Nova Scotia lox
Noun A type of brine-cured salmon that is less salty than most other cured salmon products. The curing process for this salmon sometimes includes sugar in addition to salt.
This is a specific culinary term for a prepared food item. It is typically used in contexts discussing food, cooking, cuisine, or regional specialties.
- The bagel shop is famous for its Nova Scotia lox.
- For breakfast, she prefers Nova Scotia lox because it is less salty than regular lox.
- The recipe for Nova Scotia lox often includes a bit of sugar in the brine.
The term is often used to distinguish this milder, sometimes slightly sweet cured salmon from other varieties like "regular lox" (which is saltier) or "smoked salmon" (which is typically cold-smoked). It originates from the Canadian province of Nova Scotia, known for its salmon fisheries.
- Lox (noun): A more general term for brine-cured salmon.
- Smoked salmon (noun): Salmon that has been cured and then smoked, which is a different preparation process.
- Gravlax (noun): A Scandinavian style of cured salmon, typically cured with salt, sugar, and dill.
- Nova salmon
- Nova lox
- Mild-cured salmon
This term refers specifically to the food product, not the geographical location. While "Nova Scotia" is a place name, "Nova Scotia lox" is a compound noun naming a type of cured fish.
- brine-cured salmon that is less salty than most; sometimes sugar is also used in the curing