Photo Credit: Jewish Press

Yum! Those pink ribbons of cured fish. My mouth is watering just thinking about the idea of eating lox. In Australia, we refer to lox as smoked salmon. Lox is the quintessential Jewish food. Who doesn’t enjoy a shmear with a bagel and lox? They are served at practically every bris, kiddush, and siyum and are frequently the food of choice to break a fast on. A classic bagel with lox with a spread of cream cheese, topped with a sliver of tomato and red onion, is the ultimate Jewish sandwich.

There is just something very Jewish about lox. Whether you are European or South African, any Jew anywhere can identify with lox. Lox broadcasts your Ashkenazi background (although Sephardim enjoy lox as well, sans cream cheese, of course). Other than gefilte fish and chulent, there is no food more associated with Jews than lox. Our ancestors may have brought it here decades ago, but it continues to be enjoyed for generations to come and even by non-Jews alike.

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Naomi Nachman is a cookbook author and social media personality. She hosts Table for Two on the Nachum Segal Network, posts videos on, conducts cooking and Zoom food demos, and is a Mishpacha Magazine columnist. She also is a cooking competition producer whose recipes are featured in several publications.