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Lox (ANC)

Lox (ANC)

Lox (ANC)


This cold smoked salmon recipe and process was first created by Dr. Art Tilgner in Cordova, AK. Art learned of the European style of cold smoking and experimented with ingredients and smoking techniques, finally developing the product you have today. The old world method involves dry salt brining followed by the introduction of special flavors from virgin olive oils, natural sweeteners and infused spirits of the Caribbean. The fillets are then lightly cold smoked with Alaskan alder and allowed to age gradually under refrigeration. They are then flash frozen to guarantee freshness and quality.

This was produced especially for Catch 49, by Kenai Red Fish Co. winners of the 2022 Smoked Salmon SuperBowl. 


  • 8oz packages
  • Refrigeration required

Flavor & Texture:

  • Rich red flesh
  • Succulent flavor
  • Hardwood smoked
  • High oil content

Nutrition Facts:

  • Low in saturated fat.
  • An excellent source of Omega-3 fatty acids
  • High quality protein
  • Selenium and phosphorous
  • A good source of potassium

Preparation Tips:

Perfect for charcuterie boards, on bagels, or even in sushi!