*Cut fish into 1" to 2" pieces soak in 1st Brine for 48 hours.1st brine is as follows: 4 cups water, 1 cup canning salt, refrigerate 48 hrs. *Drain and rinse, cover with white vinegar, let set 24 hours in fridge. Drain, pack in container with onion and 2nd brine, as follows **2 cups sugar **2 cups white Vinegar **2 Tsp Mustard Seed **1 Tsp Whole All spice **4 Bay leaves **1Tsp Whole cloves **1 Tsp Peppercorns *Bring to Boil *Cool (very important) *Add 1/4 cup lemon Juice *Pour over fish *Refrigerate for 10 days
7-up northern
2"-2 1/2" of 7-up in a pan Bring to a boil. Cut filet into pieces drop in half of a filet for 4-5 minutes. Take out and dip in butter, salt and pepper. Eat warm or cold.