I have never been a real big fan of pickled fish, but this recipe is pretty good. It works really well with bony fish like pike.
Filet and remove rib bones of fish. Cut into pieces. (don't worry about Y bones)
Put in large glass or plastic bowl in solution of: 1 cup salt to 4 cups water. Let stand 48 hours at room temperature.
Drain and rinse well with cold water. Put back in bowl & cover with vinegar, refrigerate for 24 hours.
Take fish out and drain, but do not rinse.
Brine: Bring the following ingredients to a boil then place in the refrigerator to cool.
(Makes 2 1/2 lbs of fish.)
2 cups white vinegar 5 whole cloves 1 cups sugar, 1/2 tsp. whole allspice, 4 bay leaves, 1 tsp. whole pepper corns, 5 to 10 cloves of garlic, 1 cup white wine (sweet wine, cheap stuff works just fine)
Put fish in jars with sliced onions & lemon, then pour cold brine over & refrigerate. Ready to eat in 2 weeks.
Occasionally I will throw a few hot peppers into one of the jars.