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Lox, smoked salmon. Tomato, tomahto? Not quite. While the two names are used interchangeably, especially here in the United States, lox is different from smoked salmon. When prepared authentically, lox is cured in salt and not, in fact, smoked at all. Although this delicacy takes on a silky texture that resembles cold-smoked salmon, it stands on its own two fins thanks to its singularly salty flavor.

Smoked salmon is a rich source of protein, vitamin D, Omega-3 fatty acids, and joy. Check out our blog post to discover the myriad health benefits of moderate seafood consumption.

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