I have tried drying fish in the past. This is a very dry and normally windy climate. Summer is way too hot (50* C) for curing fish outside. Even cleaning fish is touch and go because the fish are half cooked by the time you've finished cleaning them. But other seasons are fine.
I was told to just pack the fish in coarse salt for 48 hours. It actually worked although I'm going to try the brine next time. Crazy ru that was a very helpful post. Interesting about the sugar theory sasha.
My experiment came out quite dry and very salty. I ate it as a snack with beer (you do need a fair amount of beer on hand because did I mention it was salty..
). That's the way the guy who showed me how to dry the fish ate it, but I do know you can cook with it as well...
Early cruising sailors often dried fish as a way of perserving them. I have a couple of books with pictures of fish curing up in the rigging while passagemaking.
I also smoke fish regularily in the winter. I'd love to get a good recipe for pickled fish if anybody wants to share!