What Is Lox? Tips For Freezing + More
Lox is a type of raw, salt-cured fish, specifically salmon belly. It is usually served in thin, tender slices, and can be frozen up to 3 months. Here’s our FAQ for storing and freezing lox.
Ingredients
- 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
Instructions
- Clear a flat area in your freezer to hold a plate.
- Clean and dry your tools.
- Pull off a section of parchment paper, enough to lay remaining lox.
- Lay the parchment flat on a plate large enough to keep all the lox slices separated and not stacked.
- With a clean butternife or spatula, remove the lox from the opened package it came in.
- Place the slices of lox on the parchment.
- Place the plate with parchment and lox into the freezer for 30 minutes undisturbed.
- Date and label the freezer bag.
- With freezer bag at the ready, and with clean hands, remove the plate from the freezer.
- Slide the parchment with lox flat into the freezer baggie quickly. Gently press out air from the baggie.
- Return baggie with parchment and lox to the freezer, and use within three months.
- 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.
Notes
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.
Tried this recipe?Let us know how it was!