Northern or sunfish fillets, skinned
1/2 c. pickling salt
Water
White vinegar
Pickling spice
Sliced onions
3 c. white sugar
4 c. white vinegar
1/2 c. white Port wine

Cut northern or sunfish fillets into 1 x 2 inch chunks, enough to fill a gallon jar about 3/4 full. Soak fish in a solution of 1/2 cup pickling salt and enough cold water to fill jar. Refrigerate 3 days.

Pour off salt mixture and rinse fish in cold water. Wash jar, return fish to jar and fill with white vinegar to cover fish. Again refrigerate for 3 days, covered.

Drain off vinegar and rinse fish in cold water. Rinse jar. Place layers of fish, pickling spice and sliced onions in jar to within 1 inch of the top. Use plenty of onions and 1/2 box of spices. Boil white sugar and vinegar. Let this cool and add Port wine. Mix well. Pour over fish mixture. Refrigerate for 2 weeks, covered. It's ready to eat. Put into smaller jars and store in refrigerator.