When is fish 'fully cured' using salt?
To me fully cured would be when the moisture is removed from the meat to the extent that harmful bacteria cannot survive. You can generally speaking see when this happens, it is when your salt turns dark. When I cure my biltong it generally takes two hours for the salt to turn dark from the moisture it extracts. I have not done this with fish, so the time it takes should be different but still the cocept applies.