cured fish other than salmon (and any nontraditional cures for salmon)?
I've recently cured fish a few times, using two cures at chow.com - one with a lot of salt and sugar that cures very quickly, and one with less, as well as some vodka, that cures over more time.
they were both very good, certainly different, and very much inspired me to cure more fish.
so, my question: what else should i do? does anyone have experience curing other fish? or with any less traditional (these were both dill, parsley, coriander) cures?