HOME > Chowhound > Los Angeles Area >

Discussion

Lox

Where is best place to get lox ? Preferably Southbay or westside. Thx

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Not cheap by any means but the quality at both Barney Greengrass in Barney's Beverly Hills and at Petrossian on Robertson in WeHo is hard to beat. Most decent Jewish delis will also offer a decent lox for sale and some of the good ones might even let you take a taste to see if you like it. Also, some of the better wine/gourmet stores, like Wally's will often have a small selection of smoked salmon on hand.

    2 Replies
    1. re: New Trial

      It is so damn expensive, but I am addicted to the combo lox and sturgeon sandwich at Barney Greenglass. Sigh. At least it is a pleasant room for a late afternoon lunch and the iced tea and soups are also great.

      1. re: omotosando

        I almost never post, but I had to agree with you and everyone above about Barney Greenglass and particularly the sturgeon. It's like jewish hamachi.

    2. Barney Greengrass is probably the best around. For a reasonably priced lox, the smoked salmon at Costco actually is quite good an is about 1/3 the price of what you would pay at a Jewish deli (and a fraction of Barney Greengrass or Petrossian).

      1 Reply
      1. re: Jwsel

        Agree with both Barney Greengrass and Costco.

      2. Costo has good quality packaged lox a fair price. Lenny's Deli (formerly Juniors) on Westwood Blvd has 3 different kinds - very good, so does Cantor's on Fairfax.

        2 Replies
        1. re: Baron

          not a big fan of cantors for everything there but we have gotten some nice thin fresh sliced lox with the appealing (to me) fat stripes that cover a bagel quite nicely. bagel broker right around the corner.

          1. re: jessejames

            of course the best lox comes from the fat belly of the King Salmon. The lox from other species of salmon such as Coho is not as fatty and much less flavorful.

        2. I've become a big fan of Jons Market in Studio City/Valley Village. Since many of their customers are East European, they carry an interesting selection of locally made salami and cold cuts.

          They carry Seven Seas lox—a 1 lb. package costs about $15. I prefer it to Costco's—seems silkier.
          there are other locations closer to you but not sure if all have the same inventory.

          1 Reply
          1. re: iOnLa

            Thanks for the suggestion about Seven Seas. Maybe Surfas in Culver City might carry it.

          2. Smart and Final-the bigger stores (superstores) tend to carry a better selection of package sizes and variety.

            1. Bristol Farms in the deli dept.

              1. Assuming you're referring to nova, and not true belly lox? You've got NYC in your handle, so you might know the difference.

                The latter is almost impossible to find outside of the northeast, and Barney Greengrass has it. Their nova is good too. But it ain't no Russ & Daughters.

                Mr Taster

                16 Replies
                1. re: Mr Taster

                  Lenny's Deli on Westwood Boulevard claims they have Belly Lox. Their menu has Lox and Nova Scotia Lox.

                  Haven't gotten over there but I will -- YUM!

                  There is also a fish supplier that has it (but I think it's by the case: Certified Smoked Fish in Gardena.

                  1. re: gr8pimpin

                    I just called-- they actually do have belly lox!!

                    $29.95/lb

                    I've got to check it out.

                    Mr Taster

                    1. re: gr8pimpin

                      Lenny's Deli does have good lox. So does Canters on Fairfax.

                      1. re: Baron

                        I called Canter's to ask if they have belly lox. My conversation went something like this:

                        Me: "Do you have belly lox?"
                        Canter's: "Yes we do, we have the best!"
                        Me: "So this is the smoked salmon, or the salty kind?"
                        Canter's: "We have two kinds. The baked, and the belly lox."
                        Me: "I'm not interested in baked salmon. I'm trying to find out if the other salmon you have is brined or smoked."
                        Canter's: "It's belly lox. Only the best! Do you want to know the brand?"
                        Me: "No, I just need to know the type. Is it smoky or salty?"
                        Canter's: (talking to someone else)"What's the brand of the lox?" (speaking to me)"It's a good brand!"
                        Me: "But is it smoky or salty?"
                        Canter's: "We have the baked salmon, and the belly lox. It's not salty."
                        Me: "Which one is not salty?"
                        Canter's: "Both of them."

                        *sigh*

                        Mr Taster

                        1. re: Mr Taster

                          I've had Cantor's lox and it is belly lox. The belly is where the fat is on the Salmon hence the flavor and the silkyness. All lox is cured in salt. Good lox isn't salty. I think some purveyors add more salt as a preservative. Lox is pretty easy to make if you can get a side of fresh wild caught king salmon. Ultimately it's the quality of the fish that determines the best lox.

                          1. re: Baron

                            Regardless of what they say it is I agree cantors has good stuff. Sliced thin and with white fatty streaks. And throw in some of those Chinese cookies with the chocolate middle

                            1. re: Baron

                              >> Good lox isn't salty.

                              That's absolutely not true. All true belly lox is salty, by design, as it's cured in a wet brine.

                              What you mean to say is that good Nova style smoked salmon should not be salty. That's most definitely true.

                              It sounds like Canter's is selling the Nova style cold smoked salmon cut from the belly. Of course that's a very different thing than traditional NY belly lox, which was the stuff sold from Jewish pushcarts at the turn of the 20th century.

                              Mr Taster

                              1. re: Mr Taster

                                Now I understand. I'm from Jersey and in the 50's the deli would hand slice the lox while you waited. I do remember that the lox was saltier than what I find out here. Not sure if its a East coast thing or a 50's thing. Today, I just add a few shakes of salt. Some add capers to get that salt taste.

                                1. re: Baron

                                  OK-- it does make sense. See, words are important! :)

                                  In LA, I've only had belly lox from Barney Greengrass, and it was very good. (I'm hoping that the belly lox at Lenny's Deli works out as a less expensive alternative).

                                  My recipe for a perfect breakfast would be a poppy seed bagel from Sam's on Larchmont, a schmear of Philly, and a thin layer of the belly lox from Barney Greengrass. Leave the salt and the capers off. I would be really interested to hear if this recreates an approximation of what you remember. (I grew up in New Jersey too).

                                  Mr Taster

                                  1. re: Mr Taster

                                    Sunday was not Sunday without lox & Bagles. Our deli was about the size of a large closset with great smells, pickle barrels, etc the lox would be hand sliced as was the cream cheese. I like a thin slice of red onion on top. I see that Barney Greenglass features salty lox. Will have to try.

                                    1. re: Baron

                                      Yep-- here's the menu for the Beverly Hills restaurant.

                                      You can see from their "Smoked and Cured Fish" section that they clearly differentiate "Nova Scotia Salmon" and "Belly Lox".

                                      Nova or belly... the eternal question of many breakfasts of my youth.

                                      http://demandware.edgesuite.net/aabm_...

                                      Please report back when you've tried it. I have a feeling you're going to get zapped back to your childhood like the food critic in Ratatouille

                                      http://www.youtube.com/watch?v=uXPlzd...

                                      Mr Taster

                                      1. re: Mr Taster

                                        From this CT boy, you're right of course. I sprinkle salt on my Nova to fool myself into thinking it's the Belly of my yut. I'll take it any way that I can get it however.

                                2. re: Mr Taster

                                  Agreed. Canters is Nova and Belly lox is REALLY salty!!!!

                                  I remember the days when you went to a deli and the guy sliced it by hand. ALways amazed at how thinly they could slice it.

                                  I miss lox!!!!!

                                  1. re: Mr Taster

                                    What we have done in the USA is bastardize the German word for Salmon, which is LACHS, and thus we got LOX. I should know, because many years ago, when I was stationed in Germany I would go into a German appetizing store and order some Lachs. The first time I did this, when I was asked how much, I replied in my horrible yiddish "a half kilo", because the price in the counter was " per kilo" and I didn't know what a kilo was. I thought I was getting a half pound. Did you ever try eating a little over 1 pound of smoked salmon on a hero with cream cheese at one sitting?

                                    1. re: pizzafreak

                                      As the saying goes: "Gut Yiddish is schlecht Deutsch".

                                      1. re: pizzafreak

                                        >> What we have done in the USA is bastardize the German word for Salmon, which is LACHS, and thus we got LOX.

                                        Yes, Professor P!

                                        http://chowhound.chow.com/topics/9145...
                                        http://chowhound.chow.com/topics/9145...

                                        Mr Taster

                          2. I was at the BH Farmer's Market (Sunday) and while buying wonderful fresh fish, there was a gentleman who was there buying several packages of lox. He said it is the best he has ever had and it goes quickly. I was there at 9:AM and there wasn't a lot of fish left. Actually, I think he has a location in Torrance. I'll try and find the name. Found it!
                            http://www.drydockfish.com

                            33 Replies
                            1. re: maudies5

                              To clarify, he calls it "lox" but then says parenthetically "cold smoked salmon" which means it's nova, not lox.

                              http://www.drydockfish.com/fish-selec...

                              Mr Taster

                              1. re: Mr Taster

                                I think there is some confusion over the term "nova." Lox can be made from different species of salmon. I think 'King" is the best as it is the fattest. I thought that "nova" lox meant it came from Nova Scotia. There's also Atlantic Salmon, Scottish salmon, etc. If there is an "official" meaning of nova, Id like to know. Also, the term lox is short for gravlax, a Scandinavian dish which is cured and sometimes, cold smoked. Call it what you like. I love good lox.

                                  1. re: Baron

                                    Why not go to the source for clarification-- Russ & Daughters appetizing shop in NYC.

                                    http://shop.russanddaughters.com/stor...

                                    and specifically:

                                    http://shop.russanddaughters.com/stor...

                                    "Is Belly Lox what is being referred to when people say "lox?"
                                    Most likely, when people refer to "lox," as in "bagels and lox," they are referring to smoked salmon, typically the traditional Gaspe Nova. Belly lox is not smoked salmon; it is is salmon that is cured in salt. Unlike smoked salmon, belly lox is very salty, but for those who grew up with this taste, there is no substitute."

                                    Mr Taster

                                    1. re: Mr Taster

                                      In Memoriam:
                                      Uncle Nuchem would shrug shoulders and just say:
                                      "Nonsense. Anybody knows what is lox: lox is lox. Period."

                                      1. re: OscarFox

                                        Sounds like Uncle Nuchem didn't grow up with belly lox, which admittedly seems to be a New York metro area thing.

                                        My dear Grandpa Nachem introduced me to the stuff (I often partook as a kid when he'd take me to his Jewish War Veterans breakfast meetings). Both nova and belly lox were always available, and there was never any confusion between the two.

                                        Mr Taster

                                      2. re: Mr Taster

                                        To summarize (East coast) definitions: lox = cured, nova (lower case) = smoked. nothing to do with region of salmon being used, yes?

                                        1. re: TonyC

                                          No, there's plenty of people on the east coast who still refer to all Jewish preparations of the stuff generically as "lox".

                                          The difference is, even if the term is misused back east, a much higher % of people (as compared to LA people) will still know enough to clarify "salty/belly" or "nova". Out here, most people have no idea that salty, unsmoked belly lox even exists. Even at the Fairfax Fishery, the orthodox guy that runs the place has never heard of the stuff (although the house cured gravlachs that he makes is pretty tasty).

                                          So, when a Chowhound post appears requesting "lox", which I read as "belly lox" (but assume the poster probably means Nova), it's such a rare find in these parts that it needs to be reserved for the real thing. (Since this original poster is from NYC, it gave me hope that she knew what she was talking about.) Otherwise, there's that small % of us who know how great the real stuff can be, and how rare it is to find, that it gets us all in a lather for nothing when we see it inaccurately mentioned.

                                          A slightly elevated degree of clarity and precision is all I'm advocating. Think about it- if the original poster had titled the post "Nova", (or even the misapplied "Nova lox"), this thread would have been half as long, and not nearly as exhausting. (That is, unless 'missnycfood' was actually looking for true lox.... she hasn't come back to let us know, which is a bit frustrating...)

                                          Mr Taster

                                          1. re: Mr Taster

                                            Unsure what you've written contradicts what I was told ages ago.

                                            lox = brined/cured, nova = smoked, when you're traveling to, say, Boca, where everyone understands the difference, and both are stocked at nearly every deli.

                                            More important, how long does Nate N Al pickle their "pickled lox"? http://www.natenal.com/pdf/natenal-me... I've never had that.

                                            1. re: TonyC

                                              Not sure what distinction you're trying to make. Yes, lox = unsmoked, wet brined (gravlachs is more of a direct salt/sugar cure) and nova is cold smoked. Last time I was at Russ & Daughters, I tried to learn how they made belly lox, and the short answer was that they don't. They have someone else make it for them, because the process is far too complicated and time consuming, which was a bit shocking to hear. (Yet they smoke their own fish... not sure why a smoking rig would be less complicated than a wet brine.) I wish I knew more.

                                              Pickled lox was not a part of my childhood, but I'm certainly open to trying it. Let me know when you're in the area.

                                              Look at the Russ & Daughters description (& pic):

                                              Pickled LOX PLAIN & ONIONS

                                              An appetizing classic. Wild salmon is cured using a century-old Russ family recipe. Cut in cubes for your convenience, this succulent treat is served with plain sauce or cream sauce and pickled onions

                                              http://shop.russanddaughters.com/stor...

                                              Mr Taster

                                              1. re: TonyC

                                                I took my out of town nephew to Nate N All for breakfast last month. I was showing him how to make gravlax and saw both lox and Nova on the menu. I ordered both and shared. Any difference between Nate N Al's lox and Nova that were served was subtle but they were definitely not gravlax.

                                                1. re: FallingLeaves

                                                  I would look for Gravlax in a Scandinavian restaurant. It was my husband's favorite dish at Scandia. It bore little resemblance to the deli lox, as we have come to know it.

                                                  1. re: FallingLeaves

                                                    I decided to stop at Lenny's after work today, and I bought some whitefish salad, belly lox and full sours to take home.

                                                    The belly lox was rather unspectacular. It was pre-sliced very thickly, did not have the white zebra striping, had an extremely mild flavor, and was barely salty to the point of being nearly bland. So far, it looks like there's still s no workaround for Barney Greengrass in LA.

                                                    Incidentally, the pickles were too soft and watery (mushy on the inside), and the whitefish salad was not rich enough. It had the proper smokiness, but still somehow tasted sort of thin. It had celery diced into it, which didn't help.

                                                    Mr Taster

                                                      1. re: jessejames

                                                        gefer farms in glendale/burbank often has what are labelled "salmon bellies."
                                                        they are cryovaced in a bag with no brand label (like they put them together there) for something like 15 dollars a pound or so.
                                                        the irregularly shaped pieces don't seem smoked and are very salty.

                                                        1. re: jessejames

                                                          What about Canter's (in relation to my post that you replied to), jessejames?

                                                          Mr Taster

                                                        2. re: Mr Taster

                                                          Bummer! Thanks for the review. You saved me a trip.

                                                        3. re: FallingLeaves

                                                          That is how it was in EVERY Jewish deli I have ever been to, From Cleveland to Miami. Lox was the salted cured and Nova was the more expensive smoked. And it never had the word lox next to it. If anything it would say Nova Scotia, or Novia Smoked Salmon.

                                                          When I moved to LA it was interesting that Lox was always Nova, though most of the time they just called it smoked salmon. Over the years more and more (at least here in L.A., the term lox is appearing on menus and packaging and missued.

                                                2. re: Baron

                                                  Baron -

                                                  I love lox as well - all kinds.

                                                  Sadly, I did not like lox as a kid, so I can't say if the older styles were better or...?

                                                  Here's what looks to my eyes a darn fine definition of the styles of lox -

                                                  http://www.amny.com/urbanite-1.812039...

                                                  And as to gravlax? My Dad taught me to make it, using an old Julia Child recipe. Killer, easy, just takes time - and is fabulous on a bagel with cream cheese.

                                                    1. re: happybaker

                                                      That is an awesome link!! I can stop defending my POV LOL!

                                                  1. re: Mr Taster

                                                    Given that I don't care for lox of any kind, I would be interested in feedback from one who tries what Drydock is selling. The man at the BH Farmers Mkt had me convinced it was the best to be found in SoCal, I can surely vouch for the quality of the other fish I have bought. His stand is right by the exit from the garage.

                                                    1. re: maudies5

                                                      I wrote to Dry Dock Fish about belly lox vs. Nova, and this was their reply:

                                                      "We don't regularly offer belly lox, but we can make some special order if you are interested. Just let us know when and we will set it up."

                                                      Of course, no guarantee that what they prepare will be the real deal (meaning what we're used to eating in NJ versus the quasi-approximations that exist in LA, as with my Lenny's experience). I'm not sure I'm going to try it, but if someone else makes the request, please let us know.

                                                      Mr Taster

                                                      1. re: Mr Taster

                                                        I don't get to BH market that frequently or that early, but will certainly see if Drydock has any in supply. Curious about the quality.

                                                        one aside: growing up in London, Sunday wasn't Sunday without smoked salmon, and the salmon was always Scottish. I'd never heard of lox till I came to the States and always assumed they were interchangeable, so it's been fascinating following this discussion, and the link to zabar's is priceless.

                                                        here's one for H. Forman & Sons, one of the oldest smokers in the East End (it looks like dry government speak but is actually pretty fascinating):
                                                        https://whitehall-admin.production.al...

                                                        a second aside: growing up, we always pronounced bagels "bye-gels" but now my sister says it the American way....apparently Jewish north Londoners have completely abandoned their East End pronunciation and consider it "common."

                                                        1. re: iOnLa

                                                          <wasn't Sunday without smoked salmon, and the salmon was always Scottish>

                                                          Smoked salmons and lox are two different animals....it's like comparing apples to oranges.
                                                          Lox is comparable to slicing into butter....belly lox even more so. Belly lox is oily and buttery, there's nothing quite like it....until moving to LA it was a mainstay in my refrigerator....now I order it through the mail when I want it.
                                                          Smoked salmon is just that....a fillet of salmon, smoked with hickory or whatever the purveyor uses.

                                                          1. re: latindancer

                                                            I wasn't comparing them at all, just had always assumed that lox and smoked salmon were used interchangeably and that "lox" was the American word for smoked salmon.

                                                            so I now get the difference in prep, but that doesn't mean that smoked salmon can't be silky and smooth—and it should be if you get it from the right supplier and it's sliced correctly.

                                                            1. re: iOnLa

                                                              Right.

                                                              Where I come from 'smoked salmon' is a filet of salmon that has been smoked and the texture is that of salmon with flakes.
                                                              Depending on who smokes it will determine, as you say, the smoothness of it. I've had it where it was drier than dry and, conversely, smooth as silk.
                                                              I've noticed here in LA lox is labeled as 'smoked salmon'.
                                                              It's completely confusing to those who don't know otherwise.

                                                              1. re: latindancer

                                                                There's hot and cold smoking. Hot is dry and flaky and cold is moist and silky.

                                                                1. re: JAB

                                                                  Awww....

                                                                  Well that explains it :).
                                                                  Thanks.

                                                                  1. re: JAB

                                                                    JAB is completely right, they are totally different, some that cold smoke and after slicing add EVOO to meld the flavors and add a silkyness.

                                                                2. re: iOnLa

                                                                  I agree that lox can also be smoked a little to give flavor. I used to make my own lox by curing and then putting in a smoker for just a few minutes. Salmon can also be cooked-smoked which is dry and not gelatinous like lox. I still feel that Sunday is not the same without lox on a bye-gal.

                                                          2. re: maudies5

                                                            Bought lox today from Drydock at BH Farmer's Mkt. My husband just had it for lunch. Declared it the best lox he has had in Los Angeles.

                                                          1. re: jessejames

                                                            Absolutely :).

                                                            Then throw in a few pounds of kippered salmon and you're on your way to nirvana.

                                                            1. re: latindancer

                                                              TonyC,

                                                              This article makes the point I was attempting to clarify earlier. When New Yorkers (or anyone who grew up in that area, like me) refer to "lox", they mean all types of Jewish cured salmon. When non-natives use the term, it likely refers exclusively (and therefore erroneously) to a Nova-type cold smoked salmon.

                                                              My point was then when we're discussing "lox" outside the NYC area, it's important to use precise language so that it is fully understood what we Chowhounds are talking about. If I hear of a new place selling real lox, I'm there the same day. If it's Nova, I may get around to it. Eventually. (That is, until R&D opens their Farmer's Market branch and puts Tusquella's out of business in 3 seconds).

                                                              Mr Taster

                                                              1. re: Mr Taster

                                                                as a non native of nyc, i, many members of my family and my community, know what lox is.

                                                                i find this generalization of people, and jews, outside of new york, sad, incorrect, and unfortunately, typical of many new yorkers.

                                                                1. re: Mr Taster

                                                                  yup, read that, and point well noted. fascinating. one more reason to not like new yorkers.

                                                                  now someone invite me to a bagel+nova "dinner" cuz that's a new one to me.

                                                                  1. re: TonyC

                                                                    >> now someone invite me to a bagel+nova "dinner" cuz that's a new one to me.

                                                                    Yeah, that's pretty ridiculous.

                                                                    With regard to your other point about not liking New Yorkers, I don't see it as an example of NY elitism. Nobody's making universal declarations about an entire population of people. I see it as an accurately represented observation that, given a random selection of people in each area, that more people from the NYC pool will know the differences between the "loxes". And it's not a Jewish thing-- it's a geographical thing. As I said, I've talked to a couple of Askenazi orthodox Jews at the Fairfax Fishery and none of them knew what true belly lox was.

                                                                    Mr Taster

                                                                    1. re: Mr Taster

                                                                      i'm sorry, but my observations run contrary. i've met jews(and non jews) from nyc, montreal, detroit, chicago and boston, for example,
                                                                      who know what belly lox is.
                                                                      perhaps it's a geographical thing in that many people back in the day used nyc as their port of entry into this country, and then spread out to other places.
                                                                      many of those who moved on kept that knowledge of belly lox and gave it to others in their family and community.
                                                                      if this is dying out, i think maybe it's a function of time, rather than geography.
                                                                      maybe it's not that belly lox is a ny thing (like etoufee is a nola thing, or brain sandwiches is a st. louis thing, etc.) but it's an old fashioned thing.

                                                                      of course, i could be wrong.

                                                                      i don't think it matters where you're from. here, in 2013, some people know what belly lox is, and some don't.
                                                                      isn't that more accurate?
                                                                      as someone very familiar with 'the flyover,' it's possible i'm oversensitive on this issue.

                                                            2. The Nosh has great Nova Lox and incredible bagels. They also have whitefish, and sturgeon but I love the nova. They are in Beverly Hills. The pickles are pretty good and the hamburger meat is organic and kosher! They also serve ham slices so they have everything.

                                                              2 Replies
                                                              1. re: sheba

                                                                Kosher and ham slices from the same kitchen?

                                                                1. re: JAB

                                                                  Wow! Modern technology is now so advanced!

                                                              2. For smoked salmon, santa monica seafood has nova(scotia), Irish and Scottish.
                                                                For real lox, which is chewier, saltier and drier, and thus nt overwhelmed by cream cheese, on west side try factors deli on pico. Call first
                                                                And Yiddish is no more bastardized German than are Dutch, Frisian or English. Modern German comes from old high... Never mind . But many Germanic, incl Scandinavian languages use a form of lax/lox/lachs.

                                                                1. Kinderlach, when "lox" was mainly sold in Jewish neighborhoods, it was lox. When it became more known, some delis refined it to smoked salmon to raise it in status for the general public. Lox is salmon cured with sugar and salt and often spices, esp. dill. It can be made from many species of salmon and can also be cold smoked or not. Nova is a name attributed to a species of fatter, possibly more tasty salmon but made in the same way. Many eaters of fish prefer the belly portion ascribing to it as having a "fuller mouth" because of higher fat content. Hence belly lox. Costco has packaged lox (erronously called Smoked Salmon) of good quality and price. The better Deli's have levels of quality of lox at higher prices.
                                                                  Smoked salmon is exactly that, hot smoked to cook it through. (Lox is not heat cooked; it's salt-cured sashimi)
                                                                  Usually comes from the North, no curing, just a filet of salmon heat-smoked. It is usually pink, never thin sliced like lox, often served covered with a thick,creamed dressing, like mayo and not eaten with bagels, (but it wouldn't hurt). Enjoy!

                                                                  1. Wow, well I finally found an answer to how real lox is made, and it came from Chow (of all places).

                                                                    http://www.chow.com/food-news/54995/w...

                                                                    "At Russ & Daughters, it’s made by packing sides of salmon (preferably king salmon because it can stand up to the salt without disintegrating) in dry salt for about a week, then transferring the sides to a wet brine with about 60 percent salinity, where the fish cures for around six months."

                                                                    That's the stuff. I have a feeling they're leaving out the temperature control portion of it, for fear of giving away all their secrets.

                                                                    Mr Taster

                                                                    2 Replies
                                                                    1. re: Mr Taster

                                                                      Awesome information! Thank you Mr. Taster!

                                                                      1. re: happybaker

                                                                        it is possible these people sell bellies that are cured, not smoked. might be worth a call.
                                                                        http://www.lafishco.com/index.php