- Joined
- Oct 5, 2008
- Name or Nickame
- Gore (surprise!)
Haven't checked in for a while. Having lived in Nova Scotia for a couple years (and with a wife who grew up there), I was a bit curious about the connection. I had always been lead to believe that it was just a less salty version of lox. I am not an expert, but there are still salmon fished and smoked in Nova Scotia, but I don't think they provide a significant percentage of the Nova Salmon on the market. It is all done rurally to my knowledge. I have been hoping to do some salmon fishing on one of my yearly excursions there. Our family did eat lox when growing up and I was always told it was Yiddish. The Germans I know (in Germany) always refer to smoked salmon as "smoked salmon" and not lox. This could be a regional thing though or they could be polite. The Scandinavians I know have called it gravlox. I do have a friend up the street who I visited last week. His father is over from Norway and they are preparing gravlox in the refrigerator "the old fashioned way." It is four days curing then ready to eat -- no dill in theirs and definitely no smoke (although he does have a smoker). Just some more information to muddy the waters. There are going to be lots of variations to this story when it is all told. This is just some more oral history.