Brining is best done 12-18 hours. Do wash the brine off, it helps with the salt. Also you wont get a good pellicle if you dont lightly wash, pat dry and let air for an hour or two. It helps with the finished color and texture.

Someone said use regular salt. I have always been told to use non-iodized salt. I dont know why. (I use course salt).

If you like your fish dry but dont like the dried out look. Brush with brown sugar (and a bit of water) when it has cooled a bit. It gives it that deep red, moist look. Gotta go get some from the freezer now...