A good number of people I know use “lox” and “smoked salmon” interchangeably. This however is not the case. Lox are brined, a process similar to marination, in which the salmon is soaked in water and salt; whereas smoking the salmon cooks the fish by exposing it to the smoke of burning wood.
This Upper East Side gem proves they are two totally different dishes, and provides the people of this city such amazing products. There’s smoked fish galore here, and not just salmon. Sable (also known as black cod in some areas of the world), a whole different bunch of whitefish, herring, tuna, exquisite caviar, and, my personal favorite treat, eel. It’s a unique fish, oily and dense but at the same time sweet. It’s one of the most nutritious fish, delicious, and yet totally underused in a lot of cuisine. I do recommend everyone try it at least once.
The owners of this store are Kenny & Danny Sze, both of whom learned the art of smoking fish at Zabar’s, the iconic grocery store across the island. Now that they’re at Sable’s they’re just spreading the New York City staple around.