Pickled Fish and Squid or Octopus

1-1/2 – 2 lbs. Wild Alaskan Salmon, Octopus, or Squid
2 cups Vinegar
1 tbsp. White Wine
6 small raw Red Peppers
2 inches Ginger Root, smashed
2 tsp. Salt
2 cloves Garlic
6 whole Cloves
1/8 tsp. Sage
1 Bay Leaf

1. Combine all the ingredients, including the fish, in a cooking pan.
2. If you are using octopus or squid, cut it into bite-sized pieces.
3. Let mixture stand for 16 or more hours, depending on when you plan to serve.
4. Just before serving, place the cooking pan and contents on medium heat and simmer for 15 minutes.
5. Drain the fish or octopus.
6. Fry the fish or bite-sized octopus in a skillet containing olive oil until brown.
7. Serve.

Or just serve pickled in a salad.