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December 15, 1998 Smoked Salmon How to discern the lox from the Nova By Sam Gugino Once the sole province of Eastern European immigrant Jews who, you'll pardon the expression, religiously put it on bagels with a schmear of cream cheese, smoked--or, more accurately, cured--salmon is now ubiquitous.
For the full article, check out the new issue of Wine Spectator, on newsstands December 15, 1998.
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