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First Smoked salmon - Page 2

post #21 of 23

Hello guys. I'm getting ready to smoke my first fish. Will be using this recipe on store bought salmon, and fresh trout. Could someone please explain the "pellicle" to me?

post #22 of 23
Quote:
Originally Posted by sdkid View Post

Hello guys. I'm getting ready to smoke my first fish. Will be using this recipe on store bought salmon, and fresh trout. Could someone please explain the "pellicle" to me?

The pellicle on fish after the dry brine as DS used here, is a thin, tacky surface that forms when the fish pieces dry & forms a "seal" to help retain moisture in the fish pieces. It is important to form a pellicle on fish to give the smoke something to stick to & to form the "seal" ! Without the pellicle, the smoke will not really have anything to stick to & would be dryer without the seal ! Hope I explained this ok !
post #23 of 23
rinse and dry the fish surface with paper towels... place on a wire rack in front of a fan for an hour or so until the surface is very tacky.. The water soluble proteins form the pellicle... smoke without any water in the smoker.....
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