Pickled Fish

4 cup water
1 cup salt

(Brine should float an egg.) Soak fish 48 hours; drain and cover with white vinegar for 24 hours.
Drain. Layer fish and two lemons. Cover with syrup for 8 days. 2 cup white vinegar

1/2 cup white wine
4 bay leaves
1 tsp. allspice (whole)
1 tsp. black pepper (whole)
2 tsp. mustard seed
5 cloves
1 3/4 cup white sugar

Bring to a boil. Let cool and cover fish. Do not rinse fish when removing brine or vinegar.
Keep refrigerated while curing and until eaten. Bones will dissolve during brine cure.