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Nova salmon is a term used in the eastern United States that broadly describes wet cured cold-smoked salmon. The term "Nova" refers to Nova Scotia, traditionally a large supplier of Atlantic salmon to East Coast smoke houses.
Wild caught, Western salmon is also known as North Pacific King Salmon. Although, short in supply, it is still the choice of smoked salmon connoisseurs. Western salmon is cured in nova style and cold smoked.
Farm raised, Norwegian salmon, an oilier fish, is dry cured and smoked with Juniper wood.
Farm grown, Irish salmon is dry cured. After curing, the fish is smoked with a heavy oak blend. The characteristics are similar to other cold smoked salmon, but with a heavier smoke flavor.
Farm raised, Scottish salmon is dry cured and lightly smoked using oak chips from old whisky barrels.
The term "Lox" refers to non-smoked salmon that is cured in a brine solution.
Gravlax, graved lax, or gravlox, refers to the Scandinavian custom of marinating the fillets of salmon with salt and dill and pressing them together under a weight of ice and snow, as a way of preserving the prized fish for the winter. The modern version takes a fillet of salmon, marinated in Sel de Guerande, dill, salt, sugar and spices and pressed together with another fillet for two days. The cured fillet is sliced and served as for smoked salmon.
The term "kippered" refers to hot smoked salmon with a high moisture content. The salmon is cut into sections and cured in a brine solution prior to smoking. Also, known as Northwest-style smoked salmon or baked salmon.
After the same curing steps are performed that are used to produce Nova, and before the smoking step, an assortment of spices are coated onto each fillet.
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