Clean and remove bones and skin. Cut in ½ inch strips. Put in large glass bowl in solution of
1 cup coarse salt and 4 cups water.
Let stand in frig for 24 hours. Drain and rinse well in cold water.
Put fish back in bowl and cover with white vinegar for 24 hours. Take
it out. Don’t rinse.
Make brine: Bring brine to boil and refrigerate till
cool. Put fish and generous slices of onions in wide neck jars. Cover
with brine. Leave at least 2 weeks before using. Keep in frig. The
longer in frig, the more tender.
