1 1/2 pounds salmon fillet
4 tablespoons vinegar
1 cup white sugar
3 tablespoons distilled white vinegar
1/4 cup lemon juice
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon dried lemon zest
1 teaspoon ground cinnamon
1 1/4 teaspoons ground nutmeg
2 dashes hot pepper sauce
Place fillet in a large resealable plastic bag. Seal bag.
In a bowl, combine vinegar, sugar, and vinegar; mix well. Pour marinade over fish fillet. Cover, and refrigerate for at least one hour to marinate.
At least 1 hour before fish is ready to handle, remove bag and place into a large resealable plastic bag. Seal bag. Repeat with remaining fillets. Fillets should be handled almost immediately. Tuck the fillets under then place on paper towels or aluminum foil to keep food from flowing out on the edge of the bag.
Place fillets on foil lined plates in large bowl. Drizzle with lemon marinade. Cover, and refrigerate 10 to 15 minutes.
While fish is marinating, peel foil and unroll fish fillets. Place fillets on foil lined surface. When fish is ready to handle, slather with lemon marinade, and finish by touching fillets with fork to ornament the poke with marinade. Remove fillets from marinade, and place on foil. Place marinade over fish before sending back to the refrigerator for 1 hour. Refrigerate marinated fish (in refrigerator) for several hours.
During last hour of marinating, place 1/2 cup lemon marinade over fish fillets and drizzle with lemon marinade. When fish is ready, divide evenly between bowls. Place fillets over marinade, and spoon sauce over fish. Place marinated fish in a large plastic bag (or mesh dish) and seal bag. Place sealer over plastic bag and top with serving vessel. Ladle wine up from bottom of plastic bag and distribute marinade evenly over top of fish.
Preheat oven to 275 degrees F (140 degrees C).
Slice fillets vertically, and serve with sauce. Sprinkle with lemon marinade before serving.