Fillet fish and cut into pieces. Put fish into brine, made with 4 cups water to 1 cup canning salt. Let stand for 48 hours. Shake occasionally.

Drain and rinse well. Cover with white vinegar for 24 hours. Drain. Do not rinse.

Brine for 1 gallon fish:

6 c. white vinegar
3 3/4 c. sugar
1 box pickling spices

Bring to boil. Then cool in refrigerator.

Layer fish and onion slices in glass container or crock. Pour over cold brine. Cover and refrigerate 2 to 3 weeks before using. Fill container only 2/3 full.

This is a good way to use rough fish or "bone-y" fish.