Lox, Gravlax, and Nova: Understanding the Key Differences

Salmon holds a special place in the hearts of Americans. In 2017, this flavorful and tender fish ranked as the nation's most beloved seafood, as reported in the National Oceanic and Atmospheric Association's annual Fisheries of the United States publication. Additionally, salmon led in commercial value, generating $688 million—surpassing crab ($610 million), lobster ($594 million), shrimp ($531 million), and scallops ($512 million).

Salmon is renowned for its remarkable health advantages. Packed with omega-3 fatty acids, it is also a great source of nutrients like vitamin D and selenium. High in protein and low in saturated fat, salmon is incredibly versatile: it can be grilled, baked, poached, pan-fried, or smoked and cured.

When you're at the seafood or deli counter, you'll likely encounter lox, nova, and gravlax, but deciding which one to order can be tricky. What exactly sets these three salmon preparations apart?

"These methods all originated from the need to preserve food, so they involve pickling," says Eric Sell, executive chef at Osteria Mattone in Roswell, Georgia. "In America, 'pickled fish' isn't exactly appealing. While the art of preservation still exists, it's no longer a necessity. As a result, people often get confused about the names for different types of cured fish."

Lox

Let's begin with lox. Derived from the Yiddish word laks, meaning salmon, lox is a cured (not smoked) preparation typically made from the fatty belly of the fish. The curing process involves a salt mixture (often including salt, sugar, herbs, spices, and citrus zest), which removes moisture from the fish and imparts a salty flavor.

Lox is commonly served on bagels with cream cheese, red onion, and capers. However, the term 'lox' is often used loosely to describe various salmon preparations. "It's a term that's used very broadly in our culture," explains chef Jon Schwenk of C&S Seafood & Oyster Bar in Atlanta. "If you're looking for the belly, it's called belly lox and tends to be pricier due to its higher fat content."

Gravlax

Gravlax shares similarities with lox as it is cured without smoking. The traditional Scandinavian technique relies on a simple cure of salt, sugar, and plenty of dill, though additional ingredients like citrus, coriander, juniper berries, or fennel can be included. Some variations even incorporate spirits such as vodka or aquavit.

Gravlax is typically served whole as an appetizer. It is thinly sliced and often accompanied by a dill and mustard sauce, along with crispy bread or crackers.

Nova

The key distinction between nova, lox, and gravlax is that nova is smoked. The term 'nova' originates from Nova Scotia, though not all smoked salmon is classified as nova. Nova is cold-smoked, meaning it is smoked at very low temperatures (around 80 degrees Fahrenheit or 26 degrees Celsius) to infuse a smoky flavor. Since the temperature is so low, the salmon isn't cooked during smoking, so it must be cured or brined beforehand.

While it may seem complex, you can prepare nova at home just as easily as lox or gravlax if you're willing to invest the time. Nova and other smoked salmon varieties are best served thinly sliced on a platter, accompanied by capers, hard-boiled eggs, cucumbers, red onions, spreadable cheeses, crackers, and a sliced baguette.