What Is Lox?

Lox is a type of raw, cured fish, specifically salmon belly, that is processed with salt and sometimes sugar. It is usually served in thin, tender slices, often on bagels with cream cheese and other toppings. But what is lox, exactly, and how is it made?

Lox is made by brining thinly sliced, raw salmon filets in a mixture of salt and a tiny bit of sugar. This helps to preserve the fish and give it a salty, barely sweet flavor. Lox is not smoked, which makes it different in flavor from smoked salmon.

In this article, we will learn more about lox, including its history, how it is made, and how to enjoy it. So if you are curious about lox, read on!

What is lox?

Lox is a type of cured raw salmon that is processed with salt and sometimes sugar. It is a popular breakfast food in the United States, often served on a bagel with cream cheese and other toppings.

The word lox is derived from the Yiddish word for salmon: laks.

How is lox made?

Lox is made by brining or dry curing raw salmon fillets in a salt-spice blend for about three months. Finished lox tastes salty, a bit fishy, with a buttery, silky texture. Every brand or type may use a different method, but in general, lox starts with raw salmon and is salt-cured but not smoked, so it doesn’t have a smoky taste.

There are variations on lox flavoring, from pastrami lox to garlic pepper lox, but the foundation of brining or dry curing in salt is the same.

Lox vs smoked salmon

Lox and cold-smoked salmon look very similar—a pale, opaque pink. (Hot-smoked salmon is cooked and has a darker, flakier, meaty appearance that’s thick and more closely resembles a filet of salmon.) 

They are both made from raw salmon slices but are processed differently. Lox is usually cut from the tender belly of salmon then salt cured, while smoked salmon can be from any part of the fish, then smoked over wood chips. This difference in processing gives lox a milder but salty flavor over smoked salmon.

Learn how to smoke your own salmon at home with just a few steps.

Similarities and differences:

• Lox and cold-smoked salmon both feel slightly slick and sticky to the touch. 
• Smoked salmon has a more complex “fishy” flavor, enhanced by the smoke process, so the smoky flavor is distinct. It is also slightly sweeter than lox.
• Both are pale pink, thin and delicate slices of raw, cured fish (salmon, specifically).
• Both are processed with salt and varying amounts of sugar, but smoked salmon may have other spices, too. Gravlax, a Norwegian variation, contains dill and juniper in the curing.

How to eat lox

Lox can be eaten on its own, but it is most often served on a bagel with cream cheese and other toppings, such as onions, capers, and tomatoes. It can also be used in salads, sandwiches, and wraps. 

Add lox to scrambled eggs or quiche; cut slices and add to Triscuits or Crunchmasters crackers; layer it on cottage cheese toast. Lox goes great on a butter board or charcuterie board, snack board, and added to antipasto platters.

Try our cream cheese toast recipe with lox and sprouts.

How to store lox

Lox can be stored cold in the refrigerator (maximum 40F) for up to 3 days. It should be kept in an airtight container to prevent it from drying out. What is lox if not a rather delicate, raw meat, after all. 

Here are more tips for storing lox:

• Do not store lox in the freezer for more than 2 months.
• Do not store lox in the same container as other foods, as the strong smell can contaminate other foods.
• Discard any lox that has come into contact with raw meats.

By following these tips, you can help to ensure that your lox stays fresh and safe to eat.

How long does lox last?

Lox that is properly stored will last for up to 3 to 5 days in the refrigerator as long as it’s stayed continuously cold and kept covered. However, it is best to eat it within 2 days for the best flavor.

Any lox that has been left out on a serving platter or tray to become room temp for more than an hour should be disposed of and not saved to be eaten later.

Is lox cooked?

Lox is not cooked, at least not in the traditional sense. It is cured with salt, which preserves the meat, but it does come with some risks, namely bacteria and the possibility of parasites that can live in the fish even after the salmon has been processed to make lox. Commercially prepared lox has often been frozen to kill parasites that might be present in the fish.

Because lox remains raw from the fish to the table, some safety measures are important if you want to make your own lox. Buy the highest quality fish possible for making your own.

What is lox and bagels?

Lox and bagels is a classic breakfast food that originated in New York City. It consists of lox, cream cheese, and other toppings, such as onions, capers, and tomatoes, on a bagel, which is a doughy, chewy round baked good.

How to tell if lox has gone bad

Lox that has gone bad will have a sour or off smell. It may also have a slimy texture. If you are unsure if lox is safe to eat, it is best to throw it away. Here are more details:

• Lox should be stored cold in the refrigerator and eaten within 3 days. Use clean utensils and return unused portions to the fridge immediately.
• Look for a sour or off smell. Lox that has gone bad will have a sour or off smell. This is the most obvious sign that the lox is no longer safe to eat.
• Check for a slimy texture. Lox that has gone bad may have a slimy texture. This is another sign that the lox is not good.
• Check the color. Lox that has gone bad may have a dull or discolored gray appearance. If the lox is not its usual light pink color, it’s probably best to throw it away.
• Check the expiration date. Lox is a raw, fresh meat, so it’s safest to not eat it past the expiry date, even if it hasn’t been opened yet.

It is important to note that lox can also go bad if it is not stored properly. Lox should be stored in the refrigerator at 40 degrees Fahrenheit or below. It should also be tightly wrapped to prevent it from drying out.

If you are unsure if lox is still good, it is always best to throw it away. It is not worth the risk of getting sick.

Can you freeze lox?

Yes, you can freeze lox. You can either add the entire unopened, store-bought package to the freezer or prepare the leftover lox in new packaging. It will last for up to 3 months in the freezer. Remember, air is the enemy of frozen foods, so double-wrapping and squeezing out air helps to keep it from becoming freezer burnt.

Parchment paper helps for getting sticky lox in and out of the baggie, and for moving it in and out of the freezer, so we highly recommend using it here.

If you anticipate not using your remaining lox all at once after freezing, you can separate slices of lox into smaller baggies for individual servings. It’s best to not refreeze lox after it’s been thawed or the texture begins to break down.

Be sure to label the package with the date so you know how long it has been frozen when you go to defrost it.

How to freeze lox

Ingredients & tools:

• Opened package of commercially prepared lox or homemade lox
• Parchment paper
• Butterknife or offset spatula
• Freezer-safe plate or platter
• Freezer baggie large enough to hold separated lox slices flat and not stacked
• Freezer with enough room to keep the plate flat

Note: For individual or smaller servings of your remaining lox, freeze and separate desired slices. Mark each baggie and remove only what you need from the freezer at one time.

Instructions:

1. Clear a flat area in your freezer to hold a plate.
2. Clean and dry your tools.
3. Pull off a section of parchment paper, enough to lay remaining lox.
4. Lay the parchment flat on a plate large enough to keep all the lox slices separated and not stacked.
5. With a clean butternife or spatula, remove the lox from the opened package it came in.
6. Place the slices of lox on the parchment. 
7. Place the plate with parchment and lox into the freezer for 30 minutes undisturbed.
8. Date and label the freezer bag.
9. With freezer bag at the ready, and with clean hands, remove the plate from the freezer.
10. Slide the parchment with lox flat into the freezer baggie quickly. Gently press out air from the baggie.
11. Return baggie with parchment and lox to the freezer, and use within three months. 
12. Note: Lox will defrost in the fridge within two or three hours or so if it’s been frozen in flat slices. Avoid thawing at room temperature.

Fun facts about lox

• The word “lox” comes from the Yiddish word “laks,” which means salmon.
• Lox is traditionally made from the belly of the salmon, but other parts of the fish can also be used.
• Lox is not traditionally smoked, but some brands, like Nova Lox, do called their smoked salmon “lox.”
• Lox is a good source of protein and omega-3 fatty acids.
• Lox should be stored in the refrigerator no higher than 40F and eaten within 3 days.

The bottom line

Lox, that breakfast of champions, is a high fat, high protein raw but salt-cured fish that is eaten on bagels with cream cheese, capers, and sliced onion. It goes great on a charcuterie board, and can be eaten on crisp crackers or added to eggs. 

In this article, you’ve learned more details about what is lox, how to store it, how to tell when lox is bad, if you can freeze it, and ways to serve it.