Deb Hall wrote:Sasha,
Very exciting to visit as soon as you are open!
I lived in NJ and Chicago suburbs for many years and familiar with all your other foods; but can you tell me- what is pastrami salmon? How is it different from the smoked lox?
Deb
Pastrami has a whole different spice and flavor profile than does corned beef; the process also is different, with air drying required.
Pastrami salmon is described as pastrami (spices, marinating, smoking, air drying) but sub out the beef for salmon. Totally different (much stronger) flavor profile than lox, gravlax, or other similar smoked/salted/dried fish.
Lox is normally a mild, "gentle" salmon flavor, often lemony (when getting closer to gravlax) and very light smoke (as much is very lightly smoked if at all). Pastrami salmon hits you over the head with a mallet!
Tastes great, but virtually no relation other than both start with salmon.