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The fish are then placed in another wire basket and lowered in. After 9–10 minutes, when the fish are cooked, the oils rise to the top of the pot. The boiler then tosses a small amount of kerosene on the fire and the increase in flames causes a boilover. The fish oils spill over the side of the pot
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Many credit
Scandinavian immigrants for bringing the fish boil to Door County. Fish boils were originally used to feed large crowds of lumberjacks and fishermen. It was a quick economic way to feed large groups of people. It later became an attraction at restaurants.
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of the water. Up to one pound of salt per two gallons of water is used. The fish and potatoes are prepared in a cast-iron kettle. When the water comes to a boil, the potatoes, kept in a wire basket, are lowered in.
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and the fish is done. The fish chunks remain whole and firm. Chefs usually drip melted butter over the fish before serving. Scandinavian practice often includes ground
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in the melted butter; however, this practice is no longer observed in most commercial North
American fish boil fare. Although not part of the traditional recipe,
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The fish is cut into small chunks and cooked in boiling water with red potatoes. Some boilers add onions as well. Salt is the only seasoning used. It raises the
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Fish boils do not always involve a flare-up with kerosene or fuel oil. This practice originated in Door County to entertain tourists.
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258:(2nd ed.). Madison: Wisconsin Historical Society Press. pp. 85–86 – via Google Books.
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The Flavor of
Wisconsin: An Informal History of Food and Eating in the Badger State
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Sagamité and Booya: French
Influence in Defining Great Lakes Culinary Heritage
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Platter of fish boil, which is traditionally served in Door County
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populations. Fish boils enjoy a particularly strong presence in
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291:(Discusses a Native American origin to the fish boil.)
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in Door County, Wisconsin (Archived
February 10, 2021)
227:"White Gull Inn - traditional Door County fish boil"
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and along the coastal Upper Great Lakes, with large
117:and lemon slices are often served with the fish.
285:— includes a recipe (Archived February 4, 2012)
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166:Louisiana Creole cuisine § Crawfish boil
16:Culinary tradition in areas of Wisconsin
316:Cuisine of the Midwestern United States
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252:Hachten, Harva; Allen, Terese (2009).
75:can be used), with other ingredients.
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36:is a culinary tradition in areas of
56:. The meal most often consists of
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273:Photos of a traditional fish boil
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279:Upper Great Lakes Fish Boil
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54:Port Washington, Wisconsin
27:Baileys Harbor, Wisconsin
295:Scandinavian Horseradish
201:"Door County Fish Boil"
321:Door County, Wisconsin
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326:Cuisine of Wisconsin
283:Minnesota Sea Grant
181:List of fish dishes
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233:on March 24, 2015
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235:. Retrieved
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209:. Retrieved
205:the original
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156:Seafood boil
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115:tartar sauce
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42:Scandinavian
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311:Fish dishes
138:Food portal
111:horseradish
96:Preparation
46:Door County
305:Categories
187:References
69:lake trout
237:March 15,
211:March 15,
161:Crab boil
65:whitefish
50:Port Wing
38:Wisconsin
34:fish boil
176:Sagamite
151:Fish fry
146:Clambake
124:See also
67:(though
79:History
73:salmon
239:2015
213:2015
52:and
71:or
60:or
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32:A
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
