Like peanut butter and jelly, bagels and lox are an iconic culinary pairing. Whether you like your bagel fresh or toasted, topping it off with a cream cheese spread and salty lox — or its smoked seafood cousin, nova —makes it the perfect breakfast or brunch meal. But where did this pairing originate? Below is a brief history that will leave your mouth watering.

European Roots 

Lox has European Jewish roots. The name lox comes from the German word for salmon, which is ‘lachs’. During medieval times, Jewish people soaked salmon in a salty brine liquid to preserve it for longer periods. Bagels originated in Poland between the 16^th and 17^th Centuries, during a time when Jews were banned from baking bread, which is why they boiled it instead. 

Cured Salmon in America

Jewish immigrants brought bagels and lox to New York in the early 20^th Century. Salmon was shipped to the East Coast from the Pacific Northwest and was soaked in brine to prevent it from spoiling during the long journey. While it was once an expensive treat, this made it more affordable and it spread throughout the city. The combination wasn’t complete without the addition of the cream cheese, however.

Today, you can find delis throughout the country selling lox or smoked seafood with bagels. You can also bring the ingredients home and arrange the sandwich yourself, adding other popular toppings such as tomatoes, onions, and capers. High-quality varieties, such as Alaskan salmon, also make unique gift packages.

If you’re searching for lox or smoked seafood, visit Alaska Sausage & Seafood in Anchorage, AK. From Alaskan smoked salmon and halibut to reindeer meat and gourmet sausages, this premier Alaskan seafood supplier carries a wide range of delicious products. Follow the mouthwatering recipes offered on their website, or call (907) 562-3636 to ask about their smoked seafood inventory.