Pickled Lox isn't easy to find, and sometimes when you find it, it's not how you remember it. You want big pieces of fish, recognizable ingredients, and a good balance of flavors in the pickling brine. Zabar's knows how pickled lox really should be made, because we've been making it this way for decades, and legions of hungry New Yorkers keep coming back for it. Big pieces of fish, and a savory brine - not too vinegary, not too sweet, not too salty, and with flavorful notes of bay leaf and clove - are what sets ours apart from the rest. Yes, it's made here on the premises, using our secret recipe. 8-oz
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