INGREDIENTS:  (For each quart)
    3/4  quart of fish chunks or strips
         2  tablespoons salt
         7  tablespoons sugar
         2  teaspoons whole mixed pickling spice
         1  medium onion, diced
White or Apple Vinegar to fill jar

DIRECTIONS:
   Thoroughly clean glass one-quart jar(s).  Fillet fish to remove major bones and cut fish into 1″ x 1″ x 1/2″ chunks.  Fill jar no more than 3/4 full with fish chunks and onions.  I add fish chunks, onions and spice/sugar/salt mix in layers, adding vinegar as I go.  If you have enough fish to fill more than one quart, mix more ingredients as directed for each quart.  Add vinegar to fill each jar and mix thoroughly.  Refrigerate for four days, shaking jar to mix each day.  Once you try the basic method, feel free to experiment with more or less sugar, or spices (not the salt), try adding diced red pepper, garlic, dry white wine, or whatever you fancy.  Ready to eat after four days.