Fish boil

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A fish boil is a Great Lakes culinary tradition in areas of Wisconsin(USA), with large Scandinavian populations, particularly Door County, Port Wing and Port Washington, Wisconsin. The meal consists of Lake Michigan or Lake Superior whitefish (though lake trout can be used), with other ingredients.

The fish is typically caught by local fishermen, cut into small chunks and cooked in boiling water with red potatoes. Some boilers add onions as well. Salt is the only seasoning used, and used only to raise the specific gravity of the water.

The cooking of the fish is an elaborate presentation. Restaurants typically ask that patrons arrive a half hour early to witness the boiling. The fish and potatoes are placed in a cast-iron kettle. When the water comes to a boil the potatoes, kept in a wire basket, are lowered in.

The fish are then placed in another wire basket and lowered in. When the fish oils rise to the top of the pot, the boiler will add a small amount of kerosene to the flames. The increase in flames causes a boilover, the fish oils spill over the side of the pot, and the fish is done.

The fish boil was started at the Viking Grill in Ellison Bay, Wisconsin. When Viking Grill owners Annette and Lawrence Wickman began their commercial whitefish boil back in 1961, they knew local folks would support their venture. Churches and civic groups had been holding trout boils for many years so a commercial fish boil seemed like a logical way for Annette and Lawrence to increase their restaurant business. But since trout was in short supply, Lawrence turned to the plentiful whitefish, a mild flavored fish caught locally, insuring a fresh product.

The Wickmans served the fish with new potatoes, sweet white onions, coleslaw, pumpernickel bread, lemon wedges, Kosher pickles and topped it all off with a piece of Door County Cherry Pie.