Ah, Lox

Just point me in the direction of good lox. I love it. I like it on a bagel. I like it with pasta. I love it in scrambled eggs with a nice onion. I long for pickled lox with onions and cream sauce. This is starting to sound like Dr. Suess.

But who really knows from lox?Saul Zabar, that's who. No slimy, oil coated, thickly-sliced imposters for him. Or me, either.

So I hope the link below transforms into the video clip. See you on the fish line.

http://foodcurated.com/2011/07/amuse-bouche-zabars-picky-tradition-of-hand-selecting-smoked-fish/