Pickled Sour and Salty Bonito or Other Oily Fish

4 lb bonito; filet (see note)

2 quart water

2 1/2 cup Salt

1/4 cup olive oil

1 knob ginger; fresh, peeled, sliced

2 large onions; thinly sliced

3  chilies, hot; thinly sliced

1 tablespoon mustard

2 cloves garlic; thinly sliced

2 quarts white vinegar

Note:  Use any oily fish.  Skin it, remove as many bones as possible without tearing the fish.  Cut into 1 to 1 1/2 inch cubes.

Heat water and salt together and dissolve the salt.  Let cool.  Put fish in a pickling crock. (We use a plastic tub with a spring loaded lid that puts pressure on the contents, but a glass or stoneware crock with a weight on top will also work.)  The fish should be immersed in the salt water and set aside overnight at room temperature.

(Although in summer I'd put it in the basement and not let it get over 70 degrees.)

Remove fish from the brine and dry it with paper towels.  Heat oil and saute the fish for a few minutes.  Remove from the oil and let cool. Reserve the oil.

Grind the ginger and onions in a food processor until finely chopped. Saute and stir for one minute the paste, chilies, mustard and garlic in the pan used for the fish.    Add vinegar and bring to a boil.  Let cool.

Put fish in jars, pour mixture over.  The vinegar mixture should cover the fish.  Cover the jars, refrigerate.  The fish will be ready in two days.