Nova Lox is smoked salmon. Smoked Salmon is produced by treating the fish with salt and wood smoke. It is just a matter of how much salt and smoke curing time. On the one end of the scale is hard smoked fish like that made by the Indian peoples of the American Northwest. It is heavily salted and smoked until it is cured enough so that it can be stored without refrigeration for some time. The end product is tough, salty and dry. Fish jerky. Nova Lox is the opposite end of the scale. Lightly salted, lightly smoked and very delicate. Ordinary Lox is similar to Nova Lox but much saltier. Lou Rowe
LOX is liquid oxygen. Lox is smoked salmon.
The word "lox" originates from the Yiddish "laks", which means "salmon".
Lox
Lox, Locks
smoked whitefish, smoked salmon (lox), and sable
The homophone for "smoked salmon's fastenings" is "smoked salmon's fastenings." Homophones are words that sound the same but have different meanings and spellings.
Smoked salmon
LOXplurallox orlox·esDefinition of LOX: salmon that has been cured in brine and sometimes smoked
Lox is a type of salmon filet. A bagel with lox usually consisting of cream cheese and thinly sliced salmon filets. As for a bagel with lox stock, there is a restaurant named Lox, Stock, and Bagel.
No
Lox is typically cold-smoked salmon and is served chilled, similar to a cold cut. It is not frozen, but stored in refrigeration to maintain its freshness.