2 lb. fish, filleted
1 c. salt
4 c. water

Soak 24 hours. Pour off. Soak in distilled white vinegar for 24 hours. Pour off. Boil: 1 c. water 1 1/2 c. sugar 4-6 tsp. pickling spices

Let cool. Add 1 cup white port wine. Put fish in jars in layers with sliced onions. Add 10-15 whole allspice. Let stand 2 weeks.