Steak fish, cut into bite-size pieces. Put in salt brine (that floats an egg) and leave 48 hours. Drain and cover with white vinegar for 24 hours. Drain and throw away vinegar.

Put layer of fish and layer of onions in jar until jar is filled. Heat 4 cups white vinegar and 3 cups white sugar until sugar dissolves. Boil 2 minutes and cool. Add 1 cup Silver Satin wine and 1/4 cup pickling spice. Pour on fish in jars. Keep fish cold. Ready to eat in week or ten days.