Please forgive me if this has already been addressed previously, but can someone explain what the difference is between 'lox' and the "nova" or "Scottish" style of smoked salmon (i.e. the wet kind, not the dry kind that is common in the Pacific Northwest).
I've been using the terms as synonyms, but now I'm really wondering what the difference is.
Also, have any of you tried to make your own lox? I saw the Frugal Gourmet do it on TV once and I've been tempted to try it...
Many thanks for any insight. Cheers,