The Difference Between Lox and Smoked Salmon

Albertina Roca

| January 15, 2015 |

51 reviews

What's the Difference Between Lox and Smoked Salmon?

Lox is a word that gets thrown around (and into a bagel) a lot these days, but most people would be surprised to find out that although lox is synonymous with smoked salmon, lox is not actually SMOKED at all. Lox is taken from the belly of the salmon, and cured in brine – not smoked. It’s usually salty – VERY salty – unlike the mild flavor of regular smoked salmon, and can be quite intense.

What we all offhandedly refer to as lox and bagels is actually cold-smoked and salted salmon (and bagels). It can come from any part of the salmon – not necessarily the belly, although that is the most tender section. So how is smoked salmon, you know, smoked? It’s first cured in salt, then later taken to be smoked. The smoking process of smoked salmon can vary widely – how much smoke is used, for how long, what type of wood.

For more info, check out our blog post: All About Lox: A Primer on Smoked Salmon.

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Questions and Answers

Q:Very informative!! Love these explanations which we tend to Mis-use! married into a Jewish family and I bet ONLY my mother-in-law understood that difference. She also always asked for the belly slices at the deli~!

A:Thank you for your feedback!

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51 reviews

7/11/2021

I always wondered about that. Thank you

James from

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Author

Albertina Roca

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit (where are my Jane Austen fans at?). She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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