Smoked Sablefish or Black Cod This is as close as I've gotten to that classic Jewish deli style "smoked sable" recipe. Though for Salmon I will usually add chopped fresh fennel leaves/seed or tarragon to the dry … Smoking time will vary from 2 to 4 hrs at 160 °F, depending on volume. Basically it's a dry cure and a light smoke, with the addition of some honey … As cod has such a delicate flavour I try not try to mask it with flavours other than the smoke. Ingredients: 2 filets of cod… Lightly Smoked Cod. Smoke fish in the oven instead of a smokehouse. Store Smoked fish in refrigerator. It needed nothing else. When fish is done, remove and let cool. Remember the racks closest to the burner will be done first; place largest and thickest chunks on the bottom rack. Smoked Black Cod … Freeze fish if it will be stored for more than a few days. Total time: 30 minutes This is a cross between smoker cooking and grilling, and it flavored the cod perfectly: a light smoke and dill combination. Liquid smoke, which you can purchase at most grocery stores, provides the smoked … Smokehouses are not available in many areas, and many people do not have the space to own one.
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