Contributed by:
Smoky

Start with fresh fish, dressed, gutted, filleted and rinsed. If it is herring, cut away the dark strip near the backbone. Let the fish drain after rinsing under cool running water.

Lay the fish loosely in a non-reactive container, plastic/glass/stainless/crockery and cover with a brine made of:

    2 qts water 1 cup white vinegar (5% acidity)
    1 1/4 cup non-iodized salt

Mix additional brine in the ration, if more is needed to cover. Store below 60 degrees for about 48 hours but remove earlier if the skin starts to wrinkle or the meat darken. Time depends upon temperature, size of fish, etc. experience will develop.

Remove from brine, rinse and soak in cold water for 8-9 hours to remove salt, then drain and place in cure. You can rinse out and reuse the same pot.

Cure for 10 lbs Brined Fish

In a suitable stainless pot add:

    2 C. water
    3 oz. whole allspice
    2 oz. bay leaves, broken,
    2 oz. mustard seeds
    1 ounce cloves
    1 oz. black pepper corns
    1 oz. white pepper corns
    1/2 oz whole cloves
    1/2 oz cinnamon

Bring to a simmer and remove from heat. Add 4 cups white vinegar and allow to cool. Then add 1/2 lb thinly sliced onions and 1/2 lb thinly sliced carrots. Allow to sit overnight, covered, in a cool place.

Cut the fish into 1-1/12 inch long by 1 inch wide strips and layer in the crock. After each layer add onions, carrots and spices to cover. Allow to stand at least 24 hours below 60 degrees. Remove and repack into clean glass jars, adding a few fresh spices, onions, carrots for appearance. These must be stored refrigerated, but will last up to 6 months if properly maintained.

To convert this to a white wine sauce, use white wine vinegar for 1/2 the vinegar and substitute white wine for 1/2 the water after the spices have been heated and cooled. Have fun,

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