you can do it 2 ways....pickle it as you would any normal fish(cold refrigeratrion), or use a pressure cooker and can them.
Cut them up into good size chuncks and into your canning jar.
you can use apple cider vinegar or whatever vinegar you like
corriander seed
thyme (fresh)
sea salt or kosher salt
pepper
a fresh chili
garlic clove and some sliced onion.
top it off with your vinegar and alittle water to your liking, and pressure cook them for a specified amount of time according to your pressure manufactures specs.

mess around with the water/vinegar ratio to your taste...everyone is different in their taste. This is a very forgiving recipe, just make sure all your canning lids and cans are sterile, and new lids, never re-use,....and all will be good.