Cut fileted fish into pieces. Soak in salt water strong enough to float an egg for 48 hours. Drain. In plastic pail or jars, put layers of fish and sliced onions.

Heat 4 cups white vinegar, 3 cups sugar to a boil; cool. Add 1 cup white wine (Silver Satin) and 1 tablespoon pickling spice. Will be done and ready to eat in 1 week.

Size of pickling containers and amount of pickling solution depends of course on how much fish you have to do.