Prepare fish. Filet pan fish are great but this is a good way to use bony fish. Soak fish filets for 24 hours in brine, consisting of 1 cup salt to 6 cups water, enough brine to cover fish. Drain. Soak in white vinegar (to cover) for 24 hours. Drain and rinse in clear water. Cut fish filets in small pieces (about 2 x 2).

2 c. sugar
1/2 c. white wine
1 1/2 c. water
2 c. vinegar

Desired spices, either pickling spices, or your own mixture such as mustard seed, celery seed, bay leaf, peppercorns, cardomon. Boil together a few minutes and cool. When cool, pour over fish which have been layered with raw onions in glass or plastic containers. Let set for 48 hours and enjoy.