This type of smoked salmon almost never gets confused with lox, because the look, texture, and taste are very different. Hot-smoked salmon is very flaky with a slightly drier texture.
There are two main types: cold-smoked salmon and hot-smoked salmon. Smoked salmon is made by curing with salt and smoking whole salmon sides.
They have a smooth, silky texture and, if preserved using very fresh fish, will have a bright orange color. In appearance, these two delicious foods can look very similar. It’s much more briney and there’s no smoky flavor whatsoever. Because lox is only brined, the flavor is very different. Smoked salmon is preserved with a combination of salting and smoking, so the flavor can be slightly salty and slightly smoky. Here’s the main difference: smoked salmon is cured and then smoked, whereas lox is only cured, typically in a salt brine and typically for longer periods of time, but not smoked. The difference between lox and smoked salmon Over the years, these two terms have become blended in the Modern American vernacular, but these are actually two different foods treated to very different processes. If you’ve ever walked up to a deli and ordered bagels with lox, you were probably served cold smoked salmon. What is the Difference Between Lox and Smoked Salmon?
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