Family Tested & Approved
Soak fish fillets for 48 hours in salt water strong enough to float an egg. Rinse and cut into bite size pieces.
Soak in brine of 1 cup vinegar and 1 cup water to cover for 48 hours.
Make brine of 3 cups white vinegar and sugar (bring to boil and cool). Add 2 cups wine. Slice onions. Add to brine and pickling spice.
Let stand 1 week before eating.