Alright, so I just bought a huge box of Icelandic cod loins and have 3 thawing in the fridge. I very much enjoy white fish like cod, but prefer to brine it before eating it, so how could I go about doing that without over or under-brining? I usually brine basa (pangasius) fillets for 4 hours in 3 litres of water with 125 mL of salt, but cod loins are smaller and thicker than basa fillets, so I know they would need a different brining time. How much water and salt should I use for the loins? Thanks!