I use this cure for smoked fish. Don't leave thin pieces, like filets, in the cure too long or they will be too salty.
Recipe From : The Smoked-Foods Cookbook ISBN 0-8117-0116-6
1 Cup pickling salt
1 Cup packed brown sugar
3/4 Teaspoon pepper
1/2 Teaspoon ground allspice
1/2 Teaspoon ginger
1/2 Teaspoon crumbled bay leaves
2 garlic cloves -- pressed
The brown sugar of this flavorful cure is especially good with salmon and steelhead, though it is also excellent with other fish. This recipe makes enough cure for approximately 10 pounds of fish. Use it for fillets, steaks, or whole small fish.
Combine the ingredients, and rub well into fish. Place in a non-metal container for several hours or overnight, depending on the size and amount of fish. Rins fish well in cold water, rubbing slightly to release excess salt. Pat dry, then allow to air-dry for several hours until fish acquires a glaze. Smoke according to your smoker's directions.