Good lox is cmmercially unavailable in the DC area, to my chagrin. On the other hand, my daughter-the-chef has recently learned how to do her own curing (not smoked, but salted) which is out of this world great. Now, if I could find a decent bagel in DC, the world would be all good (except, perhaps, for A-effing-rod). As it is I bring back 3-4 dozen with each trip to the NY-NJ area. Yes they get frozen, but still superior to the local stuff.

Good lox is very hard to find. There's one deli in Rhode Island that has it. I go there occasionally and watch Manny cut it.

1) Wow that sounds great from your daughter the chef!