Mild version
Tuna or salmon or unsalted sardines or unsalted anchovies (Drained and washed)
White wine
Vinegar
Mustard seed
Oregano
Celery seed (or Lovage)
Olive oil
Honey
Pinch of basil
Thyme
1 finely chopped mint leaf

Hot version
Tuna or salmon or unsalted sardines or unsalted anchovies (Drained and washed)
White wine
Vinegar
Olive oil
Small garlic clove, crushed
Ground rosemary
Sage
1 finely chopped mint leaf
Pinch of basil

In a bowl, thoroughly combine all ingredients.

This fish-pickle may be stored in a cold place (a cellar for example) in a glass jar for up to 2 weeks, and should then be replaced.