You guys are amazing. I love being a part of this group. I think that the bottom line here would be - "you can use a variety of salts for your brine, but just know what salt your using and calculate by weight, solubility, and surface area"
I can do that, I guess this leaves me to try a couple more fillets next weekend. I'll update you all on my progress. I'm going to try the table salt again (just for the challenge) but consider size and weight of the granules and see if I can get it done right.