Saw this on "Globetrekkers" last night.
How does one go about it, and is good eats?
L
How does one go about it, and is good eats?
L
Wisconsin Fish Boil?
- Thread starter launderess
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SE WI here!
Have ben to them a few times since I live in WI but don't go often because both my husband and son are allergic to fish.
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.[1] 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.[2]
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 by then grill owners Annette and Lawrence Wickman when they decided to duplicate the trout boils held by local churches and civic groups but instead use the local whitefish.
Found on the Viking Grill's website:
If you can't make it to a fish boil - prepare one at home for yourself!
At Home Fish Boil - serves 8
16 chunks of Whitefish (2” slices)
16 small red potatoes (ends cut off)
16 small white onions (peeled)
1/2 lb. salt
2 gal. water
Add 1/4 lb of salt to water and bring to a boil. Add potatoes and boil for 16 minutes. Add onions and boil for 4 minutes more. Add fish and another 1/4 lb salt, boil for 10 minutes and drain into a colander. Serve with melted butter, lemon and coleslaw.
Serve with iced tea or your favorite brew. My personal recommendation is a tall frosty mug of Leinenkugals (local made beer). Enjoy!
Have ben to them a few times since I live in WI but don't go often because both my husband and son are allergic to fish.
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.[1] 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.[2]
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 by then grill owners Annette and Lawrence Wickman when they decided to duplicate the trout boils held by local churches and civic groups but instead use the local whitefish.
Found on the Viking Grill's website:
If you can't make it to a fish boil - prepare one at home for yourself!
At Home Fish Boil - serves 8
16 chunks of Whitefish (2” slices)
16 small red potatoes (ends cut off)
16 small white onions (peeled)
1/2 lb. salt
2 gal. water
Add 1/4 lb of salt to water and bring to a boil. Add potatoes and boil for 16 minutes. Add onions and boil for 4 minutes more. Add fish and another 1/4 lb salt, boil for 10 minutes and drain into a colander. Serve with melted butter, lemon and coleslaw.
Serve with iced tea or your favorite brew. My personal recommendation is a tall frosty mug of Leinenkugals (local made beer). Enjoy!
polkanut
Well-known member
I second that!!!
Leinie's "Honey Weiss" or "Summer Shandy" are excellent beverage choices. When you're at a fish boil in the Door County area then you'll receive cherry pie for dessert, and when in the Bayfield area it's raspberry pie. You can also serve slices of buttered rye bread and baked beans as side dishes too.
One of our Missouri Synod Lutheran churches hosts a fish boil every May as a fund raiser for Orphan Grain Train. OGT is an ongoing mission of the Lutheran Laymen's League. The link is to the Orphan Grain Train website.
www.ogt.org
Leinie's "Honey Weiss" or "Summer Shandy" are excellent beverage choices. When you're at a fish boil in the Door County area then you'll receive cherry pie for dessert, and when in the Bayfield area it's raspberry pie. You can also serve slices of buttered rye bread and baked beans as side dishes too.
One of our Missouri Synod Lutheran churches hosts a fish boil every May as a fund raiser for Orphan Grain Train. OGT is an ongoing mission of the Lutheran Laymen's League. The link is to the Orphan Grain Train website.
Orphan Grain Train
Orphan Grain Train is a Christian volunteer network that ships donated food, clothing, medical and other needed items to people in 69 different countries including the USA. A ministry that ships relief for human need worldwide.
www.ogt.org
That's a riot! thanks for sharing
In New England we call that a precursor to Fish Chowder, after the boil we add the milk/cream/and some bojacks add thickner too. Then serve in bowls.
Funny they don't add milk in the "dairy dells"!!
In New England we call that a precursor to Fish Chowder, after the boil we add the milk/cream/and some bojacks add thickner too. Then serve in bowls.
Funny they don't add milk in the "dairy dells"!!
polkanut
Well-known member
The fish boil originated along Lake Michigan which is not a very big dairy producing region of the state. I love the boiled potatoes and onions almost more than the fish. The church fish boil I mentioned earlier serves "Better Than Sex" cake for it's dessert. Ironic, isn't it? lol
passatdoc
Well-known member
polkanut
Well-known member
Much more appetizing, and definitely better smelling than lutefisk IMO.
58limited
Well-known member
Sounds good!
And it sounds similar to our crawfish boils down here, except we use a lot of spices, notably red pepper. We use potatoes, onions, corn on the cob, and sometimes sausage in the boil with the crawfish (or shrimp).
My mom is from New England and I love the baked fish medley that they make there: usually equal amounts of three kinds of fish are used: a mild white fish, a medium flavored fish, and salmon. The fish is cubed and put into a baking dish. It is then covered with buttered bread crumbs and baked until done. When I make it, I put just a little bit of cream in with the fish when I put it into the baking dish.
And it sounds similar to our crawfish boils down here, except we use a lot of spices, notably red pepper. We use potatoes, onions, corn on the cob, and sometimes sausage in the boil with the crawfish (or shrimp).
My mom is from New England and I love the baked fish medley that they make there: usually equal amounts of three kinds of fish are used: a mild white fish, a medium flavored fish, and salmon. The fish is cubed and put into a baking dish. It is then covered with buttered bread crumbs and baked until done. When I make it, I put just a little bit of cream in with the fish when I put it into the baking dish.
I sent the fish boil to a few people, and my brother said they often do that with his wife's family, except they use salmon. Now that I think about it I recall him telling me about it a years ago and trying it once. Don't recall more than that, just tat I haven't made it since.
