Has anyone here made lox?

Discussion in 'Food & Cooking' started by abefroman, Mar 23, 2016.

  1. abefroman

    abefroman

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    I've read the AWESOME tutorial here on making lox.

    Can it be done in a regular oven/grill?

    Just to get this straight, you pickle the fish first, then cook it (at low/no heat)?
     
    Last edited: Mar 23, 2016
  2. summer57

    summer57

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    I've made lox, but have never cooked it. Just salt, dill, maybe sugar for a few days in the fridge. Then rinse, and it's ready to slice & eat.
     
  3. brianshaw

    brianshaw

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    I've made gravlax as Summer57 described, but I thought Jewish lox is cured with salt and cold smoked. Never thought either product involved an oven.
     
  4. berndy

    berndy

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    I pickle mine in a mixture of half  salt and half sugar only. Fresh dill if I have  it . but its fine without it too.

    Never any heat , just let the cure do its thing.
     
  5. abefroman

    abefroman

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    How long do you cure yours for?
     
  6. abefroman

    abefroman

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    Is the cold smoking mainly to dry it out some, plus it adds flavor?
     
  7. teamfat

    teamfat

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    Cold smoking is mainly for flavor.  The salt cure should extract most of the moisture from the fish. Depending on the thickness of the piece it should cure for about 2 - 3 days. It is ready when it feels firm. Assuming you cure it in a plastic bag in the fridge, turn the bag over once in a while, you'll get a feel for the fish tightening up.


    Can't remember if this is the batch I did for the brunch challenge. It looks darker than basic lox because dark, smoked tea was included in the cure.

    mjb.
     
    Last edited: Mar 24, 2016
  8. chefross

    chefross

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    Cold smoking is not what Lox are all about. The fish for Lox is still raw salmon that has been salt brined and cured. There is no smoking done.

    I cold smoke here on the farm and after the fish has been brined and the Pelicle has formed, I usually cold smoke for 5-8 days depending on how the fish dries.

    Basically cold smoking does more to evaporate the liquid than does the brining,
     
  9. brianshaw

    brianshaw

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    Good clarification on lox, chefross. Only Nova Lox is smoked, not all lox.