Author Topic: The best Lox  (Read 1186 times)

Offline georgeamer

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  • George Amer
The best Lox
« on: September 23, 2009, 08:13:33 pm »
We bought some brined, cold smoked Lox in a small fish store in Sydney BC this morning...It was Sockeye "belly meat".
Salmon "belly meat" is stronger flavored and fatter than Filets...We can get "belly meat" at a local Viet Nam store at home...
Will try to replicate as soon as I get home....
George

Offline tsquared

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Re: The best Lox
« Reply #1 on: September 24, 2009, 07:12:44 pm »
I usually cut off the belly strips when I'm filleting my salmon during the fishing season and freeze them separately as they are much thinner than the rest of the fillet and can be tricky to dry cure correctly. When I get enough for a batch of Kummok strips, I take them out and they are great!
T2