Nova lox

Nova Lox is a type of brined salmon that is commonly used in Jewish cuisine. It is named after the Nova Scotia region in Canada where it was first produced. Nova lox is typically served as a topping on bagels with cream cheese, and is often accompanied by other ingredients such as capers, onions, and tomatoes.

History

The term "lox" comes from the Yiddish word for salmon, "laks". The process of making lox involves curing the salmon in a brine solution, which helps to preserve the fish and give it a distinctive flavor. Nova lox, in particular, is cold-smoked after the brining process, which gives it a smoky flavor and a silky texture.

Preparation

The preparation of Nova lox begins with the selection of high-quality Atlantic salmon. The fish is then filleted and the bones are removed. The fillets are then soaked in a brine solution, which typically includes water, salt, and sometimes sugar. After brining, the salmon is cold-smoked, a process that involves exposing the fish to smoke at a low temperature for an extended period of time. This process gives the Nova lox its characteristic smoky flavor and silky texture.

Serving

Nova lox is typically served thinly sliced and is often used as a topping on bagels with cream cheese. It can also be served with other accompaniments such as capers, onions, and tomatoes. In addition to being a popular breakfast food, Nova lox is also often served as part of a brunch or lunch menu.

Health Benefits

Nova lox is a good source of Omega-3 fatty acids, which are known to have numerous health benefits, including reducing inflammation and lowering the risk of heart disease. It is also a good source of protein and vitamin D.

See Also

• Smoked salmon
• Jewish cuisine
• Bagel and cream cheese