Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the meat while at the same time infusing it with salt, which will help preserve it.

You will need to cure your meat at least 4 hours, even for thin cuts from fish. Larger pieces of meat may need 8 hours; a really thick piece might need as much as 36 hours in the brine. Never go more than 48 hours or your meat will be too salty.

Take your fish out of the brine and pat it dry. Set the meat on your cooling rack. Let the meat dry for 2 to 4 hours (or up to overnight in the fridge).