lox
UK[lɒks]US[lɑːks]
n
Salmon that has been cured in brine and then smoked.
Etymology
The word 'lox' entered mainstream American English primarily through Yiddish, the language of Ashkenazi Jewish immigrants. It originates from the Yiddish word 'laks', meaning "salmon", which was borrowed from Middle High German 'lahs'. This German term can be traced back to the Proto-Germanic lahsaz, a common root for "salmon" in many Germanic languages. The specific culinary meaning of brine-cured, unsmoked (or lightly smoked) salmon is a development within the food traditions of these immigrant communities, distinguishing it from other forms of preserved salmon.
Analysis
The word is a simplex loanword from Yiddish, which itself borrowed it from Middle High German. The ultimate origin is the Proto-Germanic root lahsaz, meaning "salmon".
Examples
A classic New York breakfast is a bagel with cream cheese, lox, and capers.
The delicatessen is known for its thinly sliced, high-quality lox.
She prefers lox to other types of smoked fish because of its milder flavor.