Joe Epstein of the Times Magazine profiles the Lower East Side shrine to smoked fish. Here's some trivia to impress your friends at Sunday brunch. Nova Scotia indicates only the method of preparation of smoked salmon: the best New York Nova is caught in the Pacific or Baltic, and made in Brooklyn. New herring is caught in late spring in Holland; the day of its arrival is a sacred solstice to a fishmonger. And fat herring, eated directly from the brine, is known as schmaltz.
Lox, Stock and Barrels [NYT Magazine]
Russ & Daughters

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