2 tbsp. salt
2 tsp. whole mixed pickling spice
1 1/2 oz. dry white wine
White vinegar
7 tbsp. sugar

Fillet and skin any fish you care to use. Remove rib cages. Cut in 1 1/2 inch chunks or 1/4 to 1 inch strips. Fill a quart jar about 3/4 full of the fish, plus 1 medium onion, some lemon slices if desired. Pack all very loosely. Add salt, sugar, pickling spice, the white wine then fill to top with vinegar. Now shake jar to thoroughly mix. Refrigerate for 4 days and they're ready to eat. During the four days shake the jar from time to time.