My first attempt at Tilapia was not so good, oversmoked and dry. Just did a batch that was great! Brined for 40 minutes in a combination of garlic sea salt, brown sugar, and just a splash of terriaki. Sprinkle with smoked spanish paprica, then Cold smoked for 30, using Hickory, then brought up the heat to 190. 1 hour smoke total. Brought inside, basted with garlic butter and regular paprika and into the broiler for about 4 minutes on each side. Still moist, good smoke flavor without being overpowering. I will try the same routine with Cod and report. Salmon out of my budget now!
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00594.jpg)