Sorry Farmboy.... your brine doesnt sound so good.... Try this... Its just like store bought herring, I normally use pike for this as the bones all disolve in the salt and vineager
5 cups Heinz vineager 5/8 cup canning salt
Cut filleted fish into bite sized chunks. Brine in above mix for 7 days in fridge. Drain. I give it a quick rinse at this time. Make your brine the day before your fish comes out, it has to cool
Brine-
3/4 oz pickling spice 3 cups sugar 2 cups white port wine
Boil above for 10 min, cool, strain spices Place brined and drained fish into jars. Layer with onion (A quart usually takes about 1 to 1 1/2 medium). Cover with wine sauce and let stand 7 days before enjoying.
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