Lox is salmon fillet that has been cured. In its most popular form, it is thinly sliced (less than 5 millimeters in thickness) and, typically, served on a bagel, often with cream cheese.
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Lox means "smoked salmon." It refers to a smoked salmon fillet (boneless fish) which is cured and then cold-smoked. The process of curing involves preservation and flavouring of the filet with the help of a mixture of sugar, salt and nitrite. Smoking means the process of cooking or preserving food by exposing it to the smoke from natural burning materials like wood. There are diverse variations of the lox like lax (Swedish), laks (Danish and Norwegian), lox (Yiddish) and lachs (German).
The process of cold smoking is such that the fish is not actually cooked, resulting in the natural smooth texture of the item. In the US, the lox is sliced in thin pieces and served on bagels with cream cheese. In Europe, the lox is served sliced thin or in the form of thick fillets which are eaten along with bread. In England, lox on toasted brown bread topped with delicious cream cheese and garnished with lemon juice, makes for an interesting treat. The Germans prefer to have the lax to be eaten on toast. Lox, incidentally also means "liquid oxygen," a bluish transparent liquid formed by compressing the oxygen gas. Lox is used as a rocket-fuel oxidizer.
