My son would. I'll find out.

Well Terry I'm not a lot of help because as I suspected it's an 'in his head' recipe. He says it depends on the sort of fish how much salt and what flavours. So without knowing quantities which I think doesn't really help, it will be trial and error. Salt plus brown sugar, ginger, garlic and any flavours you want. Don't leave it too long or it cures too much. Cover the fish with the brine and leave it 1/2 hr or more depending on the size. Maybe a web search would give you quantities. Maybe others might know. Hope that is of a little bit of help.