Editing Lox (section)

==Preparation==
The traditional '''belly lox''' is known as such because it is made from the fatty fish belly. The cut is described as "paper-thin". Traditionally, the product is unsmoked and preserved by dry [[Curing (food preservation)|curing]],<ref name=Klinger/> leading to a very salty taste. As a result of consumer preferences, mass-produced "lox" generally use less salt and add cold smoke, making them more similar to a "Nova" (see below).<ref name=AK>{{cite web |title=Lox, Smoked Salmon & Nova: Are They Different? |url=https://aksalmonco.com/blogs/learn/lox-smoked-salmon-nova |publisher=Alaskan Salmon Company |date=16 August 2021 |language=en}}</ref> A different cut may be used, too, in these versions.<ref name=Klinger>{{cite web |date=February 9, 2017 |first1=Hannah|last1= Klinger |title=What's the Difference Between Lox, Gravlax, and Nova? |url=https://www.cookinglight.com/cooking-101/essential-ingredients/difference-lox-gravlax-nova |website=Cooking Light |language=en}}</ref>

A '''Nova''' or '''Nova Scotia salmon''', sometimes called '''Nova lox''', is cured with a milder brine and then [[Cold smoking|cold-smoked]]. The cut remains thin, making it a middle ground between the old belly lox and regular smoked salmon.<ref name=AK/> The name dates from a time when much of the salmon in [[New York City]] came from [[Nova Scotia]]. Today, however, the name only refers to the style of preparation and has no bearing on the source of the fish: they may come from other waters or even be raised on [[fish farming|farms]].{{Cn|date=December 2024}}