Mix 1 cup pickling salt per quart of water; making enough to cover fillets. Soak 48 hours. Pour off brine mixture; soak fillets in white vinegar 48 hours. Pour off vinegar.

Boil for 10 to 15 minutes: 1 c. water 3/4 c. sugar 2 or 3 tbsp. pickling spices

Cool. Add 1 cup white port wine. Layer fish and onions in jars. Pour brine over and seal.