Formerly Axler's
Smoked Salmon
.
Family Operated Since 1934
Outstanding Service | Custom Pack
Orders
24 Hour Delivery on In-Stock Items
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Types of Smoked Fish
Traditionally, Lox refers to salmon, which
has been cured in a very salty brine. Sometimes called belly lox, it is
not smoked at all. Nova or Nova Lox on the other hand gets a milder cure
and light smoking. Part of its milder taste comes from the addition of
brown sugar to the brine. Only the finest King Salmon from the Pacific
Northwest or farmed salmon from the Atlantic are used. After arrival, the
fish are hand split, filleted and trimmed. These fish are cured for five
days and then cold smoked for 10-12 hours. The resulting flavor is
less salty and more subtle than Lox. However, these days the term Lox has
become generic, and most people will ask for Lox when what they want is
Nova. Chum salmon, (an under utilized and less expensive species which has
a pale meat color) is also used to make Lox and Nova. Food coloring is
added to enhance the appearance of these finished products. Smoked Salmon
refers to any salmon, which is smoked, regardless of the specific process
involved. Nova is packaged in sliced 3lb, 1lb, 8oz 4oz units and in
presliced sides. Other forms are whole-unsliced sides, trimmings, and
ground Nova. Lox is packaged in 3lb, 1lb and 4oz units.
Sablefish or Black Cod as it is sometimes
referred, comes from cold Alaskan waters. These fish are favored for their
texture, taste, and clean white flesh. After Filleting, sable is cured in
a salt and garlic brine then brushed with paprika before cooking and
smoking. Sable is sold in plate form (whole fillet) or sliced in to vacuum
packed retail packages.
Whitefish is a species found in the Great
Lakes, averaging 21/2lbs each. Chubs, also from the Great Lakes look like
a small whitefish but are a different species. Both of these fish are
cleaned, salt brined, cooked, and smoked whole. Golden in color, chubs are
sold whole by the pound; whitefish may be sold whole or cut in
half.
Kippered salmon or Baked salmon is made
from white salmon, salt cured and cooked with a light golden smoke. The
resulting texture is flakier than Nova and is sold in chunk form cut from
fillets or sliced in vacuum-packed retail packages.
Mackerel is a favorite in the Northeast.
Caught in cold Atlantic waters, it is then salt brined, cooked and smoked
to a golden brown color. Mackerel is sold whole, vacuum packed fillets and
lemon peppered fillets.
Trout comes mostly from farms in Idaho and
is salt cured, cooked and golden smoked. It is sold whole, filleted, or
lemon peppered filleted.
We use only Argentine Whiting because of
the firmness of its meat. Whiting comes whole, filleted, or lemon peppered
filleted and has salt added and a golden color.
An East Coast favorite, Bluefish has a
very distinct flavor. Fillets are usually large so they are cut into
smaller pieces. Sugar is added to its salt brine to mellow the flavor.
These are cooked and smoked to a golden brown and sold vacuum
packed.
Cut from yellowfin tuna loins, our tuna is
sold in steaked or sliced forms. Vacuum packed and with a golden brown
color, Tuna is great for making dips and spreads.
The colder the water, the better when it
comes to sourcing herring. Fishermen in Newfoundland and Iceland pack
heavily salted herring fillets in barrels. These are then soaked to remove
much of the salt and then pickled using spices, seasoning, vinegar, and
sugar. They can then be packed in either wine sauce or cream sauce.
Packaging forms consists of gallons or pails for fillets and gallons, 32oz
or 16oz jars for herring party snacks (cut fillets).
Schmaltz herring is whole herring with
insides intact but the head off. Heavily in salt, its brine also has brown
sugar added to it. This can be used by people who want to make their own
pickled herring or the salt can be soaked out and the fish cooked. Milker
herring is basically the same but only the male fish are used, prized for
their milk.
A perfectly balanced combination of our
golden smoked whitefish, creamy mayonnaise, and a special blend of spices
makes this chunky homestyle whitefish salad a winner. Available in 8 oz.
and 5 lb. containers or custom packed to your specifications.
Some smoked fish is hot smoked and others
are cold smoked. Hot smoke involves cooking the fish and then adding smoke
for flavor. Cold smoke involves long periods of drying the fish with smoke
blown over the fish to cure and flavor the fish. Both processes involve
adding salt and other flavorings.
Salmon (Lox) - Nova Lox -
Kippered Salmon - Chubs - Sable - Whitefish - Mackerel - Trout
Kippers -
Lemon Peppered Whiting - Herring in Wine - Herring in Cream - Schmaltz
Herring
Herring Party Snacks - Whitefish Salad - Cream Cheese and Lox
Salmon
(Lox) -
Nova Lox -
Kippers - Lemon Peppered Whiting -
Herring Party
Snacks
