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Old 11-09-2001, 02:47 PM
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Eric Eric is offline
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As I understand it, "Lox" can cover a wide range of prepared salmon and may or may not include smoking. Apparently the common denominator is that brine-cured fish is freshened (ie, rinsed in fresh water) and then dried until firm enough for slicing. The amount of sugar in the brine varies with whoever is making it. Gravlax refers to the weighted/dill-sandwich process you describe.
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