Modern hot-smoking is done in custom-built ovens which are stainless steel "rooms" that most closely resemble gigantic convection ovens with the additional ability of adding very dense smoke [..]

At its' most basic, a solution of salt and water in which cleaned and gutted fish are soaked for various amounts of time in order to cure the flesh. Additional ingredients may be added to impart [..]

Years ago, it meant the same as brine - a salt solution in which fish are marinated, to flavor and preserve them. Today it means a solution made of vinegar, sugar and spices. Brining or pickling does [..]

Technically, curing simply means the addition of salt to flesh. Salt has the ability to drastically reduce bacterial action in food by absorbing water into its' own structure, making water unavai [..]

is an alternative to pickling or brining. Salt and other flavorings are rubbed directly into the fish, to draw out their water and add flavor.

smoking at temperatures not higher than 76°F for extended time. Fish are placed in large ovens overnight or longer, with huge fans to create a tremendous wind velocity and low smoke density.

Modern hot-smoking is done in custom-built ovens which are stainless steel \"rooms\" that most closely resemble gigantic convection ovens with the additional ability of adding very dense smo [..]

Salmon used for Nova and Lox can be either wild Western King Salmon, which is caught off the coast of Alaska, or Eastern farm raised salmon. Wild salmon swims from the ocean's salt water into fre [..]

Our Nova at Rein's Deli in Vernon is the large Red King Salmon fished from the icy cold pristine waters of Alaska. The salmon is hand-filleted. The filleted sides of salmon are then placed in a c [..]

Lox is dry cured first for a few weeks, then soaked in saltwater for three months before it is fully cured.