i've made cured salmon a couple of times recently: equal amounts of kosher salt and sugar with a tuscan spice blend and enough homemade lemoncello to make a paste. spread over the fillet and wrap and press in fridge for 48 hours.
i'm very happy with the results. does anyone have experience with curing other fish? what have you tried? what worked well? i saw some gorgeous steelhead trout today; worth giving it a try?