Botulism is actually inhibited by acid, which is why you need a pressure canner to can low acid foods.
That recipe is interesting. Not sure I’d want to let the fish dry at room temperature for 24 hours before salting. Also, the curing process it says to make sure to wrap it in several plastic bags to prevent air - perfect for creating anaerobic conditions, and if you don’t get good salt coverage it could easily go wrong.
That said, I’d totally eat it if I had the opportunity.
