What do you cut your lox with?

[Rain City]

I've always frozen half filets whole and then sliced with a knife when partially thawed. I'm doing a big batch this week and would like to pre-slice and package them for gifts this year on the gold boards. Anyone got any tips or tricks?

 

[ab1752]

Chainsaw. Or at least it sure looks like i do...i think your method is best as it will get without a commercial slicer.

 

[Corey_lax]

I’ve always used victorinox slicer. But now you have me thinking. I wonder if a mandoline would work on partial frozen salmon

 

[Corey_lax]

Chasin dreams used to post some badass lox pictures. He’s probably a good guy to ask

 

[Rain City]

Chasin dreams used to post some badass lox pictures. He’s probably a good guy to ask

I knew someone did, should have assumed it was him lol.

 

[Ryan A]

I bought a Mercer awhile back and cut all my lox with it, about 3/4” tall and 11” long. Has been deadly

 

[Marley]

I got a very nice Japanese slicing knife (Sujihiki) from Knifeware on Main Street here in Vancouver. It is amazing so sharp and cuts super thin slices. Pricy but worth it.

 

[Rain City]

Do you guys slice fresh after processing or after freezing?

 

[Buddha]

Slicing from frozen makes nicer slices. If you have a way to get the whole fillets/portions tempered to and held at -3 to -5 C ahead of time you can peel the skin off with pliers (with care) and slice them in a meat slicer at an angle pointing the tail end into the blade first to practice. If you have a cotton gardening glove to wear under a rubber glove it will keep some of the heat off the fillet as you hold it. Partially thawing by just pulling out of the freezer, the outside might be thawed enough but core might be too solid to slice properly on a meat slicer. Hand slicing always works but you mentioned big batch. Putting parchment between single layer slices or interleaf between slices allows you to slice thinner and still peel apart. I think lox tastes better sliced on the thinner side (much thicker than mortadella but thinner than baloney)and not stacked on top of itself which turns into a thick gummy layer. Less is more. If you have a helper to layer and pack up while you slice you can get back into the freezer to -10 to -15 C without any further thawing. Getting the fish to the perfect temper and a sharp blade is the key part to getting beautiful slices versus a pile of trimmings.