After being soaked in brine for about 3 days, the salmon is cold-smoked for 12 hours at around 76 F (24 C.)
It used to be made from Nova Scotia wild Atlantic salmon, thus its name. It’s also called “Nova Scotia Salmon.”
Nova Lox is cured for far shorter a time period than Lox, which is brine cured for 3 to 6 months. Thus, it has less of a salty taste. It is more expensive than lox.
It has a very light smoky taste, and is eaten as sold. No further cooking is done.
It has a silky smooth, oily and moist texture: it is not flaky.