and its not bad by the way
I only did a small batch to see how it would come out and will do it again for sure
So here how it goes I took about 8 fillets off 33 cm salmon deboned them skined them and cut them into bight sized bits ( about 1" squares )
then using about a cup of salt filled a 750 ml jar with a layer of fish and a layer of salt then poured white vinegar in till it covered the batch by and inch or so
gave it a shake to stir the salt and vinegar and put it in the fridge for 5 days giving the brew a shake each day to stir it up as the salt settles
I made up the finishing brine on the forth day and put in the fridge so it would be cold to assemble
that was
2 cups of white vinegar
1 1/2 cups off white suger
1/2 of white wine
2 teaspoons of mustard seeds
1 teaspoon of pepercorns
1 teaspoon of whole allspice
5 whole cloves
4 bayleaves
put in a pot and bough to the boil and simmered for 5 min , then cooled and refidgerated
this was more than enough to do a small batch
after the 5 days the first brine was drained off and the fish got a quick rince in cold water
the fish was then layed bach in the jar with a layer of onion - fish , onion and so on till the jar was full
and the second now cold brine was pored in
with the lid on moving the jar around to shake the air bubbles out of the mix
it was then left in the fridge for 3 more days
for those that like pickled fish it's worth a go - very nice on crackers with a beer or two
it also works well with yellow tail scad ( yakkas ) or Cowenyoung ( jack mackeral )
I also pickle Silver Trevaly
all pickle up well and dont last long in my fridge