Freezing belly lox?

I've never done this, because I never can afford enough of it at one time to need to, but a friend is looking to lay in a supply. Does anyone know how it would hold up? It's too expensive to risk experimenting.

Please note: I do NOT mean Nova or smoked salmon, but old-fashioned, unsmoked, salt-cured, Jewish-style salmon.

I am thinking that making the lox from scratch might be cheaper, and not that much more trouble.

I have frozen all kinds of lox, and as long as I thaw them gently in the frig they seem to be fine.
(usually left over from a tray, or a "lox box")
The only time they seem to suffer is when I have a lapse in judgement and think I can thaw them in the micro....

..and I think the salty belly lox is the best kind mmmmmmmm....

"I am thinking that making the lox from scratch might be cheaper, and not that much more trouble."
Right you are!
I've been doing that for a number of years now. I find a nice side of salmon that has NOT been frozen, kosher salt the sides, put in a zip lock two gallon bag and wait a few days. Sams Club has some fine farm raised Norwegian that does nicely, of course wild King is even better but it costs.
Much of the lox sold by small deli's actually arrives frozen anyway, so go ahead and freeze but be sure to wrap in freezer paper nice and tight.-Dick