Nova Scotia lox
- noun
- /ˈnoʊvə ˈskoʊtiə lɑks/
- US
:
lox de Nueva Escocia
- She prefers Nova Scotia lox because it is less salty than other types of cured salmon.
Examples
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The bagel was topped with Nova Scotia lox, cream cheese, and capers for an authentic taste.
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Their deli offers a special platter featuring Nova Scotia lox alongside pickled onions and tomatoes.
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I love Nova Scotia lox on my bagel.
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Have you tried Nova Scotia lox before?
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She prefers Nova Scotia lox because it is less salty than other types of cured salmon.
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The bagel was topped with Nova Scotia lox, cream cheese, and capers for an authentic taste.
-
Their deli offers a special platter featuring Nova Scotia lox alongside pickled onions and tomatoes.
Synonyms
13
1.9
Thin cold slices of salmon that are salted and cooked over wood
9
8.2
Thin slices of salty, lightly smoked salmon often served on a bagel
Salmon cured with a small amount of salt and sometimes sugar for a mild taste
Thin slices of salmon people keep in salt and sugar that taste less salty and are often eaten on bagels
A mild salmon kept in salt water and often a little sweet
A type of salmon lightly cured in salt water, usually less salty and sometimes made with sugar
How Salty
Surface Forms
Morphology
Nova + Scotia + lox
The phrase is compositionally a place name + product: 'Nova Scotia' (a region) + 'lox' (brine-cured smoked salmon), so it denotes the variety/origin of the lox. This place‑of‑origin pattern is transparent and cross‑linguistically common, so a B1 learner who knows the constituent words would readily infer the meaning.
Etymology
Nova Scotia lox comes from the place Nova Scotia, known for its fish, and the word lox, an old word for 'salmon'. It refers to salmon cured in mild salty water, sometimes with sugar, so it is a milder, less salty kind of cured 'salmon'.