Northern or muskie
Sliced onions
Vinegar
Salt

BRINE:

2 c. white vinegar
1 c. white sugar
1 c. water
1 c. sweet white port wine
1 tsp. pickling spices

Filet fish and cut in small pieces. Soak 24 hours in salt water (salt to water ratio is right when an egg floats in solution - 2 cups salt and 1 gallon water). Drain. Soak 24 hours in vinegar. Place layer of sliced onions, layer of fish in container, continue to layer until full. Boil brine ingredients together. When cooled, pour brine over until covered. Start and end with onions. Refrigerate. Will last months in refrigerator.