A 3 oz serving per bagel is what Ive found works for most brunches, roughly 85 grams or about 5 thin slices. Deli spots pile on closer to 5 oz each. Kids barely touch 1.5 oz.

For 10 guests at 1.5 bagels each, youre looking at around 2.8 pounds total. That adds up fast.

Lox: What It Is, How to Make It, and How Much to Serve

The information below does not come from some computer or device. It is based on real knowledge, discussions in forums and shared experiences of communities, that one finds through the net.

lox are made up of slices of salted salmon, that maybe is smoked or not. The word “lox” in American English comes from the Yiddish word “laks”, that itself comes from Middle High German. Real lox are made from only the fat belly bit of the salmon and it is simply salt-cured, without smoking.

It long was a liked food, and Jewish immigrants helped with its popularity in United States. In East Europe Jews ate many pickled and salted fish, for instance herring, when fresh fish lacked. That cost less than meat or chicken, it was rich in protein and was considered pareve, so that one could combine it with dairy products.

Before lox were quite cheap. It was a better deal than pastrami, and folks bought it at delis. Currently a bagel with cream cheese can cost around three dollars in a local store, but adding lox can raise the pirce almost to ten dollars.

Various kinds exist. Belly lox is cured in sections with salt and sugar, later it is cold smoked a bit and most commonly turns out very salty. Nova or Nova Scotia lox is cured in brine and later cold smoked, so it is not that salty.

Cold smoked lox is cured, but not cooked, because the smoking happens at low heat and the thin slices give a silky smooth feel. Wild caught sockeye lox is known because of its deep red colour and strong flavour.

Home made lox is simpler then many believe. One method means to cure salmon in sugar and kosher salt for around 48 hours, later one soaks it in water with liquid smoke. A second method lasts only 36 hours with salt and sugar, and one can improve it with juniper, caraway, lemon zest and dill.

For a more tasty and fat result, the middle part of the fish with belly works more than the thin tail piece. If in doubt about freshness, freeze the fish for 24 hours before the curing helps to ensure, that any parasites die.

lox most works for eating within around five days, for best taste and freshness. It also freezes well, for those, that do not finish it right away.

The traditional way to present lox is on a bagel with cream cheese, topped with tomato, red onion, capers and a squeeze of lemon juice. Fresh dill goes well too. A good portion for one person is around two ounces, although some eat even up to four.

Lox is also used in smoked salmon eggs Benedict or mixed in pasta with mascarpone cheese. Important to recall, that lox carries a lot of sodium. One three-ounce portionreaches around 74 percent of the daily suggested sodium amount.