filet your fish and soak in pure salt saturated water for 24 hours.( gallon water to pound of salt or two pounds, does not matter, just use alot of salt it won't hurt anything). Rinse off the fish and cut it into size pieces you desire. Try to trim any exposed meat away. If it turned a little white in the salt cut it off, I try to skim 1/16 off all the flesh. (keep in mind the smaller you make the pieces the faster the pickle gets in) cut 4 walla walla's in a large bowl and layer the fish pieces between it. let this chill for two hours in frig to get it (very firm) this is key. mushy fish has good flavor but poor texture.

Boil these items

2 quarts Hienz apple cider vinegar
3 pints water
3 cups sugar
2 tbsp salt
3/4 cup pickling spices with cloves
1 cup white cooking wine

After boiled this must be cold to put this on the fish or it will cook it into mush.

I don't normally share secrets but this is one that everyone should enjoy!

Most important is use good fish!!

YOU CAN'T MAKE CHICKEN SOUP OUT OFF CHICKEN S#IT.

Yeah, I think this is the one that Stlhdr1 used to break out and share on the water.

If so, it's as good as it gets!!!!!

This with CR Summer king is to DIE for!!!!!

I have another good one that I'll put here when I find it.

Sounds tasty....might try with some coho in the next couple weeks.How long ya gotta wait before consumption?. A month?.Good luck,
SZ