All about this classic bagel topper and its history. For many American Jews and for many Americans in general, lox is the luscious topping to their Sunday morning bagel and schmear (generous portion of cream cheese). Lox is always made from salmon and is very expensive.

The American English word lox is a borrowing of Yiddish laks (לאַקס), itself derived from Middle High German lahs [3] (modern German form: Lachs) stemming from Proto-Germanic *lahsaz and ultimately Proto-Indo-European (PIE) *laks.

Jul 6, 2016 · The Jewish tradition of lox began in Medieval Germany, where preserving fish of all kinds in brine was commonplace. Because salmon was so expensive, Jews made lox with herring or carp. During those times, lox would sit in a brine of salt and water for 3-6 months.

I always thought that lox and bagels on Sunday mornings is as “Jewish” as apple pie is “American.” Except for crabapples, apples aren’t native to the United States, and neither does smoked salmon in a sandwich seem to be deeply Jewish.

Sep 27, 2017 · If you don’t feel like going through the patchke of making gravlax, or don’t have the time, there are also some pretty great lox varieties to be found at major supermarkets. Here are a few of our top-rated choices.

Dec 17, 2024 · For decades, the combination of lox and bagels has been synonymous with Jewish culture, especially in the United States. But why exactly do Jews have such an affinity for lox? Is it tradition, taste, or something else?

We do not eat fish and dairy out of deference for the words as they are found in the Code of Jewish Law. However, since this teaching does not seem to have strong basis, we comply only to the letter of the law, which was regarding (pure) milk and fish.

Mar 26, 2024 · Lox wasn’t always the silky, buttery-cured salmon found nearly everywhere today. For Eastern European Jews, it was herring salted to last through the winter. Many think of lox as a Jewish staple, but the preparation has its origins in Scandinavia.

Mar 27, 2024 · Many think of lox as a Jewish staple, but the preparation has its origins in Scandinavia and it wasn’t always the silky, buttery-cured salmon found nearly everywhere today. The traditional curing method was using a salty brine, not smoking the fish.

Lox also has some Jewish connections. The word “lox” derives from the German “lachs” and the Yiddish “laks,” both of which mean salmon. Jews in Europe, beginning in Medieval times, elected to brine salmon and turn it into lox in order to make it last longer.