Instructions: Combine 2 sliced onions, the pike, salt, pepper and water in a saucepan. Bring to a boil and cook over low heat 25 minutes.

Carefully remove the fish and place in a bowl or jar alternating in layers with the remaining 2 sliced onions.

Mix the vinegar, sugar, pickling spice and bay leaves with the fish stock. Bring to a boil and pour over the fish. Cover and let pickle in the refrigerator for 2 days before serving.

Serves 6 and will keep 2 weeks.

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