Also Lox (all types) generally use a cold smoking process which still leaves it quite moist and tender. This allows for the characteristic thin slicing for the typical use with bagels and cream cheese.
Smoked salmon is usually drier and generally hot smoked. Lends itself to flaking as opposed to slicing.
Aside from Nova Lox, any other lox and/or smoked salmon is usually quite salty or extremely salty. Nova uses a much lighter brine and this less salty allowing the flavor of the salmon itself to be present.
Obviously, I prefer Nova Lox. The rest, regardless of how its titled isn’t worth me spending money on IMHO.
If you’re fortunate enough to have a good Jewish Deli near you selling Nova Lox, once you’ve had it, you don’t want to go back.