4 or 5 lbs. Rock or Pike
4 lg. onions, sliced
1 c. white vinegar
1/3 c. sugar
1 1/2 tbsp. whole mixed spices

Salt fish, refrigerate for several hours or overnight. Rinse lightly in cold water. Cover fish with boiling water. Cover with 2 sliced onions. Simmer 25 minutes. Reserve stock. Discard onions. Place fish in single layer in glass shallow dish with remaining onion slices.

Bring to a boil vinegar, sugar, and spices. Simmer 3 minutes. Strain. Combine hot liquid with 2 1/2 cups fish stock. Pour over fish and onions. Refrigerate for at least 5 days.