NY Times: So Pink, So New York
“People use lox as a general term Û bagel and lox Û but what is traditional and genuine lox is not smoked salmon at all,” said Mr. Federman’s daughter Niki, who also works at the shop. “It is a salmon cured in salt brine. No refrigeration needed. When people come into the store, they ask for lox, and we say, `Are you sure?’ ”
Terry Huggins, charcuterie manager at Dean & DeLuca, has not sold a piece of lox since 1990. Even at Barney Greengrass, that emporium of nostalgia, lox doesn’t sell well, and Saul Zabar himself prefers the more modern, Nova-style smoked fish. Today, most of the Sunday-morning salmon sold in New York Û 2,500 pounds each week at Zabar’s alone Û is not lox, but lightly salted and smoked salmon.
Holy moly that’s a lot of fish!

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