Has anyone here made lox?

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Joined Mar 12, 2005
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)?
 
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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.
 
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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.
 
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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.
 
1,426
26
Joined Mar 12, 2005
 
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.
How long do you cure yours for?
 
1,426
26
Joined Mar 12, 2005
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.
Is the cold smoking mainly to dry it out some, plus it adds flavor?
 
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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.
 
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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,
 
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