WHAT IS LOX AND BAGELS?

On my last post about bagels, Sticks said he used to eat lox and bagels when he lived in New York.  I have alway wondered what lox was, so here is the definition from Wickopedia:
"Lox is salmon fillet that has been cured. In its most popular form, it is thinly sliced—less than 5 millimetres (0.20 in) in thickness—and, typically, served on a bagel, often with cream cheese and capers. Noted for its importance in Ashkenazic Jewish cuisine, the food and its name were introduced to the United States through Eastern European Jewish immigrants. The term lox derives from Lachs in German and לאַקס laks in Yiddish, meaning "salmon". It is a cognate of Icelandic and Swedish lax, Danish and Norwegian laks, Czech losos, and Old English læx.

"Sometimes called regular or belly lox, lox is traditionally made by brining in a solution of water or oil, salt, sugars and spices (the brine). Although the term lox is sometimes applied to smoked salmon, they are different products."

In the pictures of the bagels with lox, the one on the top also has capers.  Here is the Wikopedia definition of capers:
"A caper (Capparis spinosa L.) is a perennial spiny bush that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant. The bush is native to the Mediterranean region, growing wild on walls or in rocky coastal areas throughout. The plant is best known for the edible bud and fruit (caper berry) which are usually consumed pickled. Other species of Capparis are also picked along with C. spinosa for their buds or fruits."


OK, so now we know!  Now whether we want to eat lox or not is another matter! :0)