Pellicule, schmellicule, I let mine soak in brine refridgerated overnight( up to eight hours), and upon removal, pat dry with paper towels, and into the little chief... three pans of combo of alder and apple chips for minimum of five hours... never allow just heat to cook the fish, as I am a firm beliver of smoking the fish as opposed to cooking.. By the way, I have given my product to relatives ranging from age 4 to age 82, and have never had anyone get sick. I believe that allowing the fish to sit exposed to the elements, (indoors or outdoors), waiting for the pellicule to form exposes the product to airborne bacteria that could be responsible for any adverse side effects. Not to brag, but many friends and relatives have said that my smoked salmon and steelhead is the best they have ever had. Yeah, I guess I am bragging... but damn, my smoked fish is good.
The best I ever did was some Alaska caught sockeye that was previousy frozen, although second best was Newport, Oregon king I was fortunate to catch on a charter when only three keepers were hauled in that day...Bottom line.. the less exposure to the unheated, unsmokey air, the better...IMHOP