Salmolux, Inc. - Frequently Asked Questions

Frequently Asked Questions

Q: Do you use Wild or farmed fish?

A: Salmolux uses both wild and farmed fish, as each have their advantages and each is preferred by some of our customers. Some prefer the consistent taste of farmed salmon, others prefer the often more robust flavor of wild fish. Both have a high content of heart-healthy Omega 3 oils. By utilizing both farmed and wild fish, the seafood industry satisfies the world's need for healthy seafood without depleting the resource.

Q. Are Salmolux products kosher?

A: Most of our Salmolux products are certified kosher by the highly regarded Kof-K organization whose
logo appears on our product packaging. The Kof-K emblem is the internationally recognized trademark of
Kof-K who is one of the foremost Kosher certification agencies in the United States. Our herring in wine and herring in cream products are processed in another of our facilities which is supervised and certified kosher by the also highly regarded Orthodox Union. In order to bear the Kosher symbol, and be duly certified, the highest level of Kashrus (Kosher law) must be followed. Kof-K is staffed with team of Kosher specialists who are experts in the various aspects of the food industry. Additionally, during the period of “Passover” a more strict set of requirements must be met. Many of our products also go through this rigorous procedure so that we may label those products as 'Kosher-for-Passover'. We are proud to display the symbol of Kosher on our products as it represents the best in quality. Not only for those of the Jewish faith but for all consumers.

Q: What is lox?

A: Lox is salmon which has been cured in brine and cold smoked (at low temperature) in the European tradition, and then thinly sliced. In the U.S., the fish was sourced in early days from Nova Scotia; hence the name Nova, or Nova Lox. Originally, lox was salmon which had been cured only, though today lox is generally also lightly smoked.

Q. What is "hot smoked" salmon?

A: "Hot smoking" refers to the temperature at which the fish is smoked. This process creates a fully cooked, flakier salmon than does the 'cold smoking' process which produces nova lox. These two processes have had a long tradition, and are two of the earliest techniques used for preserving meat and fish, while enhancing the flavor.”

Q. Do your products contain preservatives?

A: We produce both all-natural products with no artificial colors or preservatives, as well as versions with extended shelf lives. Our focus is on satisfying our customer's needs, and so we have developed various production methods to fit their specifications.

Q. Do your products come frozen or fresh?

A: Again, the needs of our customers dictate the way we produce and ship our products. For those who prefer fresh products, we ship them refrigerated and mark the 'Use or freeze by" date. For customers who prefer to store the product frozen until they are ready to display or use it, we offer a 'calendar program' which allows them to mark the shelf life of the product at the time it is thawed.