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.

At Acme, our commitment to crafting great food and great memories begins with the highest quality, premium-grade salmon. When it comes to sourcing, we only work with suppliers that meet the strictest standards set by Best Aquaculture Practices and the Marine Stewardship Council. As for the fish itself, we only select responsibly farmed Atlantic salmon and sustainably harvested wild salmon from the most pristine waters.

100%, yes. Not only is our responsibly sourced farmed salmon safe to eat, but it’s also rich in protein and loaded with beneficial nutrients. Find out more about this wholesome fish on the Our Smoked Fish page on our website.