The curing procedure will take at least eight hrs, even for thin fillets. You should prepare on at least on a daily basis for just a thick fillet such as salmon. For sturgeon steaks or a little something even thicker, take into consideration curing for long as two days. Awesome http://cold-smoked-herring37048.tinyblogging.com/5-Simple-Statements-About-cold-smoked-herring-Explained-25760832