After brining fish, the key is to properly dry it to form a pellicle before smoking or cooking. Do not rinse the brine off.
Here's how to dry fish after brining:
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Placement: Place the brined fish on cookie sheets or wire racks. This allows for air circulation around the entire piece of fish.
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Air Drying:
- Air dry the fish, uncovered, in a cool area.
- Use a fan to circulate air; this significantly speeds up the drying process and helps form the pellicle.
- The drying time typically ranges from 1 to 3 hours, but this can vary depending on humidity, air temperature, and the size/thickness of the fish.
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Pellicle Formation:
- The goal is to form a pellicle, which is a thin, shiny, and slightly tacky skin on the surface of the fish.
- The pellicle is crucial because it helps the smoke adhere to the fish during smoking. It also helps to prevent the fish from drying out too quickly and becoming tough.
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Adding Spices (Optional):
- Before drying, consider adding spices like fresh cracked black pepper, hot peppers, or other seasonings to the fish. The drying process will help these flavors meld with the fish.
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Checking for Dryness: The fish is sufficiently dry when a glossy, slightly sticky coating (the pellicle) has formed on the surface.
Why Drying is Important:
If you smoke the fish while it's still wet, it will likely become mushy and won't absorb the smoke properly. Drying ensures a better texture and flavor in the final product. The pellicle acts like a natural barrier.
