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Place filleted, clean and towel dried, northern pike, walleye crappies or etc. Cut in bite sized chunks in a salt brine made strong enough to float an egg (1/2 cup salt in large glass jar and 1/2 jar filled with cold water) (use pickling salt), the container should be glass or crockery. Let stand 48 hours. Drain well. Do not rinse. Cover fish in the crock or jar with white vinegar and let stand for 24 hours. Drain and throw away the vinegar. Boil 4 cups white vinegar. Take off stove and add 2 1/2 cups white sugar. Stir in one cup of Silver Satin wine. (If you do not use wine use 1 cup more vinegar and 1 cup sugar.) Pack fish in sterilized quart jars or pints. Add 1 teaspoon pickling spices per pint. Add onion slices. Pour syrup over fish and cover. Let stand two weeks in refrigerator until ready to eat. The fish flesh will be white, firm and taste like pickled herring.
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