How a Scandinavian Food Became a Jewish Staple
Bagels and lox—there are probably fewer foods more closely associated with Jewish culture. Lox, though, originated in Sweden, where fishermen learned how to preserve salmon with a saltwater brine about 200 years ago. In today’s world, unfortunately, the term “lox” gets used somewhat loosely to refer to at least three distinct foods. Let’s take a closer look at this delicacy:
- How did it become such a part of the Jewish culinary tradition?
- What are the different types of fish interchangeably referred to as “lox”?
- Are there health benefits to lox? If so, what are they?
The Origins of Bagels and Lox with a Schmear
Most historians agree that bagels and lox were born in the melting pot in New York City in the late 19th and early 20th centuries. The salted fish popular in Scandinavian communities in New York City appealed to Jewish people for a number of reasons. First, because fish is pareve—prepared without meat, milk or any of their derivatives—it could be eaten with both dairy or meat dishes without violating Jewish dietary laws. Additionally, because the process for ensuring that meat is kosher can be fairly complex, the same cannot be said for fish. Accordingly, Jewish families had greater and easier access to kosher fish, which could even be purchased in non-Jewish groceries. Finally, because most people did not have access to refrigeration, salt-curing was ideal.
The pairing of bagels and lox arose as a Jewish alternative to eggs benedict, first introduced in the 1930s. Of course, eggs benedict was off limits for Jewish people, as it typically contained pork, and involved the mixing of dairy products and meats. As eggs benedict became a national phenomenon, Jewish people, looking for something similar, created the bagel and lox with a schmear.
Lox…Nova Lox…Smoked Salmon…What’s the Difference?
There’s a common misconception that lox and smoked salmon are the same thing. There’s also a misperception that lox and “nova lox” are the same thing. In fact, there are essentially three different types of foods that are commonly referred to as lox:
- True lox—Real lox is not smoked at all, but is entirely salt-cured. It’s typically made from the salmon belly. Unfortunately, it’s becoming more and more difficult to find true lox. You customarily have to go to a place that cures its own lox or you have to carefully review a product description to ensure that it’s 100% salt-cured. True lox is cured essentially at room temperature, with no heat involved in the process.
- Smoked salmon—Smoked salmon may or may not be salt-cured at all. It typically has a richer flavor than lox, with a pronounced smoky flavor. Smoking involves introducing some heat into the process, so that the salmon is more like a cooked filet or salmon steak, flaky rather than thinly sliced.
- Nova lox—What most people take for true lox is technically “nova lox,” which combines both salt-curing and smoking to produce the final product. Nova lox is only slightly smoked, with temperatures generally staying below about 85 degrees Fahrenheit. Because it is smoked at such a low temperature, it still has the consistency to allow for thin slicing.
The Health Benefits of Lox
Most of the health benefits of lox are those commonly associated with salmon:
- The omega-3 fatty acids prevalent in salmon have been shown to improve brain function, particularly memory
- Salmon is high in proteins that help build and maintain muscle, strengthen bones and facilitate healing after an injury. Additionally, protein promotes healthy weight management, as it helps you feel fuller with less food.
- The omega-3 and omega-6 fatty acids in salmon also promote heart health, keeping cholesterol and blood pressure in check
- The antioxidants in salmon help keep your skin hydrated and can facilitate healing from cuts and scrapes
Creative Ways to Bring Lox into Your Diet
Let’s face it…there’s not much that will top a New York bagel with a spread of cream cheese, topped with thinly sliced lox, a sliver of red onion and a mess of capers. But there are many other ways to enjoy this delicacy:
- Instead of a bagel, put it all on pasta—Salmon, red onions, cream cheese and capers on some bowties? Makes the mouth water, doesn’t it.
- Put a little lox atop your next batch of deviled eggs
- Take the cream cheese, add some Greek yogurt, a little horseradish and some chopped dill—great on just about any cracker
- Feeling really adventurous? Use lox or smoked salmon in a fish pie, a sort of “scones meets dumplings” concoction
Gutterman’s and Gutterman Warheit—Serving the Jewish Community for More than 125 Years
At Gutterman’s and Gutterman Warheit, we bring more than five generations of experience to individuals and families within the Jewish communities in New York and Florida, assisting you with every detail when a loved one has died. We understand the unique customs within the different Jewish traditions and can answer any questions and provide guidance on any matter, from preparation of the memorial to the selection of a casket or monument, from the particulars for sitting Shiva to the creation of a Yahrzeit calendar. We will also work directly with the Chevra Kadisha, ensuring that the body has been properly prepared according to Jewish law before interment.
To learn how we can be of assistance, contact us by email or call us at one of the numbers listed below.
Gutterman’s & Gutterman Warheit — Where Relationships Matter
Family Owned and Operated Since 1892
Rockville Centre: (516)764-9400 | Woodbury: (516)921-5757 | Brooklyn: (718)284-1500
Boca Raton, FL: (561)997-9900 | (800)992-9262