Mike Carey wrote:
those look sooo good.
I agree, does look tasty. It looks like the fatty deposits that form on the surface of the smoked fish, has been reabsorbed? Or does the pellicle normally keep that fatty substance from leaching out during smoking?
I have toyed with air drying at room temp for 2-6 hours to achieve pellicle, tried a fan method. As well as various lengths of time in a refrigerator for pellicle formation. All methods do not stop the fatty deposit from forming during smoking. Is that common? With one exception, leaving fish in fridge over night or longer, will create some serious pellicle, and the appearance is professional looking. Only, after this extended time frame of pellicle formation, did fatty deposit not form on the surface while smoking. But fish had a rubbery texture after smoking. Was good to eat. But what is the process you use for pellicle formation? And, does the fatty liquid leach out and reabsorb during smoking? Or not leach out at all?
I have done a fair amount of reading on the subject. But pellicle formation is mentioned but not any great detail was discussed.....frustrating! There was no mention of the fatty deposit during smoking or a absorption process. I am using a Luhr Jensen big chief smoker. Do not like dry fish. So, the tendency is to pull the fish out as soon as the flesh is cooked throughout. At that point of the smoking process there is fatty deposits on the fish surface. Looking for a little help. You mention checking for dryness during smoking, what is done if that is experienced?