Salmon or trout - best

Put single layer of steaks or fillets (add bones and fins to jell) in a pan with enough water to cover. Add small amount of salt. Bring to a boil and baste until done, 12-15 minutes. Line large stainless steel or granite pan with layer of finely chopped onion, then fish, a sprinkle of pickling spice. Put a thinly sliced piece of lemon on each piece of fish. Repeat layers of onion - fish - spice and lemon until gone.

Meanwhile boil 4 parts white vinegar and 3 parts sugar to make a syrup. Pour over fish to cover. Weight with dishes to keep it submerged. Cool. Then refrigerate. Ready in 4 days.