Doug, his memory is too classified. Pickled perch(pike or whatever you want) Slightly different from raw pickling, I fry my fish first, pat off all the oil or butter, sort of let them drip oil free. Don't have to de-bone them. Pickle juice, 2 cups vinegar, 1/4 cup sugar, bunch of chopped up onions dill and whatever other poison you want to add. Give it a quick boil, let it cool. Stand the fish up in jars pour the cool juice over them and put them into the fridge. Wait a couple days for the juice to permeate the fish, then have at it. Not everyone's taste, but hey, every tongues different. Eat within a month.