PICKLED SALMON

4 pounds wild salmon, 1-quart champagne vinegar, 1/2 cup of white sugar, 1/2 cup sea salt, 6 bay leaves, 1 1/2 ounces whole peppercorns, 1 1/2 teaspoons ground nutmeg, 5 tablespoons ground mace, 3 tablespoons pickling spice, 1 medium yellow onion, sliced, 1 tablespoon vegetable oil.

Wash the salmon and wrap in a sheet of cheesecloth st aside.  Get out a large soup pot, add the sugar, sea salt, bay leaves, vinegar, peppercorns, nutmeg, mace, pickling spice, onion, and 6 cups of water.  Add the salmon and bring to a rapid boil.  Reduce heat to a simmer and cook for 40-45 minutes.  Remove from the water and change the cheesecloth to a dry piece.  Refrigerate for about 6 hours, add oil to the salmon