Tony: I have used this recipe for years and get many compliments on it. I usually use small northerns and you don’t have to de-bone them. Daryl
DARYL'S PICKLED FISH
Cut fish into bit sized pieces. Soak in a salt brine that is able to float an egg for a period of 48 hours. Drain and rinse fish. Soak in vinegar for 24 hours. Pack fish in sterile jars, with fresh onions and fish in alternate layers.
In a sauce pan combine the following:
4 cups white vinegar 3 cups sugar
Heat mixture until sugar is dissolved. Cool - then add 1 cup Port Wine (must be 17% alcohol or stronger) 1/4 cup (or more) of pickling spice
Pour mixture over the fish and onions in the jar. Seal & refrigerate. These keep well in the refrigerator for a long time.
