Soak filet of fish for 30 min in brine (1 pound of salt for 10 poundS of fish). Let it dry on the screen for 15-20 min. Put it on the crust, cover with sweet onion rings (Vidalia is the best choice) and fresh grounded black paper, and put into the hot oven (350-400 F) for 35-40 min. Make some small holes to drain the steam. Use the wood stick to check if fish is ready. When ready, butter the top of this beauty with whipped cream and shred some fine chopped celery and basilisk on the top. It is always not big enough, - so delicious!

Use very thin dough (like for ravioli or dumplings). Make a ground, use several different kind of fish.Chop 1 pound of sweet onion (preferably Vidalia) for 3 pounds of fish. Add some Black and Cayman pepper.Before fill up shells add two table spoons of fried chopped onion and mix it really good. Seal each with dough of the size of hickory nut. Stone freeze it and keep in freezer. When time is right, put in boiling water (one teaspoon of salt for 1/2 gallon of water goes first) and after 5-6 minutes pelmeny are ready to serve in thick ceramic bowel. Horseradish tartar type souse served in separate sauce cup. Enjoy!

Chopped and mixed fried, smoked and boiled fish with fine chopped sweet onion (Vidalia). Use Alfredo souse instead of regular pizza souse. Add chopped olives, pickles, capers, and shredded cheese. Bake 12-15 min at 450-500 F. Before served butter up with mayonnaise and horseradish souse and shred some fine chopped bazilick and oregano.