Lox. The wonderful meat that goes so well with bagel and cream cheese, with capers on the side.

It originates in the United States.


Throughout the years, many people have realized that salting meat will preserve it. Dried, salted fish soon became a staple for many people, due to the fact that fish could be found almost anywhere.

Up until the 1700 or 1800s, many European Jews used herring as the main dried fish food. But when they began to enjoy some prosperity, they started using the more expensive, and delicate, salmon.

In 1869, the American Transcontinental railroad began transporting barrels of salted salmon to other parts of the country, spreading its use even more.

The curing process that was normaly aplied to fish was used with the most delicious results anyone had ever tasted before. It had a smooth, delicate taste that was subtly salty, and had a not-to-strong fish flavor.

Uses with bagelsEdit

Lox is used many ways on bagels, the most common being the "New York Lox and Bagel". This is made with using a poppy-seed bagel, a large "shmear" of plain cream cheese, lox, pickled capers, and some red onion to top.

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