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Lox is a cured salmon fillet that people often pair with a bagel and cream cheese. You will want to use a basic brining technique to make lox. Brining has become less popular in today's modern society, as the advent of refrigeration reduces the need for this preservation technique; however, the process is easy and is one that many cultures have mastered over time.
Lox is salmon, typically a filet, that has been cured, and then often it is cold smoked. The cold smoking does not cook the fish, resulting in its characteristic smooth texture similar to the raw product. Variations on the name are lox (Yiddish), lax (Swedish), laks (Norwegian and Danish) and lachs (German).hen the fish may be cold smoked. Nova or Nova Scotia lox: Similar to regular lox, but cured with a milder brine. The fish is then cold smoked. The name dates from a time when much of the salmon in New York came from Nova Scotia.