For observant Jews, lox had an additional perk: It could be eaten with any meal - meat or dairy–because fish is pareve (neither meat nor dairy). Home refrigeration was available starting in the mid 1920s, but many new immigrant families did not yet have this newfangled appliance. Lox was easy to use and keep, because it did not need refrigeration.
In the 1920s and ’30s lox actually became quite affordable, due to the availability of salmon from the Pacific Northwest, which was brought east to New York via the transcontinental railroad. The widespread availability and interest in lox did not come about until Eastern European Jews arrived in America in the late 19th and early 20th centuries. The American History of Bagels and Loxīecause lox is such an expensive item, Claudia Roden writes in The Book of Jewish Food, there is no evidence that the Jews of Eastern Europe ate it in the shtetls. In this regard, it is different from many other iconic Jewish foods, like gefilte fish and herring, which are made from ingredients that are easy to acquire and cheap - an important consideration for historically poor Jewish communities. Lox is always made from salmon and is very expensive. My Jewish Learning is a not-for-profit and relies on your help Donateįor many American Jews and for many Americans in general, lox is the luscious topping to their Sunday morning bagel and schmear (generous portion of cream cheese).
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