Lox is frequently served on a bagel with cream cheese,[1][2] and often garnished with tomato, onion, cucumber, and capers.

As a result of consumer preferences, mass-produced "lox" generally use less salt and add cold smoke, making them more similar to a "Nova" (see below).

The cut remains thin, making it a middle ground between the old belly lox and regular smoked salmon.

Today, however, the name only refers to the style of preparation and has no bearing on the source of the fish: they may come from other waters or even be raised on farms.

[citation needed] The following salmon dishes are almost never considered a lox in the bagel context, as a thicker cut is used.