Originally Posted by DonnieB
Okay......but what's a pellicle?
A pellicle is sort of like a "skin" that forms over the exposed surface of the fish as it dries after a brine. This is perhaps the most important step when you smoke ANY type of fish. The surface of the exposed meat will become tacky to the touch. This will not only help to keep the moisture in the flesh, but it also is a vehicle that helps "catch" the smoke flavor as it sits in the smoker.
After brining and rinsing, you can leave the fish exposed in the fridge overnight (uncovered) to form the pellicle, or, to speed things up, place the fish on a rack above a drip pan, and place it in front of a box fan for a few hours before smoking.