All about this classic bagel topper and its history. For many American Jews and for many Americans in general, lox is the luscious topping to their Sunday morning bagel and schmear (generous portion of cream cheese). Lox is always made from salmon and is very expensive.

2016年7月6日 · The Jewish tradition of lox began in Medieval Germany, where preserving fish of all kinds in brine was commonplace. Because salmon was so expensive, Jews made lox with herring or carp. During those times, lox would sit in a brine of salt and water for 3-6 months.

2017年9月27日 · If you don’t feel like going through the patchke of making gravlax, or don’t have the time, there are also some pretty great lox varieties to be found at major supermarkets. Here are a few of our top-rated choices.

The American English word lox is a borrowing of Yiddish laks (לאַקס), itself derived from Middle High German lahs [3] (modern German form: Lachs) stemming from Proto-Germanic *lahsaz and ultimately Proto-Indo-European (PIE) *laks.

Of course, kosher-keeping Jewish people couldn’t eat it. So they substituted lox slices for the ham, cream cheese for the hollandaise sauce, and bagels for the muffins. Thus, the Jews created a new Jewish-American classic, bagels with cream cheese and lox.4. The “Lox-and-Bagel Jew”

2024年3月26日 · Lox or gravlax is the Scandinavian method of preparing salmon. It is preserved by covering it with a salt mixture or brined in salt water for several days. Then it can be thinly sliced and appears translucent with a mild fish flavor.

2024年3月27日 · Many think of lox as a Jewish staple, but the preparation has its origins in Scandinavia and it wasn’t always the silky, buttery-cured salmon found nearly everywhere today. The traditional curing method was using a salty brine, not smoking the fish.

2019年11月6日 · Cured and smoked meats and fish were thus central to this diet but, because of kashrut (Jewish dietary laws), they took shape in two closely related but ultimately distinct environments: the delicatessen and the appetizing store.

2016年10月10日 · Lox are the perfect topper to any bagel (especially during the Jewish holidays). Learn how to make your own here.

The Jewish tradition of lox began in Medieval Germany, where preserving fish of all kinds in brine was commonplace. Because salmon was so expensive, Jews made lox with herring or carp. During those times, lox would sit in a brine of salt and water for 3-6 months.