salmon

What's The Difference Between Smoked Salmon And Lox?

Learn the different kinds of smoked salmon

Jan 21, 2013 2:31 pm

Lox most commonly refers to Nova-style: whole salmon fillets cured in a salt-sugar rub or brine (like gravlax) then cold-smoked (unlike gravlax) so that they don't cook at all. There's also hot-smoked salmon, which is fully cooked with heated smoke. More smoked salmon knowledge, plus a nod to the purists, after the jump.

What To Eat: Lunch

There's Smoked Salmon, And There's Hot Smoked Salmon

I discover that cooked fish...can be better?

Jan 16, 2013 12:31 pm

What? A piece of cooked fish could possibly trump a perfect slice of raw? Has traditional lox finally met its match? Let me elaborate. One day, at Upper West Side appetizing heaven, Zabar's... ::wavy dream lines::

The Week In Food Politics

A Glimpse Into 2013 Food Politics

GE Salmon, no “dairy cliff," spiked eggplant & more

Jan 4, 2013 10:01 am

2013 could bring "Frakenfish," a new five-year farm bill and a rise in California cottage food operations. See what's in store for food politics in 2013 after the jump.

Big Ideas

60 Days To Frankenfish: FDA Set To Approve GMO Salmon

Screw the apocalypse, Big Lox approaches

Dec 21, 2012 3:31 pm

The FDA released a report today suggesting that salmon engineered to grow three times faster than their not-freak counterparts will pose any harm to nature. Okay, I'm sure we'll see about that, but what about us?

Jewish Holidays

Gefilte Fish, Without The Jar, Jelly And General Unpleasantness

NYC’s Gefilteria sells one quality good loaf

Sep 17, 2012 1:01 pm

There are wonderful Jewish culinary traditions like golden fried latkes and dipping crisp apples in honey. And, of course, there’s baby’s first wine buzz after sneaking a glass of Mogen David after Friday night services. Then there’s gefilte, an Ashkenazi recipe that unites ground pike or white fish, matzo meal and fried onions into a jelly-like ball of jarred terribleness. Here's the good stuff from Brooklyn-based Gefilteria.

Fish Dish

Grilled Salmon In Corn Husks Recipe

Use corn husks for moist fish-grilling perfection

Aug 30, 2012 1:01 pm

Photo: Paul Brissman

We may have all the tips for great grilled seafood in the world, but if your fillets are sticking to the barbie no matter how well you pre-heat or oil, Nils Noren has the easiest grilled fish hack you've never used.

What To Eat: Lunch

What To Do With Leftover Poached Salmon

Cooked salmon is better all chilled out

Jul 11, 2012 11:31 am

Too big a deal is made over leftover chicken. Yes, roasting a chicken is easy as pie, and the leftovers can go in that pie, or pasta, or soup, but it's still just going to be chicken. The real leftover gold is in that poached salmon nobody decided to polish off. It's even better cold the next day, and takes to a world of lunch applications. Plus it's healthier and, quite frankly, classier.

What To Eat: Lunch

Deep-Fried Salmon Skin Is The New Bacon Bits

Fishy chicharrones, pork rinds of the sea. Yes!

Jul 9, 2012 11:31 am

I had a really awesome sushi roll the other day. I ordered a salmon skin roll, as I frequently do because salmon skin is one of the best and most underutilized parts of the fish (see also: collar). But instead of thin strips of delicious, fatty, crisp salmon skin, the roll was full of finely chopped extra-crispy salmon skin bits. They looked like bacon bits, and somehow tasted even better.