Chop fish: to each quart of fish add 5/8 cup canning salt. Cover with white vinegar. Refrigerate for 6 days. Drain fish well, rinse and drain. Put in fresh water for 1 hour and drain again.

Mix equal parts of white vinegar and Italian Swiss colony white wine. Add 1 1/2 cup sugar to each quart and one 5/8 oz. canning pickling spice. Dice raw onion. Cover fish with mixture. Refrigerate for 3 weeks before using.