Nova Lox fish.

Posted on June 16th, 2021

Our good friend Raymond Ebert who I filmed a fly fishing Steelhead TV show at the St. Mary’s River rapids in Sault Ste Marine many years ago ended up spending many years on Thailand teaching English. Barb and I had a chance to have dinner with him on one of our Thailand trips.

Raymond loves to eat fish as much as I do and he shared this Nova Lox salmon recipe. If you enjoy sushi, sashimi, cold smoked fish like Atlantic Salmon on a bagel, you really should try this easy recipe.

Raymond prepares the Nova Lox the same he prepares Gravlax.  He uses:

  • 1/2 cup sea salt
  • 1 cup sugar
  • pepper
  • and dill.

He also does a salt and sugar, 48 hours brine in the fridge. With the Nova Lox, he tried something different;  24 hours dry cure then 24 hours of rehydration in 1/8 cup salt, 1/2 cup sugar and 4 litres of water. Cold smoked for 12 hours with apple wood and the fish is ready to enjoy!

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Make sure to check the fishing videos on our Italo Labignan YouTube channel and if you have any questions just email them to me at Ask Italo throughout our website.

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