6 lb. fish, cut into small pieces (northern, walleye, perch, etc.)
2 c. white vinegar
2/3 c. pickling salt

Mix and pour over fish in a plastic ice cream pail; let stand for 6 days. Pour fish from one container into another once a day. On 7th day, drain, then soak in cold water to remove salt. Drain and pack fish with layers of sliced onion into small jars. Cover with 1 quart vinegar, 2 cups sugar, 1 tablespoon pickling spices. Bring to a boil, then cool. When cooled, add 1/2 cup Silver Satin wine. Seal jars; store in refrigerator.