What is the difference between salmon lox and hot smoked salmon?
Our Sockeye Lox or Nova Lox is lightly cured and then smoked at a cool temperature for several hours. This produces a succulent velvety raw texture that is typically sliced thin and accompanied with capers and red onion on a bagel. This style is traditional to Northern Europe and is popular in the US east coast delis. Our Sockeye Lox has won awards for best in the state and is one of our favorite products. Hot smoked salmon is lightly brined then smoked at a hot temperature for a short time. This produces a cooked and flaky texture, very distinct from lox. This style is traditional to Alaskan Natives. We then go an extra step to retort the salmon (flash cook it in a gold foil pouch), which preserves the salmon naturally and provides a very moist, healthy and convenient product. This is our signature salmon and we have won prestigious awards for this smoked salmon too.
