Pickled Fish?

I consider myself to be an adventurous eater, with a few rare times where I may not be able to bring myself to try something. While I have not tried pickled fish, nor have I tried to CREATE pickled fish, I am considering trying to add this preserved food item to my pantry. I enjoy pickled everything else, why not fish?

For those of you who may eat pickled fish, what are your favorite ways to consume it? For those of you who may make pickled fish, how do I not accidently give myself food poisoning!?

I recall memories of the older generation of my family mentioning pickling pike they caught in the local lakes because of all the bones they had made them not easy to fry. Its all a little bit fuzzy. My household has been getting more and more interested in fishing so I'm thinking about how I could obtain yields through this hobby. Pickling might be one way to preserve said yield!

Maybe start with ceviche - not pickled in the traditional sense but "cooked" using lemon or lime juice.  The method turns the fish white, as if it were cooked, but not for long term storage.  More salad type ingredients added before serving.  A great summer treat.
Just had an internet forage - no long term storage safe method known.
Some cultures lightly cook the fish first then add a pickle mix.  Further additions awaited with interest - it's always good to have an alternative to the boiled (ugh) steamed (better) fried (best) methods.

Pickled herring is part of my family history, and while I cringed at it as a child (too intense) I love it now.

Of course my wife won't kiss me for 24 hours afterwards, but that's the price of tradition.