1. Cut fish into small pieces. Make a salt brine to float an egg. Soak fish for 48 hours. Refrigerate.

2. Drain and soak in white vinegar for 48 hours. Refrigerate.

3. Drain and run cold water over fish to get salt off. DRAIN VERY WELL.

4. Combine the following and let simmer for 5 minutes (cool) : Tie in bag 4 bay leaves 2 tbsp. mixed pickling spices 1 1/2 c. white sugar 1 tsp. whole cloves

Pack in glass jar, layer of fish, then layer of raw onions. Do this alternating until fish are gone. Pour cooled mixture over fish and onions, including spice bag that is buried in middle of the fish and onions. Seal. Refrigerate. Ready to eat in 2 weeks. Do not break seal, in meantime, or it will not turn out.