4 c. water
1 c. salt

(Brine should float an egg.) Soak fish 48 hours; drain and cover with white vinegar for 24 hours. Drain. Layer fish and two lemons. Cover with syrup for 8 days.

2 c. white vinegar
1/2 c. white wine
4 bay leaves
1 tsp. allspice (whole)
1 tsp. black pepper (whole)
2 tsp. mustard seed
5 cloves
1 3/4 c. white sugar

Bring to a boil. Let cool and cover fish. Do not rinse fish when removing brine or vinegar. Keep refrigerated while curing and until eaten. Bones will dissolve during brine cure.