3 lb. salmon, white fish or carp (10-12 slices)
2 lg. onions
1 c. sugar
1 1/2 c. water
1/2 c. vinegar
1 tsp. pickling spice
2 bay leaves
2 cloves
1/4 tsp. salt

Slice onions in medium rings. In pot brown onions in sugar on low fire for about 1/2 hour, stirring often. When golden brown, add all other ingredients except fish. Bring to boil. Add fish and simmer on low for 15 minutes. When cool, remove fish carefully. Strain fish sauce. Put fish back into pan. Pour sauce over fish. Refrigerate.