1 gal. fish
1 c. oil
1/2 c. white vinegar
1 lg. can tomato juice (46 oz.)

Cut up fish in roaster pan. Put fish in layers with (scant) 1/4 cup salt. Shake of pepper. Pour oil, vinegar, tomato juice over the fish. Bake 5 hours at 325 degrees. Process in pint jars. Water bath 1 hour.