Pickled Fish

    4 1/2 pounds  fillets, cut into bite-sized pieces (any firm, white fish will do)
    7 cups water
    1 cup coarse salt
    1 bottle white vinegar
    2 1/2 cups sugar
    1 cup white port, or any other really sweet white wine
    2 onions, thinly sliced
    1/4 cup pickling spice
    2 whole dried cayenne peppers

     Fill gallon jar with 7 cups water and 1 cup coarse salt. Stir until dissolved. Add cut-up
     fish fillets to jar. Refrigerate 48 hours. Drain and empty jar and rinse well. Return fish
     to empty jar and cover with white vinegar. Refrigerate 24 hours. Remove fish from
     jar, but save vinegar. Boil 4 cups vinegar for 2 minutes. Remove from heat and add
    sugar. Stir until dissolved and let cool. Add  spices and 1
    cup white  wine. Layer fish in jar, alternating with thin slices of onion.
    Completely cover with liquid. Let stand in refrigerator for 2 weeks.
 

Here's my ''Fish Market'' Recipe:

Harley Dan's Pickled Fish
 

Fillet & skin the fish, then cut up into pieces.

Salt fish using 1/2 cup of pickling salt to 1 quart of fish.

Put into crock and cover with cider vinegar.

Let stand 5 - 7 days in cool place.

Rinse with cold water. The fish will be very firm.

Drain well.

Heat 3/4 cup sugar & 1 cup white vinegar & 1 cup of white wine. (Gallo Blanc or similar). Allow to cool after all sugar is dissolved.

Pack fish in jars with lots of sliced onions. Add 1 teaspoon of pickling spices per quart. Dried hot peppers or cloves may also be added if desired. Don't forget garlic if you like it.

Pour juice over fish.

Let stand a few days before eating to blend flavors.

Keep in refrigerator until eaten.