Pickled Fish?

Hi Joe and Sandy:
I know that it's been a long time since we had the conversation, but
here is the recipe for the pickled fish. My sister-in-law, Sue says
that she uses Northern, which might not be available in GA, so she
suggested any other firm white fish, such as orange roughy, cod, maybe
halibut. If there is anything you don't understand about the recipe,
you can call her at 763-529-8294, afternoons after 4PM, PST is best for
reaching her. I hope that you enjoy this as much as I did. It's the
only way she will eat pickled fish, such as herring, which she says is
too mushy. I'm passing along the tomato jam recipe to her and sorry
to say, I haven't tried it yet, but maybe tomorrow! Hope all is well
and Happy New Year.
Denise

Pickled Fish

For pickling solution, in a glass or tupperware container (don't use
metal) with a tight lid combine 5/8 cup (a rounded 1/2 cup)
canning/pickling salt per quart of fish to be canned with white vinegar
to cover. Increase the amounts as needed, depending upon how much fish
you will pickle. Stir together and continue stirring to dissolve the
salt, while preparing the fish. To prepare fish, cut into cubes, about
1 in square and make sure that they're free of bones.
Add the fish to the pickling solution and be sure to cover tightly.
Store in refrigerator and soak fish for 5 days, taking the container
out of the fridge and shaking once per day to dissolve salt.
After FIVE days, take fish out of refrigerator and pour into a
colander. Rinse under cold water for 30 minutes.

You're now ready to pack the fish into quart jars ( old pickle jars
work too). Before you put the fish in jars, prepare the brine.
Mix 2 parts of vinegar to 1 part sugar( or slightly less) and heat to
dissolve the sugar. The amount you make, depends upon the amount of
fish you are using. This mixture should be cooled to about room
temperature when you are ready to use.

Pack the fish into the jars, using a layer of fish, then a layer of
onion (Sue uses yellow hamburger onions) and repeat until the jar is
half full. Add 2 rounded Tbsps. of whole pickling spices in each jar,
which you can leave loose or tie up in a bit of cheesecloth.
Pour brine into the jar, wipe edges well and put a double layer of
saran wrap over jar to prevent rust. Add the ring and lid.
Refrigerate for at least two weeks before eating. This fish can last
for 6-9 months. Sue replaces the saran wrap after a while to keep the
lids from rusting.