"Here is what lox looks like, and here is smoked salmon" would have helped.
Not being Jewish, or even American, it's not obvious if it's cold or hot smoked salmon that's the new favorite for instance. I would guess cold, but an image would probably have made it obvious directly.
Cold-smoked salmon is relatively easy to find in the US; CostCo makes a decent version under the Kirkland label. It's moist rather than wet and is usually sold as a thinly sliced slab on a waxed tray in a sealed bag -- it must be kept refrigerated and does not tolerate exposure to air for more than a few hours.
Hot-smoked salmon is even easier to find, but is nothing like the other two products. It's dry, flaky, and rather like an overcooked salmon fillet. If it is smoked all the way to jerky, it doesn't need to be refrigerated.
All of these will attract local wildlife.
I'm an American, and I've always thought of lox - and smoked salmon, which until now I thought was the same thing - as cold.
Are there places where smoked salmon is served warm?
https://www.bonappetit.com/story/hot-smoked-cold-smoked-fish...