L.A.'s Incredible Smoked Fish Scene

L.A. WeeklyFood

Micah Wexler is smoking and curing his own meats and fish at Wexler’s Deli at Grand Central MarketMicah Wexler is smoking and curing his own meats and fish at Wexler’s Deli at Grand Central Market

Varieties of lox, smoked sturgeon, whitefish and sable, among others, are all important cultural delicacies which date back generations to European countries, specifically Russia. Immigrants brought with them their methods of smoking food and made a huge culinary impact that can still be tasted today in many trendy brunch spots around town or posh hotels in Beverly Hills.

However, when you sit down at a restaurant and order some lox, you don't always know where it’s coming from. Most of the time it’s not even sliced correctly. Supermarkets carry pre-packaged smoked fish containing preservatives and high levels of salt. If you really want to know what you’re getting in terms of smoked fish, you need to head to a specialty market. Here are the best ones our fair city got going. All photos by Jared Cowan.

See also: 10 Best Places in L.A. for Smoked Fish

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