Filet fish and cut into bite-size pieces. Add 5/8 cup salt to each quart of fish. Cover with white vinegar. Let stand 4-6 days, at 40 degrees. Stir occasionally by hand. Remove fish from brine and drain, rinse well with cold water. Place in wide mouth jars alternately with layers of sliced onions.

Cover with solution of: 1 qt. white Port wine 1 1/4 c. sugar 5/8 oz. mixed pickling spices

Heat until sugar dissolves, cool. Pour over fish chunks. Let stand 1 week before eating.