Salmon is celebrated as a versatile, healthy, and delicious fish that can be enjoyed in a variety of ways. That being said, certain preparations are nuanced and commonly confused. This is the case when it comes to wild Alaskan smoked salmon and lox. If you’re curious about the differences between these popular dishes, here’s a helpful guide to provide clarity on both products. 

Differentiating Wild Alaskan Smoked Salmon From Lox

When is Salmon Considered Lox?

Lox is the term for raw salmon that’s cured in either a brine or a sugar-salt rub. Authentic lox is usually composed of just the soft belly of salmon and is left to cure for upwards of three months. Smoked salmon, on the other hand, uses the entire fish and is both cured and then smoked in a hot or cold method. Smoked salmon can vary significantly in texture whereas lox should always have a delicate texture that’s best enjoyed in thin slices. 

How Does Cold & Hot Smoked Seafood Differ?

Smoked seafood can be prepared using a hot or cold method. Cold smoked fish processing requires approximately 18 hours with the fish remaining in the 70 to 75-degree range. When smoked in this manner, salmon will have a smooth, delicate texture that’s similar to lox. Hot smoked salmon, in contrast, is usually heated to about 145 degrees for upwards of 8 hours. The end product has a deep smokey flavor and the flaky consistency of baked salmon. As such, it’s often available to purchase in thicker portions.

If you’re craving delicious wild Alaskan smoked salmon for your next meal or you’re looking for a thoughtful present for a loved one, Alaska Sausage & Seafood is your premier source for smoked seafood and gourmet gift packages. Based in the heart of Anchorage, AK, this fish and game processing company has been providing high-quality products since 1963. To learn more about their wild catches and hot smoking protocol, call (907) 562-3636, and visit their website to browse products and order a unique gift package guaranteed to delight and satisfy.