Nova vs. Lox — What's the Difference?

Salmon from Nova Scotia, initially a major source of this type.

Salmon preserved in a salt brine without smoking.

Cured salmon, often lightly smoked.

Traditionally made with belly cuts of salmon.

Less salty than traditional lox.

Intensely salty due to brining.

Commonly paired with bagels and garnishes.

Often garnished with capers, onions, or dill.

Lightly salted and smoked, giving a mild flavor.

A delicacy in many Jewish communities.

A nova (plural novae or novas) is a transient astronomical event that causes the sudden appearance of a bright, apparently "new" star, that slowly fades over several weeks or many months. Causes of the dramatic appearance of a nova vary, depending on the circumstances of the two progenitor stars.

Lox (Yiddish: לאַקס‎) is a fillet of brined salmon, that may or may not be smoked. Lox is frequently served on a bagel with cream cheese, and often garnished with tomato, sliced onion, cucumbers, and capers.

Salmon that has been lightly cured and smoked. Also called Nova lox.

Salmon that has been cured in brine and is often smoked.

A star that suddenly increases in luminosity and then gradually returns to its original brightness over a period of weeks to years.

Salmon cured in brine and then smoked in low temperature so that the flesh remains uncooked.

(astronomy) Any sudden brightening of a previously inconspicuous star.

Molecular oxygen in liquid form. Category:en:Oxygen

A star which suddenly increases in brightness thousands of times, then fades back to near its original intensity. It may appear as a "new" star if its original brightness was too low for routine observation. A star which suddenly increases in brightness to many millions of times its original intensity is a supernova, and the postulated mechanisms for the increases of brightness of novae and supernovae are different.

A bluish transparent magnetic liquid obtained by compressing gaseous oxygen; used as an oxidizer in rocket propellants

A star that ejects some of its material in the form of a cloud and become more luminous in the process

Brine-cured salmon

Lox is salmon preserved in a salt brine, resulting in an intensely salty flavor.

The name acknowledges Nova Scotia, a region known for this type of smoked salmon.

Nova is lightly smoked, providing a subtle smoky taste, while lox is purely brined and never smoked.

Nova is often served with bagels, cream cheese, and garnishes like onions or capers.

Yes, the mild brine and smoking reduce Nova's saltiness.

Nova is salmon that is lightly brined and smoked for a mild flavor.

Yes, but their differing flavors may affect the overall taste of the dish.

No, it can be made from various salmon types, though belly cuts are often preferred.

Lox has a silky, tender texture due to its brining process.

Lox is prepared by immersing salmon in a salt brine for an extended period.

Yes, Nova's subtle flavor makes it versatile for both raw and cooked recipes.

Nova's milder taste is often preferred for a more balanced flavor profile.

Yes, its intense flavor is best suited for raw pairings like bagels or sushi.

Preferences vary, but Nova's milder taste makes it appealing to a broader audience.

Yes, both should be kept refrigerated and consumed within a few days of opening.