Lox salmon is a fillet of brined salmon that may be smoked. Brining is a process of preserving food with salt, which is similar to curing but takes less time. Lox is traditionally made from the fatty belly of salmon and salt-cured for about three months. The cut is described as "paper-thin". The traditional belly lox is unsmoked and preserved by dry curing, leading to a very salty taste. However, mass-produced "lox" generally use less salt and add cold smoke, making them more similar to a "Nova". A Nova or Nova Scotia salmon is cured with a milder brine and then cold-smoked. The name dates from a time when much of the salmon in New York City came from Nova Scotia. Today, however, the name only refers to the style of preparation and has no bearing on the source of the fish. In summary, lox salmon is a type of salmon that is brined and may be smoked, and it is often served on a bagel with cream cheese and garnished with tomato, sliced onion, cucumbers, and capers.