Cut up fish in small chunks. Make a brine of 1 cup salt and 4 cups water. Soak fish for 48 hours. Drain and rinse. Then soak fish in white vinegar for 24 hours. Drain, keep in cool place.

Make a syrup of 4 cups white vinegar and 3 cups sugar. Heat to dissolve sugar. Cool. Add 1 1/2 cups Silver Satin Wine and 1/4 cup pickling salt. Pour over fish packed in jar with onion and lemon slices (lemon slices optional).