Why is grey lox cheaper? Is it a byproduct? Why are some lox varieties more expensive than others?

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It is exceedingly difficult to find information on grey lox, which leads us to believe that it is, as you say, considered a byproduct and is rarely found outside of facilities that produce lox.  As to what it is, our best guess is that it’s the layer of grey flesh that is found between the skin and the orange/pink flesh people eat.  Many people consider this grey flesh to have a less desirable “fishy” flavor, but we’ve never eaten grey lox, so we can’t speak to its taste relative to normal lox.

As to the price variance in lox – wild salmon tends to be more expensive than farmed.  In addition, while farmed salmon tends to all be the same species (Atlantic) – wild salmon is available in several different varieties.  Some wild salmon varieties (sockeye & king) are much more desirable (and thus more expensive) than others (keta, coho & pink) because they have a higher fat content (and thus more flavor).   Coho is usually thought of as a more affordable alternative to sockeye & king.

You can see this reflected in the lox prices on our site – sockeye lox is the most expensive, coho lox is a more affordable option, and keta lox is the least expensive.

– Question Submitted by Mathew N.

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