Highlights
1. Lox is a fillet of salmon that is brined or cured in a salt and sugar solution for a few weeks, while Nova is prepared by curing salmon in a milder solution and is served after cold smoking it.
2. Lox is made from salmon coming from the Pacific Ocean, while Nova is made from salmon of the North Atlantic Ocean.
3. The brine used for Lox is salty, whereas the brine of Nova also has sugar.
Introduction
On February 13, 2013, we will be discussing the differences between Lox and Nova, two dishes made from salmon. While they are often used interchangeably, there are distinct characteristics that set them apart.
Lox
Lox, derived from the German word for salmon, is a fillet of salmon that is brined or cured in a salt and sugar solution for a few weeks. In America, it is often enjoyed on a bagel. It’s important to note that while lox is commonly associated with smoked salmon, traditional lox is not actually smoked.
Nova
Nova, also known as Novas Lox or Nova Scotia salmon, gets its name from the location of its origin. It is named after Nova Scotia in Canada. The process of making Nova involves curing the salmon in a milder solution than regular lox. The dish is served after being cold smoked.
Lox vs Nova
The main difference between lox and Nova lies in the process and origin. Lox is made from salmon from the Pacific Ocean, whereas Nova is made from salmon from the North Atlantic Ocean. However, the main distinction today is the milder brine used for Nova. Additionally, Nova is cold smoked before serving, while regular lox is not smoked. Lox is a more generic term that can be wrongly applied to any dish made from salmon. Some consider Nova to be a more delicate and expensive preparation, though personal preference plays a significant role. Lastly, the brine used for lox is salty, while the brine for Nova includes sugar as well.
