Lox is quite salty

Use belly- fattier and better texture, use the end filets for something else

• centre foreward cut

Prepping the salmon

• cutting, trimming pin bone
• https://www.youtube.com/watch?v=q2sR8WzPaXU

“Sashimi grade” - no real meaning. Fish needs to be frozen straight away (not necessary). Handled a certain way. Just means high quality

The name is derived from “lachs” and “laks,” the German and Yiddish words for salmon - jews coming into NYC / USA

Salmon gravlax is the Scandinavian preparation of lox

salmon from the grave. method from the Middle Ages of salting the fish then burying it in the sand while it cured

Smoked salmon  is a blanket term for any salmon: wild, farmed, fillet, steak, cured with hot or cold smoke

Lox - salt only, must be belly. belly lox refers to salmon cured in a salt-sugar rub or brine. It is common to find lox served in a Jewish deli on top of a bagel or on crackers with cream cheese schmear, horseradish, red onions, capers, and cucumbers.

Gravlax - salt and sugar and aromatic (dill). Gravlax  is very similar to traditional lox but it tastes more similar to sashimi and with a slightly tougher texture similar to smoked salmon.