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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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The thin, shiny layer that forms on the surface of fish that has been soaked in brine and then dried for several hours in a breeze. A good pellicle improves the appearance of the final product, and may aid in preserving the fish.