Cut the filleted fish (about 1.5 pounds) into chunks.Make a salt brine by adding 1 cup of salt to a quart of water. Add the fish chunks to the brine in a large glass jar or other glass container, and refrigerate for 48 hours.Drain and add enough white vinegar to cover the fish. Refrigerate for another 48 hours. Drain.In glass jars make a layer of fish followed by a layer of thinly sliced onion, more fish, and so on until each jar is almost full.Make pickling brine by boiling the following for five minutes: 2 cups of white vinegar, 1 cup of sugar, 1/2 cup of white wine, 1/4 piece of sliced lemon squeezed (and add the squeezed portion), and a tablespoon of pickling spices. Let the brine cool and pour enough into each jar to fill it to the top. Refrigerate for 7 days. Yes, it's a long wait.Shell two- or three-dozen hard-cooked eggs and let them cool. In a large glass jar or wide-mouth stone crock, add the 16-ounce can of sliced beets with the juice, 1/2 cup of thinly sliced onion, 4 bay leaves, 6 whole cloves, 1 cup of brown sugar, 1/2 teaspoons of red food coloring, and 2 cups of white vinegar. Mix and add the eggs, more vinegar if required to cover the eggs, and refrigerate for at least 2 days.