Never heard of Lox before, I'm from sweden and we have a similar word called lax, which basically just means salmon. You will find brined & smoked salmon in any grocery store you enter, however, the real delicacy is Gravad Lax, salmon cured in dill,  white pepper, sugar and salt. It is present all year round. I usually just pick up a slice and eat as is or put it on bread but some people  eat it with slices of lemon and a sauce called hovmästarsås which usually consists of dill, vinegar, dijon mustard and sugar that gets mixed together as you slowly pour oil into the mixture like when making mayonnaise.

‼Greetings from Toronto 🇨🇦
👍😉😀

Man that Bagel makin me real Hungry .. Looks perfect

Cool video

Excellent video, just subscribed too, looks delicious 😋🤤🤤🤤!!!

I will be giving this a try for sure. Great video as always!

Incredible. Thinking of adding some lox to my spread for Thanksgiving Day breakfast. Thanks for the video.

Wow that looks delicious. You scored getting locally caught salmon to add to the mix!

Sockeye's range extends further South than a lot of people think. They definitely aren't as common as the Chinook or Coho but I've had fresh Sockeye caught in the Columbia River, and it was probably the best salmon I've ever had. The meat was a bright crimson like fire engine red color, and very lean. Almost no visible fat except along the belly portion.

Great tutorial😊

Can you tell us why you do a second brine soak after the initial cure?
Thanks!

Very cool video! How do you store that amount of salmon? Do you freeze the rest or just refrigerate?

Do I need to use skin on salmon?

nice vid have you done anything with yak?

Excellent, man. I used to dread lox. 😂🥊