Step 1

Cut fish into 2-inch pieces.

Step 2

In a large glass jar combine vinegar, white vinegar and stir in salt. Add fish pieces and cover tightly. Refrigerate for 5 days.

Step 3

After 5 days drain off vinegar-salt solution and rinse fish well in cold water. Soak fish in cold water to cover for 1/2 hour.

Step 4

Make pickling brine. Use small clean jars and pack with fish pieces. Add cooled pickling brine to cover. Cover tightly. Refrigerate at least 2 days before sampling.

Step 5

It can be stored in the refrigerator for a month.