Pickled Sweet Bonito or Other Oily Fish

3 lb bonito; filet (see note)

1 1/2 quart white vinegar

3 2 1/2 inch Cinnamon sticks

1/4 cup allspice; whole

1/4 cup mace; blades

1/4 cup peppercorns; whole, black

1/8 cup cloves; whole

3 large onions; thinly sliced

1 3/4 cup sugar or splenda

Note: Use any oily fish such as herring, mackerel, bluefish, tuna, bonito, salmon, etc.  Filet but leave the skin on and remove as many bones as possible without tearing up the fish.

Combine all ingredients except the fish and boil for 15 minutes.  Add fish, simmer for 10 to 15 minutes, depending on the thickness of the filet.  The fish needs to firm up.  Let the fish cool in the liquid.  Refrigerate in the cooking liquid, covered.  Will keep one month.  Serve as is or with sour cream.

This is an adaptation of a recipe from Alan Davidson's North Atlantic Seafood.