Talk:Lox

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Contents 1 Merging Lox with Smoked Salmon 2 Liquid Oxygen 3 The Name 4 Added an image 5 Is this a US-specific name? 6 Merge with Smoked salmon?

[edit] Merging Lox with Smoked Salmon

I've proposed a merger of Lox and Smoked Salmon, as I'm almost positive they are the same thing. Please leave comments for/against, and I will check back in a few weeks to see what people think about this. Nemilar 05:18, 25 January 2007 (UTC)

Why merge it with smoked salmon rather than gravlax? I think it's ok for this to stand on its own. --D. Webb 20:06, 27 January 2007 (UTC)

Stand on their own: the variations of Lox and Nova are, for my own linguistic useage and understanding, salt cured or cold smoked [with or without sugars or splices, as distinguished from "smoked salmon" which I always think of as smoked or cooked either at low temps [200-250 Farenheit] or higher temps for brief times, and where the temperature is raised to cook the flesh. But this variation [lox vs. smoked salmon] is not definitive all over. Still, given the historical distinctions [for which the Wiki encyclopedia is well situated...], arising from linguistic or cultural derivations, I would leave available multiple article titles, with liberal cross referencing. Similarly, the cooking similarities and explanations would be best replicated in a cooking wiki in a single article, with articles titles covering the various forms all pointing to that same article. —The preceding unsigned comment was added by JohnRuskin (talk • contribs) 01:47, 30 January 2007 (UTC).

They should both stand on their own. They are not related other than they both incorporate salmon. It's like suggesting that the Cheddar cheese and Mozzarella articles should merge because they both use cow's milk. --Walter Görlitz 06:08, 8 April 2007 (UTC)

[edit] Liquid Oxygen

Liquid Oxygen is also referred to as "lox" (as I discovered when I worked at Grumman Aerospace and I saw an accident report that there was a lox leak somewhere. 69.228.240.57 03:58, 14 July 2005 (UTC)

[edit] The Name

I have some trouble with the phrasing "Variations on the name are lox (Yiddish), lax (Swedish), laks (Norwegian and Danish) and lachs (German)." Actually, these are the same word that has evolved differently in different Germanic Languages, i.e. true cognates. As the meaning is phrased now, it sounds like German has borrowed the word from Yiddish, when it in fact is a several thousands of years old word for salmon. By the way, Old English had "læx".

You're right, they're cognates and ultimately derived from old norse. --D. Webb 20:09, 27 January 2007 (UTC)

[edit] Added an image

hope nobody minds--Sir.Salmon Fish^{The First} 14:28, 27 October 2005 (UTC)

[edit] Is this a US-specific name?

I'm British and have never heard smoked salmon called "lox" - it's just "smoked salmon" over here. Where else is this term used? 143.252.80.110 14:53, 3 November 2005 (UTC)

As the article says, it's a yiddish word. So you're more likely to hear it in places with a large jewish community. --BluePlatypus 15:31, 2 January 2006 (UTC)

Ashkenazic Jews and the Sussman family in particular. yonkeltron 11:52, 9 March 2006 (UTC)

[edit] Merge with Smoked salmon?

Shouldn't this article be merged with "smoked salmon"? They seem to be talking about essentially the same thing. SigPig 23:48, 11 March 2006 (UTC)

Is lox different from smoked salmon? I was confused about this, and came to wikipedia for some answers, but the difference between lox and smoked salmon is not specifically explained. It seems to have something to do with the brining process, perhaps. Someone please clarify. 209.217.66.110 02:38, 30 December 2006 (UTC)

I think lox is either smoked salmon or gravlax. In the scandinavian languages, however, (Norwegian, Swedish, Danish and Icelandic), lax (from where the word lox is derived) simply means salmon, no matter whether it is smoked or grilled or still alive. --D. Webb 03:15, 30 December 2006 (UTC)

Lox and smoked salmon are seperate things. True Lox is salt cured and not smoked.

You mean gravlax. --D. Webb 20:02, 27 January 2007 (UTC)

If there is to be a merger it should be under the title of "Smoked Salmon". Living in Scotland, and having worked for a time in the production of this foodstuff, I have never heard of the term "Lox" used for the smoked product. I have however, heard (and made) Gravadlax. I think also that the suggestion that this word came into English from the Yiddish is misleading, considering that the Middle English had the term "leax, læx &c." for salmon which was found latterly as "lax" chiefly in North-east Doric of Scotland from the 14c. to the 19c. (taken from Chambers Concise Scots Dictionary). I would conversely suggest that the word came from the cognate germanic languages into yiddish as a loan word. This is also English wikipedia and I would further suggest that this article should have the correct and most common English name for the product. Brendandh 22:24, 29 January 2007 (UTC)