Traditionally, lox was made from salmonвЂ™s fatty belly or succulents. But what makes them different from each other? Well, this section will answer exactly that. Smoked salmon and lox are both made from fish you already know that much. The Differences Between Lox And Smoked Salmon America then witnessed a boom in the smoked salmon industry in the 19th century, especially on the West Coast. Smoked salmon picked up steam during the Middle Ages as more and more people began to integrate it into their soups and salads. 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. 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 mineralsДЇirst, letвЂ™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 cultureД¬uring or brining then hot smoke or cold smokeДЇlaky (hot smoked salmon) or smooth and silky (cold smoked salmon)Д¬ooked (hot smoked salmon) or raw (cold smoke

The lox versus