Traditionally, lox was only made from the belly of a salmon, now other prime parts of the fish are used. The salmon is salt-cured or brined but never cooked or hot smoked so it has a very silky, rich texture and translucency.
Thunder’s Catch Smoked Sockeye Lox are delicately cold smoked with Alderwood leaving the salmon with a silky, succulent texture and subtly sweet undertones
Way to prepare
– Topping for bagels with cream cheese
– Serve thinly sliced
– Accompany with biscuit