, and the reliable fix is freezing. Freezing salmon cold enough for long enough kills any parasites. Salmon labeled sushi-grade, sashimi-grade, or “previously frozen” has typically been frozen to that standard already, which is why it is the right choice for lox. If you are not certain, freeze the salmon yourself for a few days before or after curing.
Beyond that: keep the salmon cold the whole time, cure it in the fridge and never on the counter, use clean hands and surfaces, and start with the freshest fish you can get. The salt cure itself firms the fish and makes it inhospitable to bacteria. Cure for the full 24 to 48 hours. Pregnant people and anyone immunocompromised may want to skip raw cured fish, just as they would sushi.
Homemade lox FAQ
What is lox made of?
Just salmon, salt, and sugar. Lox is salmon cured in a salt-and-sugar mixture, with no cooking and no smoking involved.
Is lox raw?
Technically yes. Lox is cured, not cooked, so it stays raw. The salt cure firms and preserves it but does not cook the fish. Using previously frozen or sushi-grade salmon keeps it safe.
What is the difference between lox and smoked salmon?
Lox is only cured, never smoked. Smoked salmon is smoked, either cold-smoked, which stays silky like lox, or hot-smoked, which cooks the fish flaky. Nova is cured and then lightly cold-smoked, a middle ground.
How long does it take to make lox?
About 24 to 48 hours of curing time in the fridge, plus only a few minutes of hands-on work. It is easy, it just is not fast.
How long does homemade lox last?
About 5 days tightly wrapped in the fridge, or up to 2 months frozen.
Is lox healthy?
Lox is high in protein and omega-3s, and it is naturally low in carbs and gluten-free. The main thing to watch is sodium, since it is salt-cured. Making it at home lets you control the salt.
Can you make lox without sugar?
Yes. Salt alone will cure salmon. The sugar mostly balances the saltiness and rounds out the flavor, so a salt-only cure gives you a more intense, old-fashioned belly lox.
What does lox taste like?
Silky, lightly salty, and clean-tasting, with the rich flavor of good salmon. It is tender and translucent, and never fishy when made with fresh fish. The sugar in the cure keeps the saltiness in check.
Do you have to use sushi-grade salmon?
It is strongly recommended. Because lox is never cooked, starting with sushi-grade or previously frozen salmon is the simplest way to handle the parasite risk. If you can only get a regular fillet, freeze it solid for a few days first.
Why is lox so expensive?
Good lox is made from quality salmon, which is not cheap, and curing and slicing it well takes skill and time. That markup is exactly why making it at home is such a satisfying deal.
Make a batch, slice it thin, and call your friends. Brunch is officially handled.
Homemade Lox
Ingredients
- 1 pound salmon fillet you’ll want the highest quality you can from a trusted fish purveyor
- 1/2 cup white sugar
- 1/4 cup coarse salt
- Bagels red onion, schmear, capers, lemon and dill for breakfast!
Instructions
- First up, check your fish for any pin bones. Those are the tiny bones along the thick side of the fish. Your salmon may not have any- mine didn’t! But if you do simply remove with tweezers or your hands if you are dexterous like that.
- Next up, mix your salt and sugar. Then simply cover the salmon completely on both sides in the mixture.
- Then cover your fish tightly with saran wrap. Cut a slit in one end where the fish juices can escape.
- Now we have to refrigerate the lox for curing! I put mine in a cake pan. Then covered it with my toaster pan and weigh it down with a bottle of olive oil. Any heavy object will do!
- Now you want to tilt the salmon curing contraption so the fish juices drain to one side. I used a sauce pan top to prop up one side of the pan.
- After 24 hours check on your salmon. It should start looking like lox and some of the fish juices should be piling up. Check on your salmon- if all the salt/sugar mixture is gone, reapply and rewrap. If there is still salt on the fish, no need to reapply. Drain the fish juices and put the lox back for another 24 hours.
- After 48 total hours unwrap the lox and wash it off well. The skin should peel off easily at this point. If it doesn’t, you can always filet it off with a sharp knife.
- Now just cut off small pieces against the grain on an angle and you’ve got lox!
- Serve with the above accoutrements.
Notes
More brunch recipes
99 Comments
Oy !
This takes the cake or the carp or whatever. Homemade salmon is more work than my mind can process – I am exhaused and going back to sleep. But Mazel Tov, you have achieved beyond any member in our family going back 3000 years!
Love you,
Bub
Thanks Bubbe! Now I know where I get my love of puns from- Jew!
Oy vey-schmear!
Amazing!!! Who knew? I’m so trying this- great blog!!
Thanks for reading, Tracy!
Nice, I’ve been meaning to get on the cured salmon bandwagon…and it’s nice to know that I’m not the only one with a toaster tray that’s totally stained 😉
Ha I was hoping no one would notice! 🙂
This is very impressive.
In a time where everyone wants everything done and ready-made (you won’t find store-bough frozen lasagne at our place) , your idea is refreshing . As the title suggests, home-made aka self prepared food.
Thanks, Prag! I totally agree- people rush too much! And this recipe was really very little hands on time.
Oh my gosh I am beyond impressed! I love lox!! But I have never attempted to make my own. I always assumed it was super hard and difficult. Not so! I am going to give this a go! Thanks!!
Totally random but what temple do you go to in ATX? We go to Temple Beth Israel. I was just curious. 🙂
Thanks, Kelly!! No I actually don’t belong right now. I did go to Temple Beth Israel for Rosh Hashannah a few years ago though. I’d love to join y’all sometime!
We should!! That would be so much fun! I grew up at Temple Beth Israel…it’s where I had my Bat Mitzvah and the same rabbi is still there. 🙂 We definitely should meet sometime! 🙂
That’s so cool! Cool let me know what work for you 🙂
Oh, I have got to try this…….i thought lox involved this massive process, never thought it would be so easy. thanks for the instruction
There are more complicated methods including smoking after curing, but this way was easy and very tasty too!
Informative, funny, entertaining! I have some in the fridge right now, working its magic. I always take it one more step by refreshing the lox in fresh cold water for an hour or so. Less saltiness, more loxiness.
Anyway, did Jew know that you can take any popular song (Beatles songs work great) with the word “you” in it, replace it with “Jew” and get a hilarious new title? Try it! For example:
Baby It’s Jew
Till There Was Jew
I’m Happy Just To Dance With Jew
Malotov!
Great tip on the water! HAHA Jew are too funny!
One more tip, Amy: homemade lox freezes really well. I usually cut them into 4 oz. pieces and individually wrap them tightly in plastic wrap (vacuum packing would be better); that’s enough for about 4 bagel-halves. Added bonus: because of the high salt content, they never freeze rock-solid, so you can easily shave razor-thin slices right from the freezer (I use a very sharp filet knife), and they thaw in just a minute or two. I sleep better at night, knowing I have those little treasures in the icebox. And so will Jew!
Genius!
“I sleep better at night, knowing I have those little treasures in the icebox.” Best line ever.
This is a very simple recipe, and that’s good. The one I use is the gravlax recipe on “cooking for engineers”. That’s 2 tbsp kosher salt (or sea salt), 2 tbsp sugar, and 2 tsp pepper, and (secret ingredient) 2 capfuls of gin….plus a whack o’ fresh dill. Wrap up and leave in a container in the fridge for 2 to 3 days. When it comes out, I rinse & rinse & rinse, and soak a couple of times, to get as much salt out as possible. Next step is optional, but I like to cold smoke it for 3 to 4 hours, wrap and refrigerate, and eat the next day.
Good tip with the gin! I’ll try that next time.
That’s really fun! We corn our own beef + made pastrami!
OOh I haven’t made pastrami yet- I’m adding it to my list!!
it is pretty easy but it of course needs to be smoked! http://www.coconutandlime.com/2012/02/homemade-pastrami.html
After about 40 hours of curing, my salmon tasted quite fishy. Not at all like the stuff I get at the store. Any suggestions on how to not have that overly fishy flavor next time?
Hi Lisa- the main thing I can think of is maybe the fish wasn’t fresh enough? King Salmon is the best quality and produces the best lox, but any good quality wild salmon should work great.
I got Scottish salmon. They said it was flown in that day, but maybe they lied. Also, I’m not sure if it was wild or farm.
I got rid of the fishy flavor by throwing it in my smoker for 45 minutes with some apple wood chips. So all was not lost!
Huh that’s strange. Hopefully they didn’t lie but I can’t think of another reason why it would be fishy, and I didn’t finding anything in my Google search. Great idea with smoking it!
[…] I started my Jewish food blog, and developed a love for making lox, brisket and bagels, my passion was baking. I made elaborately decorated cupcakes, chunky chocolate […]
[…] on everyone’s favorite: lox and schmear on […]
[…] I’m not sorry about it. Now you can fill with whatever you like! I made one with my favorite lox and […]
[…] Glorious lox. […]
Vey-iz-mir. I love this!
Thanks!
[…] Homemade Lox by What Jew Wanna Eat […]
[…] been wanting to make ice cream forever, but what flavor would be the Jewiest? Beet? Pomegranate? Lox? Manischewitz? Oh bingo. The wine of Bar Mitzvah’s past. This ice cream is a little sweet, a […]
[…] with a slotted spoon and pat dry on a paper towel. Let’s start plating! Top latkes with lox and then a poached […]
[…] is already pretty darn awesome, and swap out the wimpy English muffin for fried potato latkes, add homemade lox, poached eggs and an herby Hollandaise sauce, and you have a breakfast of champions. Raise your […]
My wife and I are invited to our daughter’s home this Sunday for a Mother’s Day brunch and even though it’s Friday after 5pm… do you think it’s to late to start curing salmon to make lox to take along? We all love Sushi… so what’s the difference and a little food borne illness hasn’t killed too many in the past?!? Besides my wife, daughter, son-in-law and I COULD stand to loose a few pounds anyways! LOL
PS: I’ve tasted others recipes homemade lox where they place a layer of fresh dill over the sugar and salt before wrapping it in cellophane… it adds a delicious light dill note to the flavor. Have you tried this method?
Wait a minute… I can’t start now… it’s almost Shabbot! Oiy … goyisha kupp … what was I thinking, I’m REFORM now!
Ha yes you can totally add dill or other herbs! Let me know if you make to! Make sure to use the best quality salmon.
Thanks for the recipe. My wife and I just got back from fishing on Lake Michigan and have some serious poundage of salmon and lake trout. We’ll start the curing tonight and I can hardly wait till it’s done.
Mark
Ooh yum that’s going to be amazing! Enjoy!
[…] Lox […]
Im a Catholic and even I use Kosher salt. It is far superior.
Ha awesome!
I think this is a ridiculously easy recipe and it turned out great! Thanks for sharing, I love lox but rarely buy it because of the cost. Who knew?
Awesome I’m so happy you liked it!!
Sincerely Bubbe, Gravlax is from Northern Europe, and it includes a large handful of dill. The flavor has nothing to do with cold smoked lox, which is what Jewish New Yorkers are used to eating. I see some of these people thought they were making real cold smoked lox, you should have defined it a bit better. I am a cookbook reviewer, and I just wanted you to realize you forgot one of the most important ingredients! It also, should be served with hot mustard and black crackers or bread (pumpernickel). Wonderful for appetizers or for snazzy parties. I had some in Denmark, where they put a thick layer of butter on the cracker or bread, then the mustard and then the gravlax.
Thank you,
foodwriter711
Dear Foodwriter—-THAT’s the most IMPORTANT ingredient??PLLLLLLLLLLLLeze…..Sounds Demarkee, not Jewishee Deleeee…..the recipe was/is amazing….Where you PUT IT…..is none of my business!! LMAO—-Thanks Amy baby…..you did just fine and congratulations—you’re a regular Jenny Grossinger (google her)…….Love from Atlanta, Marla
Ha thanks, Marla! I hope to be half the woman Jenny was!
Hi Amy, just found your blog, it’s really great! I have a lot of “exploring” to do! A few tips on your lox recipe. A very easy way to “smoke” the lox is to sprinkle a good amount of liquid smoke (you can get it at most supermarkets) onto the fish. Also putting the fish into a vacuum sealed bag such as Foodsaver is another way to process the fish in a sealed container without the need for weights. It also makes a neat watertight seal. I find that similar to making corned beef or pastrami, if you keep the fish in the vacuum bag for at least a week (in the frig of course!) it turns out better than the best deli!
Keep up the great work!
Aw thanks, Roger! Great tips! I have a vacuum sealer so I’ll try that next time.
Amy, for most people, their vacuum sealer is one of the most underused appliances they have – along with their dehydrator ! As I mentioned, next time you make homemade corned beef or pastrami, try sealing the meat in a vacuum bag with the spices for a week or so, the results are unbelievably good. Your family and guests will rave.
I will! Thanks!
[…] would have bagel day at least once a month quarter. In the past I’ve celebrated with making homemade lox, bagels, rainbow bagels (all the rage suddenly!) and even a bagel inspired […]
[…] shy away from DIY salmon curing. Check out this recipe to discover how easy it is, and then you can garner bragging rights from friends for your curing […]
[…] to make. (If you are interested in curing your own salmon, it is however, quite easy to do. Amy at What Jew Wanna Eat has a great recipe for this on her blog, if you are feeling […]
[…] Homemade Lox […]
Jew wanna make me work too hard. Better be good or gonna go to the New Delhi downtown next time.
[…] 6. Salt-Cured […]
[…] shy away from DIY salmon curing. Check out this recipe to discover how easy it is, and then you can garner bragging rights from friends for your curing […]
Just made this for the second time and I wanted to let you know it’s still an amazing, relevant, tasty and money saving recipe. Sooo good.
Aw thank makes me so happy! Enjoy the lox!
Thank u for the LOX lesson! I am totally going to try it. I always thought it would be such a big hassle to make my own. Had no idea how simple it is ( except for the waiting time). I will let u know how mine turns out!
Awesome! Let me know how it goes. It just takes a little planning!
I have made this four or five times now. It’s truly a brilliant recipe. I even tried alder smoked salt, but it turned out meh. So many times, simpler is best.
My mother passed recently and I brought this to her house, along with homemade bagels. As the family sorted through her things and photos, we took a break and had toasted bagels and lox. It was a special moment in a very tough weekend.
When we went our separate ways, my brother and sister asked for your recipe. I was proud to serve your recipe.
On a side note, my wife and I serve sliced kalamata olives instead of capers. Even rinsed, the caper’s brine tends to overpower. At least for us.
Another tip for those who like red onion but find it also to be overpowering, after thinly slicing it, soak in ice water a few minutes to remove the bite.
Thanks for all your solid recipes and sharing your passion for GOOD food.
Hi Patrick,
So glad you like the recipe! I’ve done a bunch of variations, but simple is best for sure.
I’m sorry for your loss. That is what food is all about, right? Memories, and bringing people together. I’m tearing up a little that I was able to help in a tiny way during that difficult time.
Good tip on the olives- I sometimes soak my red onion in a little salt and lemon juice to help that bite too! Thanks for writing and reading and cooking.
Amy
[…] Shaya, by Chef Alon Shaya and made his Tahini Chicken sSalad! A nice change from my normal lox and […]
Best blog! Love the humor! I think we need to hang out in the kitchen, cook and drink!
Aw thanks, Ha!
[…] back to the lox. I’ve made homemade lox before. And a bourbon and beet cured lox that I […]
I made your lox recipe. It turned out wonderful. I live in a very small town. I ran to my grocery this morning to buy bagels. I now need to learn how to make a good bagel! What I purchased upset my stomach and added no flavor. I love your blog and has become my go to page for cooking treasured recipes I was raised on. My many thanks for helping me! Kindest regards, Max
[…] lightly torched salmon is my new favorite way to eat salmon (sorry homemade lox). We had such an amazing experience at Andaz Tokyo. We hope to stay at the hotel on a future visit! […]
Does the salmon have to be sushi grade ? Since you’re basically eating raw fish?
The risks are low but getting your fish from a quality purveyor or “sushi” grade is always best.
Nothing better than this homemade lox on an everything bagel!
You can use some smoked salt in the mix. Not too much but adds a slight Smokey flavor.
Good idea!
I’ve made this many, many times and it is perfect. So much better than store bought and easy! My husband bought me a filet knife just for this recipe. I leave the skin on while sliceing and it acts as a board as it gets very solid. I’ve put it side by side with high quality store bought and it wins the taste test every time.
Sounds simple and delicious!!!
Easy and delicious
Now how did u know that I just bought wild caught salmon, and am going to use a portion to make my first lox? Yum! Can’t wait!
Ha! Let me know how it goes!
My husband is the lox maker. He’s used it many times. It’s very tasty, easy to make and even better when smoked!
So glad you like it! Smoked is always a nice touch.
Made this with fresh caught salmon from my boss. Worked nicely. Thanks!
Lucky you do have fresh-caught salmon!
Greetings from Anchorage,
Alaska Sausage has a German founder – he uses the German “lachs” for his cold-smoked delicacy.
Anyway, last time I dropped off salmon to be “lachsed”, I was offered a tip – freeze until a little firm – allows very thin slices.
For the fearful – I understand sashmi is frozen to kill “guests” (and now you’re MORE afraid?). This “extra step” is not really necessary – since cured fish is NOT “raw” – and salt has been used since Exodus (at least).
Currently this is wrapped in saran wrap, Hopefully to be on top of a bagel in the morning! I am going to take others suggestions and place it in the freezer for easier slicing.
Thanks for posting.
Enjoy!!
I really enjoy reading from your blog.
Thanks so much!
This looks like it would be delicious. HOWEVER…. this is not a recipe for true belly lox, which was sold in pushcarts in the lower east side of New York during the Jewish immigrant migration of the early 20th century.
The recipe for true belly lox is something of a mystery. Acme Smoked Fish of Brooklyn is one of the few (only?) suppliers of true belly lox left (they supply the venerable Russ & Daughters). True belly lox is notable for its moist, silky texture. It is cut from the fatty belly of the salmon and should have prominent, visible zebra striping (fat).
Belly lox is NOT SMOKED. It is wet-brined under strict temperature controls, not dry brined. It should have a lacy, silky texture and a flavor that is the essence of the salmon.
True belly is rather salty. If you’re new to belly, you shouldn’t pile it on like you’re used to doing with nova. If you’re at a true appetizing shop or fish counter (like Zabar’s or Russ & Daughters) have the counterperson slice your belly paper thin, and then you should assemble your own sandwich yourself.
If anyone knows of a recipe for making TRUE wet-brined belly lox at home, please let me know! I’ve looked unsuccessfully for years.
How do you smoke the fish without smoker or liquid smoke
There are ways to do it on the stovetop or in the oven but I haven’t tried myself.
I just came on here to double check the sugar to salt ratios because it’s been forever since I’ve made this but your side commentary was just too funny for me to not say something. I literally took pictures of the fish juices lines to send to my friends because it cracked me up so much.
Ha thanks! It’s just the best way to describe it. Enjoy!
so why is Lox called “smoked”?
When it’s cold smoked!