What is the Difference Between Lox and Nova?

The main differences between lox and nova are in their curing and smoking processes, as well as their flavors. Here's a breakdown of the differences:

• Lox: Lox is cured salmon, typically very salty due to the curing process. It is made by curing salmon in salt, and it is not smoked. Lox is sometimes referred to as "belly lox" because it is made from the fatty belly of salmon. The curing process for lox can last for about three months.
• Nova: Nova is a style of smoked salmon that originates from Nova Scotia. It is made through a process of both curing and smoking. The salmon is cured in salt, similarly to lox, but with less salt, resulting in a milder flavor. After curing, it is cold-smoked, giving it a flavor that is often described as "quintessential" to the perfect bagel and lox.

While the terms "lox" and "nova" are often used interchangeably, they are not the same. The traditional "Nova Lox" refers to the cold-smoked style of salmon from Nova Scotia, but some manufacturers have since adopted the term to label their cold-smoked salmon, regardless of its origin. Smoked salmon is also a separate category, which is cured or brined and then smoked, resulting in a smokier flavor than lox.

Comparative Table: Lox vs Nova

The main differences between lox and Nova are the curing and smoking processes they undergo, resulting in distinct flavors and textures. Here is a table comparing the two:

In summary, lox is cured salmon without smoking, while Nova is a combination of both curing and smoking processes, resulting in a milder flavor and smoky taste. Nova is also served in different cuts compared to lox.