Smoked salmon is a delicacy enjoyed as far back as the ancient Greeks and Romans, who served it at lavish festivals. It reached its peak during the Middle Ages, where it became a staple food and major source of protein. In fact, lox has its origin in an old Yiddish word for salmon, “laks.”

Salmon lox is salmon that has undergone either hot or cold smoking techniques. Hot smoking takes place between 120 and 180 degrees for 6-12, while cold smoking takes place between 70 and 90 degrees for a day up to 3 weeks. The combination of salt, spices and natural smoke gives the salmon a unique and frankly delicious flavor.

Classic cured and cold-smoked salmon is usually thin sliced and can be served on bagels, sandwiches, in eggs, on salads or in appetizers.