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Fresh Cold Smoked Salmon Lox

This lox is the same as our sliced lox, without the slices!
$89.50

Min: 2 Pound(s)

Description

Fresh Cold Smoked Salmon Lox

For those who prefer to slice it themselves! This lox is the same as our sliced lox, without the slices! You cannot imagine how moist and tender this lox is until you've tried it.

Kosher Cooked

Storage

Keep fresh salmon in the refrigerator in an air tight container or wrapping. It is best to eat fresh salmon 3 to 5 days after purchase. It can also be frozen on the day of purchase and kept frozen for up to 3 months. If your product is vacuum sealed, it can last up to 8 months in the freezer.

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Here are some great recipes that you can use for this:

Reviews

Ratings & Notes

Here is the ratings breakdown based on the given customer ratings.

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  • My Rating For This Item

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    Texture
    Aroma

    Jan 18, 2016

    Love it in Oklahoma!

    I ordered 2lbs of this cold smoked salmon lox and loved it. It was delivered quickly to Oklahoma. The aroma was mostly the smoke and very little fish smell (perfect)! I made some sticky sushi rice, sliced this up, and made smoked salmon nigiri at home. The best cold smoked salmon I've ever had (and nigiri for that matter)!

    DGERRIOR

  • My Rating For This Item

    Texture
    Flavor
    Aroma

    Dec 12, 2015

    I worked in the LES

    I worked in the LES for a sumemr almost 6 years ago when I opened a restaurant around the corner from Russ & Daughters. It's proximity to my restaurant made it an obvious stop, but after several visits I started to realize I had discovered something special. I miss those lox bagels and know for a fact it will be one of my first visits when I come back! Thanks for the reminder!!

    Felipe

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Recipes

Recipes

  • King Salmon with Sweet Corn and Cherry Tomato Salsa, Patatas Bravas, and Guajillo Chile Vinaigrette

    King Salmon with Sweet Corn and Cherry Tomato Salsa, Patatas Bravas, and Guajillo Chile Vinaigrette

    This Indian summer recipe, although it has a lot of steps, is incredibly easy and adapts easily to other types of firm-fleshed fish, shrimp or chicken. Both the salsa and vingaigrette can be prepared ahead of time.

    • Lunch Dinner

    • Entrée

    • 3-5

    • 75m

  • Reefnet Salmon with Salsa Verde

    Reefnet Salmon with Salsa Verde

    Distribute the cooked vegetables evenly on four dinner plates. Place one salmon fillet atop each pile of veggies. Spoon the salsa verde around the salmon and vegetables. Serve and enjoy.

    • Lunch Dinner

    • Entrée

    • 3-5

    • 45m

  • Asian Style Teriyaki Salmon Spinach Salad

    Asian Style Teriyaki Salmon Spinach Salad

    This just might be the best salmon you’ll ever have. Even people that aren’t generally fans of salmon love it prepared this way

    • Lunch Dinner

    • Salad

    • 3-5

    • 30m

Additional Info

Additional Info

Storage

Keep fresh salmon in the refrigerator in an air tight container or wrapping. It is best to eat fresh salmon 3 to 5 days after purchase. It can also be frozen on the day of purchase and kept frozen for up to 3 months. If your product is vacuum sealed, it can last up to 8 months in the freezer.

Preparation and Cooking Tips

Salmon is usually cooked in the oven or on a barbecue grill. However, it is also excellent to be cooked in various ways including smoked, baked, broiled, poached and sauteed.

Soak smoked or dried salmon to remove excess salt before using.

Do not overcook salmon to prevent it from becoming dry and unpalatable.

You can use leftover salmon in making salads and cream sauces for pasta.

Overall Customer Rating

Quick cooking Tips

  • Salmon can be cooked in any method, including baked, broiled, poached, sauteed, grilled, barbecued and smoked.
  • Soaking smoked or dried salmon before using ensures the removal of excess salt.
  • Cook only until it feels firm and let it rest for 10 minutes before serving.
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