Clean fish, place in a crock, cover with plain salt (not iodized), a layer of fish and a layer of salt, ending with salt. This will make a brine and should cover the fish.

Let stand for 10 to 14 days, this will cure the fish.

Remove the brine, place fish in cold water, change water often. This will draw most of salt from the fish. Let stand in cold water 1 to 2 days. Skin and cut in chunks. Slice several onions and garlic.

Make pickling solution of:

1 part vinegar
1 part brown sugar (white may be used)
1-2 parts water
1 lg. pkg. pickling spice

Boil together a few minutes, let cool. I use a glass gallon jar or crock (not metal).

Make a layer of onion, garlic, fish and pickling solution, ending with onion making sure the pickling solution covers all.