What is cold-smoked salmon?
Cold-smoked salmon, or lox, is the variety most closely associated with Scandinavia and the Canadian Maritimes. The cold-smoking process features liquid-filled cooling tubes that remove excess heat from the smoke chamber. Temperatures range from 60 – 110 F, which is not hot enough to cook the fish. As a result, our lightly cured Nova Lox is very moist and tender–and thinly sliced for your more artistic presentations.
Cold-smoked salmon, or lox, is the variety most closely associated with Scandinavia and the Canadian Maritimes. The cold-smoking process features liquid-filled cooling tubes that remove excess heat from the smoke chamber. Temperatures range from 60° – 110° F, which is not hot enough to cook the fish. As a result, our lightly cured Nova Lox is very moist and tender–and thinly sliced for your more artistic presentations.
Cold-smoked salmon, or lox, is the variety most closely associated with Scandinavia and the Canadian Maritimes. The cold-smoking process features liquid-filled cooling tubes that remove excess heat from the smoke chamber. Temperatures range from 60° – 110° F, which is not hot enough to cook the fish. As a result, our lightly cured Nova Lox is very moist and tender. Try slicing it thin for your more artistic presentations.
