Do you know your lox from your smoked salmon? Say hello to the great wide world of appetizing.
These days, lox has become something of a catch-all term for any sliced, cold-smoked or cured salmon. But if you order lox at a traditional appetizing store, chances are you're in for a surprise, or at least a warning from the staff. "Lox refers to cured salmon,smoked salmon," explains Shelsky. "It's saltier than salt...if you laid a slice straight on your tongue and let it sit there for a few seconds, it would start to burn.
If you're looking for a less intense introduction to appetizing, though, look no further than pickled lox. The cured fish is soaked in fresh water baths to lower its salt content and then plunged into a vinegar-based pickling liquid. The result is rich, meaty, tangy, sweet, tart, and refreshing. Served in thick-cut cubes with some onions in a wine or cream sauce, it's one of my favorite snacks.
It's often sold sliced in pickled chunks, doused in a vinegar brine with onions. Some top it with a rich cream sauce; others prefer a tangier wine sauce. Or try it as finger-food, in the German "rollmop" style, wrapped around a filling of onions or cornichons. There's also the original schmaltz herring to be had, barrel-cured and salt-brined. And for those concerned about sustainability, herring isn't just delicious and inexpensive. Russ Federman points out that herring"is one of the most sustainable fish. It's a wild, plentiful fish and it has the highest level of Omega 3s and the lowest level of mercury. It really is one of the healthiest foods out there.
You don't have to be a member of my family to pick up the appetizing habit. And you certainly don't need to be Jewish. What youneed is an appreciation of sweet, salty, smoky, meaty things; if that's a sentiment you can muster, then there's a good chance appetizing will become both an adjective and a noun for you, too.
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