After filleting the fish cut into pieces about 1/2 in square, place the cunks in a non-metallic container and cover with a mixture of water and canning salt. Cover the container and place in the refrigerater for 24 hrs. Now slice and chop onions,cauliflower and beets. After pouring of the liquid covering the fish, loosely pack the fish and veggies in quart jars. Pack them in layers of fish and veggies.
Now mix and boil the following mixture:

After the mixture has boiled let cool. Now, add 1/2 C. White Port Wine to mixture. Put 10-15 whole allspice on top of fish and pour the liquid mixture over fish. To each jar of fish add one bay leaf on top of fish. Fasten the lids on the jars and refrigerate. For best results, let stand for 3-4 weeks before eating.