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