| Fish Boil |
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Information AboutFish Boil |
| CATEGORIES ABOUT FISH BOIL | |
| seafood | |
| cuisine of the midwestern united states | |
| door county, wisconsin | |
| wisconsin culture | |
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The fish is typically caught by local fishermen, cut into small chunks and cooked in boiling water with the 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. HISTORY Though people have been boiling fish for thousand of years, it is believed the original fish boils in Door County were started over one hundred years ago by Scandinavian settlers on the peninsula. It is a similar tradition to the New England Clam Boil . EXTERNAL LINKS
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