6 lbs. fish
1/2 c. vinegar
2 onions, sliced
1 c. sugar
1/2 box pickling spice
3 bay leaves
Salt

Have fish filleted; should yield 3 pounds boned fish. Mix remaining ingredients with enough water to cover fish. Bring liquid to boil. Taste. Mixture should have strong flavor. Adjust seasonings. Add fish. Bring to boil. Reduce heat and simmer 1/2 hour. Cool. Remove fish to casserole with slotted spoon. Strain liquid over fish. Cover; refrigerate.