Frequently Asked Questions (FAQs)<< Back to Main FAQ Page
Cold-smoked salmon, or lox, is the variety most closely associated with Scandinavia and the Canadian Maritimes. The cold-smoking process features liquid-filled cooling tubes that remove excess heat from the smoke chamber. Temperatures range between 60 and 110 F, which is not hot enough to cook the fish. As a result, our lightly cured Nova lox is very moist and tender and thinly sliced for your more artistic presentations.
refund or replace your purchase.
former Alaska fisherman