Fillet fish and remove skin. Cut in small pieces and place loosely in jar. Add 5/8 cup salt for each quart fish. Cover fish with white vinegar and let stand in refrigerator 5 days.

Wash pieces of fish in cold water and let stand in water 1/2 hour. Pack loosely in jar again, slice raw onion to each jar. Cover with 2 parts white vinegar and 1 part sugar. Add 1 tablespoon pickling spice in each quart. Do not seal. May be eaten in 2 days.