Just as we’ve done for over 100 years, we trim the finest Atlantic salmon by hand, season the filets with just enough salt, then lightly smoke them in single batches over a blend of North American hardwoods.
True to our tradition and to the celebrated Nova style, we ensure that the temperature of the smokehouse never exceeds 90°F—preserving the succulent, buttery texture of the fish, while enhancing its natural complexity and delicate flavor. What results is a bite that’s subtle, savory, and utterly indulgent.
The perfect match for everything from fancy toasts and frittatas to one-bite blinis and finger sandwiches, this noteworthy Nova inspires great food memories and makes every moment a special occasion. Try it as an hors d’oeuvre at your next cocktail party or let it be the star of your bagel brunch bar. If you can stand to share it, that is.
Salmon, Salt, Celery Powder.
May contain bones
Omega-3 fatty acids, good source of protein and gluten free.
Contains fish
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.
