Wild Lox

Cold smoked salmon, commonly called lox, is a popular spread known for its salty, fishy flavor and its smooth texture. It is a popular spread, and is often served on bagels mixed with cream cheese. Depending on how it is prepared, lox can have a range of flavors.

A basic lox is prepared by soaking a fillet of salmon in a salt and sugar solution (brine), then cold smoking it. Variations on it are named by the region of the world in which they originated. Nova Scotia lox is made with a mild brine, so it is less salty than other lox. Scottish lox is prepared without soaking--the salts and sugars are applied to the fish dry. Scandinavian lox, also called Gravad lox, is cured in brine but is not smoked, so it keeps a stronger fish flavor.

Wild or Farmed Fish

Salmon originally were found in great abundance in both the Atlantic and Pacific Oceans, but thanks to overfishing and habitat destruction, Atlantic Salmon are no longer captured wild. The industry is commercially dead, and almost all Atlantic Salmon eaten nowadays are raised on fish farms. Pacific Salmon are still plentiful, though, and fishing regulations are in place to ensure their survival.

Almost all wild salmon eaten today is Pacific Salmon, and the fish are slightly more expensive given the limited availability. However, wild salmon have higher levels of omega-3 fatty acids than do farmed fish, which makes them healthier. In addition, farmed salmon may have higher levels of dioxins, which are one of the potential toxins found in fish. Furthermore, many chefs feel that dished prepared from wild salmon taste better than farmed.