COLD SMOKED SOCKEYE (LOX)

Most smoked salmon falls into two categories: hot-smoked or cold-smoked (AKA lox or gravlax). Both methods greatly affect the texture of the end product. Where cold smoke tends to be softer and more subtle, hot smoked has firmer flesh and is usually more aggressively seasoned. Try this on your bagel or with Sushi—you won’t be disappointed!