I got a wonderful recipe from someone online for making my own pickled lox. It involves salt/sugar curing salmon, and then letting it pickle in brine for 3 days.
The recipe was excellent, and tasted just the way I hoped it would- like the pickled lox from Zabars, or the Catskill hotels when they were in their glory.
BUT, the pickling process seems to have made the fish very firm. After the curing, the texture of the lox was perfect, silky, and tender but not mushy. But once it was done pickling, it was much more firm. It was still fine, but when I've bought pickled lox is softer, more like the way it was just after curing.
And the "firming" started quite soon, within a day of going into the brine (full disclosure - I couldn't resist tasting).
Any suggestions? I'll continue to make it this way, it was delicious, but if I could make the texture softer, I'd like to do that.