Mines simple, in fact I tell my friends if they use it don't add a bunch of other stuff. It's awesome. I like sockeye when I have it, but silvers work to.
Filet and skin approx 5 pounds (2 nice fish) cut into 1x1 chunks
Place fish, 1 cup salt, and one cup cold water in a container and refridge over night. Mix it once if you want.
On the stove, low heat, mix 1 quart white vinegar, 1 1/2 cups white sugar, and 2 1/2 cups water. heat until sugar has dissolved. Pour the mixture into
a gallon jar and refridge over night.
Rinse the fish really well and layer in the jar with 2 cut up yellow onions, whole Allspice and Bay Leaves. Fill the jar with the brine and let it set for 3 days. Then start eating it.Don't worry about pin bones they soften up as the vinegar cooks it. Enjoy!
