Talk:Lox

message: I don't see anything in the store labeled "lox."  Our synagogue usually serves nova smoked salmon.  My family always called nova smoked salmon "lox" but where do you get the brine-cured real thing?
…Why should they be together with Swedish food?? No, Lox can not be merged within the same article as smoked salmon etc. Do not include religious food with Scandinavian food, because in scandinavia, we do not care.I am strictly against.==Merging Lox with Smoked Salmon==
I've proposed a merger of Lox and Smoked Salmon, as I'm almost positive they are the same thing.  Please leave comments for/against, and I will check back in a few weeks to see what people think about this. Nemilar 05:18, 25 January 2007 (UTC)
replies: text: Why merge it with smoked salmon rather than gravlax? I think it's ok for this to stand on its own. --D. Webb 20:06, 27 January 2007 (UTC)

text: Stand on their own: the variations of Lox and Nova are, for my own linguistic useage and understanding, salt cured or cold smoked [with or without sugars or splices, as distinguished from "smoked salmon" which I always think of as smoked or cooked either at low temps [200-250 Farenheit] or higher temps for brief times, and where the temperature is raised to cook the flesh.  But this variation [lox vs. smoked salmon] is not definitive all over.  Still, given the historical distinctions [for which the Wiki encyclopedia is well situated...], arising from linguistic or cultural derivations, I would leave available multiple article titles, with liberal cross referencing.  Similarly, the cooking similarities and explanations would be best replicated in a cooking wiki in a single article, with articles titles covering the various forms all pointing to that same article. —The preceding unsigned comment was added by JohnRuskin (talk • contribs) 01:47, 30 January 2007 (UTC)

text: They should both stand on their own. They are not related other than they both incorporate salmon. It's like suggesting that the Cheddar cheese and Mozzarella articles should merge because they both use cow's milk. --Walter Görlitz 06:08, 8 April 2007 (UTC)
thread_title: Lox

message: Liquid Oxygen is also referred to as "lox" (as I discovered when I worked at Grumman Aerospace and I saw an accident report that there was a lox leak somewhere. 69.228.240.57 03:58, 14 July 2005 (UTC)
replies: text: Yes, I was just thinking about Ian Fleming and came here. One of his books mentions that lox is both salmon and liquid oxygen. So, in addition to the etymology section, I think the page author needs to be explicit about spelling too. Yiddish lax, American lox (due to pronunciation - I was thinking about Fleming because I'm reading Old English, where a and o are used equivalently in some circumstances)? Otherwise Fleming is writing nonsense. Fuficius Fango (talk) 07:14, 4 March 2020 (UTC)
thread_title: Liquid Oxygen

message: I have some trouble with the phrasing
"Variations on the name are lox (Yiddish), lax (Swedish), laks (Norwegian and Danish) and lachs (German)."
Actually, these are the same word that has evolved differently in different Germanic Languages, i.e. true cognates. As the meaning is phrased now, it sounds like German has borrowed the word from Yiddish, when it in fact is a several thousands of years old word for salmon.
By the way, Old English had "læx".
:You're right, they're cognates and ultimately derived from old norse. --D. Webb 20:09, 27 January 2007 (UTC)
replies: text: "By the way, Old English had "læx"." "Had" strictly speaking, but that word can be over-interpreted. It depended on dialect and era. Alfred's Colloquy (lW-S) has leax. Did Sweet normalise it to eW-S læx? Bosworth and Toller [] imply leax is correct and and læx and lex are variants. Fuficius Fango (talk) 07:23, 4 March 2020 (UTC)
thread_title:  The Name 

message: hope nobody minds--Sir.Salmon FishThe First 14:28, 27 October 2005 (UTC)
thread_title:  Added an image 

message: I'm British and have never heard smoked salmon called "lox" - it's just "smoked salmon" over here. Where else is this term used? 143.252.80.110 14:53, 3 November 2005 (UTC)
replies: text: As the article says, it's a yiddish word. So you're more likely to hear it in places with a large jewish community. --BluePlatypus 15:31, 2 January 2006 (UTC)
replies: text: Ashkenazic Jews and the Sussman family in particular. yonkeltron 11:52, 9 March 2006 (UTC)
thread_title:  Is this a US-specific name? 

message: Although Lox is not a word common in the UK, James Bond mentions it in You Only Live Twice when he briefly confuses it with Liquid Oxygen (used by Blofeld's engineers for rocket propulsion).
212.137.45.109 (talk) 12:18, 29 May 2008 (UTC)
thread_title:  Film Reference 

message: This photo seems more photogenic. Badagnani (talk) 07:37, 24 June 2008 (UTC)
thread_title: Photo

message: Perhaps people here haven´t eaten lox and perhaps they haven´t eaten gravad laks and perhaps the haven´t eaten smoked salmon and perhaps they haven´t heard of neither of it and perhaps they cut it and cure it slightly different in scotland than in nova scottia but nevertheless it´s highly hilarious to keep up several articles on the same matter all because some find it fancy in a hoitytoity style to promote the word " lox " which might when it comes down to all, very well be an all commercial invention and not even a yiddish word at all.I for my part have been consuming tons of gravad laks served with sweet dill/ mustard sauce, smoked salmon ( made from the exact same sort of slicings )and gravad laks that was aswell smoked as not smoked,cured in brine or just with the dry ingredients added, and they were all Laks ! and they were all basically flavoured thin slices of Laks, which is my native tongue for Salmon,and I have eaten tons of Laks , which still means Salmon - steaks aswell as smoked salmon in the same shape as steaks - and they represent ofcourse a whole other phenomenon from a gastronomical point of view although they were still laks !, But !! - the main point and argument here remains that all thin sliced, cured , brined or not,smoked ( that is" cold smoked" since " warm smoking" would cook the meat and make it too crumbly for slicing)or not smoked, pieces of Laks / Lax / Lox (hahaha,lox!) are all the same ! and should not be  handled as different matters in several different articles, and should therefor be merged to one and the same.I say that if someone know about Laks it´s us scandinavians and I do infact believe that the word in it´s origin is old norse and that all variations derived from that,and that including german and yiddish.As things stand now, the solely reason for supporting the existence of an article on " Lox " seems to be an intention from either commercial based interrests in airing a particular word as a trademark, or a somehow weird intention of promoting a product manufactured to reach a special segment of consumers whom find it important to distinguish between what is labeled with an allegedly yiddish word of origin in favour of english or scandinavian, for believe me; the difference is the same! There´s a quite well elaborated,informative and clarifying article on the issue " gravlax " already - I strongly suggest that this be merged with and subordinate to that.Flight714 (talk) 10:06, 28 May 2011 (UTC)
replies: text: Sorry you think it is hilarious to believe that Lox is just a commercial invention. It is most definitely a Yiddish word, and lox specifically different than gravlax. It has a deep history within Jewish and Yiddish culture, whether you want to believe that or not. See this link. Difference between lox and gravlax--Daveblack (talk) 11:46, 1 March 2013 (UTC)

text: You say "...several articles..."? What several? Anna Frodesiak (talk) 12:03, 1 March 2013 (UTC)
thread_title:  Lox - Gravlax 

message: If it has both fish and cream cheese, is that considered Kosher?   Or is fish not considered meat? John Alan Elson★ WF6I A.P.O.I. 01:02, 22 May 2019 (UTC)
thread_title:  Kosher? 

message: In the "Similar Products" section, this article describes how other types of salmon are prepared, but there's no explanation of how lox is prepared - just a basic definition of the product ("Lox is a fillet of brined salmon") and then a short paragraph devoted to etymology. It seems odd to read an article about lox and come away with more information about how gravlax is made than lox. Sadiemonster (talk) 03:07, 11 March 2020 (UTC)
thread_title:  Not enough info? 

message: Basic information to add to this article:
* Lox is particularly associated with Ashkenazi Jewish cuisine.
* Traditional lox is brined but not smoked.
173.88.246.138 (talk) 21:22, 24 September 2020 (UTC)
thread_title: To add to article

message: This article is confusing in that it says (correctly, I think) that (real) lox is not smoked but then discusses two varieties of “lox” commonly consumed, including Nova, which are smoked.  Given that smoked “lox” is so common, the article should make it clearer that the fish a lot of people consider to be lox, such is Nova, is in fact smoked (as well as cured). Cudaniel48 (talk) 02:14, 9 January 2023 (UTC)
replies: text: Yes, I agree.  The article used to say that, until it was changed a few weeks ago, here. I just put it back, here. — Mudwater (Talk) 02:21, 9 January 2023 (UTC)
thread_title:  Smoked vs not smoked 

message: The categorization is hilarious. This particular dish, smoked/brined (or both) salmon had been prepared in the nordics (Scandinavia in particular) far before written history, when the most traded for currency was squirrel pelts. To even postulate that this dish wasn't made before the foundation of the US is preposterous and absurd. I know it was a buzzword used for nothing a few years ago, but this if anything is cultural appropriation. The fact that Salmon doesn't even live in mediterranian should give you a clue, and even the name is from old norse. As other people correctly point out, there is nothing fundamentally different about this compared to gravlax or smoked/brined salmon from the British isles.
Make this a footnote of those articles. 37.136.15.140 (talk) 13:11, 18 May 2024 (UTC)
replies: text: There's nothing exclusive about the categorization. The idea that lox isn't American-Jewish cuisine is laughable; of course it is. That doesn't prevent all the other things from being true. --jpgordon𝄢𝄆𝄐𝄇 13:19, 18 May 2024 (UTC)
replies: text: If i make a pizza, it doesn't mean it is part of the cuisine of my nation, i'm just making an italian dish. The very same applies here, regardless of the amount of consumption or making of pizza will not make it cuisine of my nation or culture, the very same holds true for Lox. It is not, and will not ever be "American-Jewish Cuisine". 37.136.15.140 (talk) 17:10, 18 May 2024 (UTC)
replies: text: OK. Good luck getting a WP:CONSENSUS for that; doing so would probably eliminate the entire category. American-Jewish cuisine is a distinct cuisine, mostly including things accumulated during the Diaspora. --jpgordon𝄢𝄆𝄐𝄇 19:14, 18 May 2024 (UTC)
thread_title:  American-Jewish Cuisine?!