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Pieces or filets of salmon that are cured in brine and then cold-smoked from several days to almost a month, depending on the flavor and texture desired. The brine mixture may be salt-based or a combination of salt and sugar, with the sugar being used to add a sweeter and less salty taste to the fish. Common in American-Jewish cuisine, Lox is often served as a main dish or appetizer with bagels and cream cheese.

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