Alex Delicata's Dry Cure For Smoked Fish

• 1 cup kosher salt
• 1 cup brown sugar
• 1 teaspoon dry parsley
• 1 teaspoon dry basil
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground clove

1. Combine all ingredients and mix well.
2. Use 1 to 2 tablespoons, depending on the size of the fish pieces to be smoked, rubbed over the surface of the fish.
3. Remainder may be stored in a covered glass jar in a cool dry place.

kosher salt, brown sugar, parsley, basil, ground white pepper, ground clove

Taken from cooking.nytimes.com/recipes/3681 (may not work)