If the flavor of vinegar is too strong for your taste, add more sugar to offset it. The following are basic steps in pickling fish. Not all fish can, or should, be treated exactly the same, but the steps are similar. This procedure salt cures the fish. If you skip the curing step, use only previously frozen fish.
Preparation Remove the entrails, clean, and remove head and scales from whole fish.
Remove backbone in large fish by cutting lengthwise. This is not necessary on small fish such as herring. Curing Dry salt or brine cure for 5 to 8 days. Place top layer skin side up. Hold under refrigeration if possible.