The American English word lox is a borrowing of Yiddish laks (לאַקס), itself derived from Middle High Germanlahs[3] (modern German form: Lachs) stemming from Proto-Germanic *lahsaz and ultimately Proto-Indo-European (PIE) *laks. Lax, chiefly a British English word for salmon, is a doublet of the word inherited from Middle English.[4] The word has various cognates in various Indo-European languages. For example, cured salmon in Scandinavian countries is known by different versions of the name gravlax or gravad laks, with lax meaning salmon. The word is so remarkably widespread and stable across IE languages that it probably existed in its current form in a PIE language.[5]
Preparationedit
The traditional belly lox is known as such because it is made from the fatty fish belly. The cut is described as "paper-thin". Traditionally, the product is unsmoked and preserved by dry curing,[6] leading to a very salty taste. As a result of consumer preferences, mass-produced "lox" generally use less salt and add cold smoke, making them more similar to a "Nova" (see below).[7] A different cut may be used, too, in these versions.[6]
A Nova or Nova Scotia salmon, sometimes called Nova lox, is cured with a milder brine and then cold-smoked. The cut remains thin, making it a middle ground between the old belly lox and regular smoked salmon.[7] The name dates from a time when much of the salmon in New York City came from Nova Scotia. Today, however, the name only refers to the style of preparation and has no bearing on the source of the fish: they may come from other waters or even be raised on farms.
Similar dishesedit
The following salmon dishes are almost never considered a lox in the bagel context, as a thicker cut is used.
Scotch or Scottish-style salmon. A rub of salt and sometimes sugars, spices, and other flavorings is applied directly to the meat of the fish; this is called "dry-brining" or "Scottish-style."[citation needed] The brine mixture is then rinsed off, and the fish is cold-smoked.
Gravad lax (laks) or gravlax. The traditional Nordic means of preparing salmon, coating with or immersing the fish in a rub of dill, sugar, and salt and dry-curing it. The seasoning mixture may also variously include juniper berry, fennel, allspice or coriander. It is often served with a sweet mustard-dill sauce.
Other similar brined and smoked fish products include chubs, sable, smoked sturgeon, smoked whitefish, and kippered herring. These delicacies are popular in delis and gourmet stores, particularly in Northeastern US cities that received significant Jewish, Eastern European and Russian immigration, such as New York City, Philadelphia and Chicago.
^"No Schmear Job: A Brief History of Bagels and Lox". NPR. September 21, 2013. Retrieved December 30, 2017.
^Dixler Canavan, Hillary (June 30, 2014). "The Classic Bagel and Salmon Sandwich at Russ & Daughters in New York City". Eater. Retrieved December 30, 2017.
^Nurkiyazova, Sevind J (13 May 2019). "The English Word That Hasn't Changed in Sound or Meaning in 8,000 Years". Nautilus (science magazine). Retrieved 13 May 2019.
^ abKlinger, Hannah (February 9, 2017). "What's the Difference Between Lox, Gravlax, and Nova?". Cooking Light.
^ ab"Lox, Smoked Salmon & Nova: Are They Different? | Alaskan Salmon Co". Alaskan Salmon Company. 16 August 2021.
January 01, 1970
other, uses, disambiguation, fillet, brined, salmon, which, smoked, frequently, served, bagel, with, cream, cheese, often, garnished, with, tomato, onion, cucumber, capers, bagelcoursebreakfast, lunchregion, statenew, york, cityassociated, cuisineamerican, jew. For other uses see Lox disambiguation Lox is a fillet of brined salmon which may be smoked Lox is frequently served on a bagel with cream cheese 1 2 and often garnished with tomato onion cucumber and capers LoxLox on bagelCourseBreakfast or lunchRegion or stateNew York CityAssociated cuisineAmerican Jewish cuisineMain ingredientsSalmon belly salt Media Lox A lox and a schmear refers to a bagel and cream cheese with lox This dish is a part of American Jewish cuisine A lox platter for one Contents 1 Etymology 2 Preparation 3 Similar dishes 4 See also 5 ReferencesEtymology editThe American English word lox is a borrowing of Yiddish laks לא קס itself derived from Middle High German lahs 3 modern German form Lachs stemming from Proto Germanic lahsaz and ultimately Proto Indo European PIE laks Lax chiefly a British English word for salmon is a doublet of the word inherited from Middle English 4 The word has various cognates in various Indo European languages For example cured salmon in Scandinavian countries is known by different versions of the name gravlax or gravad laks with lax meaning salmon The word is so remarkably widespread and stable across IE languages that it probably existed in its current form in a PIE language 5 Preparation editThe traditional belly lox is known as such because it is made from the fatty fish belly The cut is described as paper thin Traditionally the product is unsmoked and preserved by dry curing 6 leading to a very salty taste As a result of consumer preferences mass produced lox generally use less salt and add cold smoke making them more similar to a Nova see below 7 A different cut may be used too in these versions 6 A Nova or Nova Scotia salmon sometimes called Nova lox is cured with a milder brine and then cold smoked The cut remains thin making it a middle ground between the old belly lox and regular smoked salmon 7 The name dates from a time when much of the salmon in New York City came from Nova Scotia Today however the name only refers to the style of preparation and has no bearing on the source of the fish they may come from other waters or even be raised on farms Similar dishes editThe following salmon dishes are almost never considered a lox in the bagel context as a thicker cut is used Scotch or Scottish style salmon A rub of salt and sometimes sugars spices and other flavorings is applied directly to the meat of the fish this is called dry brining or Scottish style citation needed The brine mixture is then rinsed off and the fish is cold smoked Gravad lax laks or gravlax The traditional Nordic means of preparing salmon coating with or immersing the fish in a rub of dill sugar and salt and dry curing it The seasoning mixture may also variously include juniper berry fennel allspice or coriander It is often served with a sweet mustard dill sauce Other similar brined and smoked fish products include chubs sable smoked sturgeon smoked whitefish and kippered herring These delicacies are popular in delis and gourmet stores particularly in Northeastern US cities that received significant Jewish Eastern European and Russian immigration such as New York City Philadelphia and Chicago See also edit nbsp Food portal List of smoked foods Smoking cooking Smoked sable Dishwasher salmon Smoked salmonReferences edit nbsp Look up lox in Wiktionary the free dictionary No Schmear Job A Brief History of Bagels and Lox NPR September 21 2013 Retrieved December 30 2017 Dixler Canavan Hillary June 30 2014 The Classic Bagel and Salmon Sandwich at Russ amp Daughters in New York City Eater Retrieved December 30 2017 Lachs Schreibung Definition Bedeutung Etymologie Beispiele DWDS 20 September 2022 Online Etymology Dictionary etymonline com Nurkiyazova Sevind J 13 May 2019 The English Word That Hasn t Changed in Sound or Meaning in 8 000 Years Nautilus science magazine Retrieved 13 May 2019 a b Klinger Hannah February 9 2017 What s the Difference Between Lox Gravlax and Nova Cooking Light a b Lox Smoked Salmon amp Nova Are They Different Alaskan Salmon Co Alaskan Salmon Company 16 August 2021 Retrieved from https en wikipedia org w index php title Lox amp oldid 1217749024, wikipedia, wiki, book, books, library,
