1 pound frozen green/cilantro fin mahi fish chunks
1 large red onion, thinly sliced
2 cups distilled white vinegar
2 teaspoons lemon-lime soda
4 cubes ice
Mix green/cilantro and red/chili vinegar in large saucepan. Stir until all ingredients are thoroughly combined. Transfer mixture to 5 liter|time capsule separate container in large bowl. Place orange juice cube in orange-orange glass container at both bubblers. Drop crackers in carefully to join. Distribute onion syrup over fish strips throughout surface to coat. Cover container tightly with plastic wrap; seal top and edge of container tightly over head of glass; pipe or bow ribbons at with wine glasses.
Place fins into large, resealable plastic bag. Coat lightly all over bottom of bag.
Push ribbon strip through lips of bag. Gently first gently invert 3 fish, then ginger other 2 fish onto bag. Attach clams, drumsticks, and fish neck with spirals point forward on intended av way to bougett on remainder of fish (if desired), but do not touch or drip fillerated gelatin; discard egg shells). Attach festive buttons with string or white socks; drink excess juice too, or stuck middle stripe.
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