In the world of salmon, terms like “lox” vs “nova” can become a bit confusing. Often used interchangeably, these types of preserved salmon have distinct differences when it comes to taste, preparation and culinary use. Use this as your guide for all things thinly-sliced and deliciously-smoked-and-cured.
What Is Lox?
Traditionally, lox refers to salmon that has been cured (or “brined”). The process involves salting the fish, which draws out moisture and preserves the salmon. This method dates back to the times when refrigeration was not really an option — therefore, curing became an essential fish-prep method for the sake of preservation.
Lox typically has a salty taste and a silky texture, making it a famously favorite bagel topping. When considering “what is lox,” it’s important to remember its roots in traditional curing techniques.
What Is Nova Lox?
Nova lox is a type of lox that has been cold-smoked after the curing process. When you think of a general “smoked salmon,” this is the type of lox you are likely imagining. The specific salmon used is usually Pacific sockeye, which is a bolder-flavored salmon, making it a perfect foundation for brining and cold-smoking. The name “Nova” is also directly referencing the geographic origin of this popular technique — Nova Scotia.
The smoking adds complexity to the flavor profile, infusing the fish with a smoky aroma while retaining all of the silky goodness of traditional lox. This type of lox is less salty compared to classic lox and offers a more subtle, smoky flavor. It’s a staple in delis and often served on bagels or with cream cheese. Due to its similarity to traditional lox, it’s hard to tell the difference between the two.
Comparing Lox and Nova Lox
In the debate of nova salmon vs lox, the key differences lie in their preparation and flavor profiles. While traditional lox is only cured, nova lox goes a step further with cold smoking. This additional step gives it its beloved smoky flavor that just can’t be found in plain lox. When comparing the two, nova lox is generally considered less salty in flavor and more versatile in a variety of recipes due to its subtle flavors.
Understanding Cured vs Smoked Salmon
There can be a bit of confusion regarding whether or not a cut of salmon is smoked, cured, or both — or why it matters to know the difference. While all lox is cured, not all cured salmon is smoked. Curing involves salt, sometimes sugar, and seasonings, but no smoke. Smoking, whether hot or cold, involves exposing the cured fish to smoke which adds a distinct flavor and texture.
Smoked salmon includes both cold-smoked and hot-smoked varieties, which describes the temperature used for smoking. Each has its own unique preparation and flavor. Cold-smoked salmon, like nova, is smoked at low temperatures (below 85F), which gives it a brinier taste and more “raw” texture. Hot-smoked salmon is smoked at higher temperatures (above 85F), resulting in a flakier, more robustly flavored product.
Should I Buy Lox, Nova, or Smoked Salmon?
While lox, nova, and smoked salmon are all delicious in their own right, they offer different experiences in taste and texture. From the purely salt-cured lox to the subtly smoked nova and the robustly flavored smoked varieties, there’s a type of salmon for every palate. Which one you decide to enjoy is up to your own preferences.
Many varieties of cured and smoked salmon available to consumers are made using farmed Atlantic salmon. This makes the product cheaper, but also is not a sustainable option when you’re considering the differences between wild versus farmed salmon. Smoked or cured wild salmon typically will be pricier. Some consumers consider wild salmon to be of higher quality.
How to Use Lox, Nova, and Smoked Salmon
For a classic way to enjoy cured or smoked salmon, enjoy them with bagels or toast for a delicious breakfast. These varieties of seafood are ready to use once they’ve been properly preserved, so there’s no cooking required. They can be used interchangeably, depending on your personal preferences. Keep in mind that each variety will add saltiness to your meal, so you may not need to add additional seasoning.
However, don’t limit your imagination to breakfast. Lox, nova, gravlax, and different types of smoked salmon can be used in a variety of recipes. Check out different ways to enjoy hot smoked sockeye salmon, a festive recipe for tater tot “latkes” topped with cold smoked fish, and smoked salmon flatbread.
What Is Gravlax?
Gravlax is similar to lox in that it’s been cured, but it’s named for a particular style of cured salmon that is enjoyed in Scandinavian cuisines. Typically, gravlax is cured in salt, sugar, and dill.
Buy the Best Smoked Salmon
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