It also appeared throughout Greek and Roman history as a common dish in large feasts and gatherings. For a long time, smoked and dried fish were a popular food and trading product of the Native Americans. While lox found its place in the everyday meal of the Northern Europeans, smoked salmon was an age-old staple of Native American cultures. The Native Americans were no stranger to smoked salmon. This is reflected in their modern-day name since “lox” is actually a variant of “laks”, which is the Yiddish pronunciation of salmon. The origin of lox can be traced back to Scandinavian countries, where saltwater brining was frequently used as a way to preserve fish. Both of them are age-old foods that have taken roots in different cultures and regions. Rich in omega-3 fatty acids, vitamins B12, A, E, astaxanthin, and several essential mineralsįirst, let’s take a look at the history of lox and smoked salmon.Cold smoked salmon: best served uncooked.Hot smoked salmon: best in cooked recipes.Opened smoked salmon: 5-7 days (refrigerated), 2-3 months (frozen).Opened hot smoked salmon: 1 week (refrigerated), 1 month (frozen).Unopened hot smoked salmon: 2 weeks (refrigerated), 2-3 months (frozen).Opened lox: 3 days (refrigerated), 3 months (frozen).Unopened lox: 2 months (refrigerated), 3 months (frozen).Commonly featured in Native American cultureĬuring or brining then hot smoke or cold smokeįlaky (hot smoked salmon) or smooth and silky (cold smoked salmon)Ĭooked (hot smoked salmon) or raw (cold smoke
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