Smoked salmon is only the tip of the sliced-fish iceberg. Learn to tell your lox from your nova and you’ll be ready to mix things up at the bagel shop.

salmon lox
Photography by Getty Images
| Credit: Photography by Getty Images


Brine salmon for a few days and you've got lox. The silky-smooth cured fish has a delicate yet salty flavor and is generally not smoked.

salmon nova
Credit: Photography by Getty Images


Take salmon, cure it, then cold-smoke it at a low temperature and the result is lox's smoky cousin, nova.

salmon gravlax
Credit: Photography by Alamy


Gravlax is a cured salmon, traditionally made with salt, sugar, herbs and spices, like dill and juniper berries, and aquavit (a caraway-flavored spirit).