Smoked sable

{{Short description|Smoked sablefish}}

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| name = Smoked sable

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| course = Breakfast or lunch

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| main_ingredient = Smoked sablefish

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Smoked sable (also known as sable, sablefish, or smoked black cod), is sablefish that has been smoked. Smoked sable is often prepared with paprika.

Alongside lox, hot-smoked whitefish, mackerel, and trout, Jewish delis often sell sablefish (also sometimes referred to as black cod in its fresh state). Smoked sablefish, often called simply "sable", has long been a staple of New York appetizing stores, one of many smoked fish products usually eaten with bagels for breakfast or lunch in American Jewish cuisine.Marian Burros, "The Fish that Swam Uptown", New York Times, [https://www.nytimes.com/2001/05/16/dining/the-fish-that-swam-uptown.html May 16, 2001, page F1]Leah Koenig, "A Smoked Fish Primer", The Forward [https://forward.com/food/343694/a-smoked-fish-primer/ July 1, 2016]

While "sable" or "sablefish" is the common name, delis often do not serve sablefish, but rather other types of "black cod" within the Anoplopomatidae family of fish. "Black cod" is a common marketing term for fish within this family.{{cite web|url=https://forward.com/culture/448660/the-sturgeon-will-see-you-now-an-experts-guide-to-smoked-fish/ |title=The sturgeon will see you now — an expert's guide to smoked fish |publisher=The Forward |accessdate=2022-05-03}}