Ginger Pickled Salmon or Halibut

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Cut fish into serving-size pieces.
In a large pot, bring water, vinegar, brown sugar, ketchup, pickling spices, bay leaf and thyme to a boil. Add fish, then reduce heat and simmer, covered, for 10 minutes.
Gently turn fish over and cook five minutes longer.
Remove pot from heat. Add ginger and onion.
When cool, carefully transfer contents of pot to a large casserole, cover and refrigerate.
Let fish marinate for three to four days before serving.

Note:

Fish will keep seven to ten days in the fridge.

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