{"product_id":"tanned-nova-lox-smoked-salmon","title":"Tanned NOVA-LOX Salmon","description":"\u003ch2\u003eTanned Nova-Lox Salmon: Cured a Full Day, Then Smoked\u003c\/h2\u003e\n\u003cp\u003eThirty hours before it reaches the smoker. Six under a fan, twenty-four in cure — and that patience is what you taste: dense, silky slices that hold together on the knife instead of falling apart, with alder and applewood sitting behind the salmon rather than on top of it. Boneless throughout. This is the one we put out when we want to show what the smokehouse can do.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy_bites_34.gif?v=1713395801\" alt=\"Tanned salmon, sliced\"\u003e\u003c\/p\u003e\n\u003ch2\u003eHow We Make It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoned by hand.\u003c\/strong\u003e Every bone out before curing, so nothing interrupts a slice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAir-dried six hours.\u003c\/strong\u003e Lightly salted, then dried under a fan. This step forms the surface that lets smoke adhere evenly — skip it and the smoke sits unevenly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCured twenty-four hours.\u003c\/strong\u003e A full day. Shorter cures are faster and cheaper; they also give you fish that weeps moisture and slices ragged.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoked over alder and applewood.\u003c\/strong\u003e Real wood, never liquid smoke — \u003ca href=\"\/blogs\/news\/what-is-liquid-smoke\"\u003ehere is why that matters\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNothing added.\u003c\/strong\u003e No preservatives, no dyes, no gluten.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Eat It\u003c\/h2\u003e\n\u003cp\u003eTwenty minutes out of the fridge before slicing. Cold fat is stiff and mutes everything — with salmon this is the difference between good and very good.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn a baguette with cream cheese.\u003c\/strong\u003e The classic, and still hard to improve on.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSliced thin, on its own.\u003c\/strong\u003e Cut across the grain, laid flat, black pepper and lemon. Nothing else needed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThrough pasta.\u003c\/strong\u003e Stirred in off the heat at the very end — it is already cured, and heat only toughens it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn rye with butter.\u003c\/strong\u003e Dark bread, cold butter, no cream cheese. Lets the smoke through.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTo drink.\u003c\/strong\u003e Crisp white wine or cold vodka.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy_bites_35.gif?v=1713395985\" alt=\"Tanned salmon on bread\"\u003e\u003c\/p\u003e\n\u003ch2\u003eKeeping It\u003c\/h2\u003e\n\u003cp\u003eSealed and refrigerated at 32–39°F it holds up to three weeks. Once opened, eat within three to five days and press the air out before resealing — the buttery edge fades with air exposure days before the fish goes bad. It freezes at 0°F for up to two months; thaw overnight in the fridge, never on the counter.\u003c\/p\u003e\n\u003cp\u003eFuller guidance is in our \u003ca href=\"\/blogs\/news\/how-to-store-smoked-fish\"\u003estorage guide\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it cooked?\u003c\/strong\u003e Cold-smoked and cured, not heat-cooked. It slices like smoked salmon should and is ready to eat from the pack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from your salmon bellies?\u003c\/strong\u003e This is the fillet — leaner, firmer, made for slicing. The \u003ca href=\"\/products\/salmon-bellies\"\u003ebellies\u003c\/a\u003e are the fattiest cut, softer and richer. Fillet for a plate, bellies for eating with your fingers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre there bones?\u003c\/strong\u003e No. All removed before curing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow salty is it?\u003c\/strong\u003e Mild. The long cure builds flavour through time rather than through salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I serve this to guests who do not eat much fish?\u003c\/strong\u003e This is the safest thing we make. Salmon is familiar, the smoke is gentle, and it looks the part on a plate.\u003c\/p\u003e","brand":"Smoke it fish","offers":[{"title":"Default Title","offer_id":46853187928342,"sku":"","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/0.jpg?v=1787867546","url":"https:\/\/smokeitfish.com\/products\/tanned-nova-lox-smoked-salmon","provider":"Smoke It Fish","version":"1.0","type":"link"}