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PICKLED FISH 
Pan fish or northern, cut in chunks
Salted water (1/2 cup canning salt to each qt. water)
White vinegar
1 c. sugar
1 c. water
2 or more tbsp. pickling spices
1 c. white vinegar
1 c. sweet port wine

Soak fish 24 hours in salt water. Drain. Cover with white vinegar for 24 hours. Boil together remaining ingredients. Cool. Put layers of fish and onions in container. Pour mixture over fish. Refrigerate. Ready in about 2 weeks.
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