I used to do the weight thing also but one time I was stacking the glass trays in the frig to use them as weight for each other. I did not have room for the weight on the top pieces. everything was treated exactly the same otherwise and in the end no one could tell the difference between the top and bottom of the stack. I have not worried about weight since.

Not long ago I saw a chef making it and he pointed out the weight was just a traditional thing which has nothing to do with need.

The tight plastic is also a relatively new twist and certainly a good easy way to go. A batch here ends up using nine miles of plastic and I always make a mess with it after the fact... So I have stopped using it.

The silver salmon was one of the ridiculous giant fish we get on Kodiak and the fillets are absolutely enormous. I was a little concerned it would not cure completely, but it seems to have done that neatly...
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