Fish boil
Encyclopedia
A fish boil is a Great Lakes
culinary tradition in areas of Wisconsin
(USA) and along the coastal Upper Great Lakes, with large Scandinavia
n populations. Fish boils enjoy a particularly strong presence in Door County
, Port Wing and Port Washington, Wisconsin
. While fish boils traditionally focus on native whitefish, the practice became widely practiced along much of the coastal Great Lakes during the King Salmon boom. At one time, fish boils were as common as BBQs during summer to autumn months.
The meal most often consists of Lake Michigan
or Lake Superior
whitefish
(though lake trout
or locally caught salmon
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 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.
Great Lakes
The Great Lakes are a collection of freshwater lakes located in northeastern North America, on the Canada – United States border. Consisting of Lakes Superior, Michigan, Huron, Erie, and Ontario, they form the largest group of freshwater lakes on Earth by total surface, coming in second by volume...
culinary tradition in areas of Wisconsin
Wisconsin
Wisconsin is a U.S. state located in the north-central United States and is part of the Midwest. It is bordered by Minnesota to the west, Iowa to the southwest, Illinois to the south, Lake Michigan to the east, Michigan to the northeast, and Lake Superior to the north. Wisconsin's capital is...
(USA) and along the coastal Upper Great Lakes, with large Scandinavia
Scandinavia
Scandinavia is a cultural, historical and ethno-linguistic region in northern Europe that includes the three kingdoms of Denmark, Norway and Sweden, characterized by their common ethno-cultural heritage and language. Modern Norway and Sweden proper are situated on the Scandinavian Peninsula,...
n populations. Fish boils enjoy a particularly strong presence in Door County
Door County, Wisconsin
Door County is a county in the U.S. state of Wisconsin. As of 2000, the population was 27,961. Its county seat is Sturgeon Bay. Door County is a popular vacation and tourist destination, especially for residents of Wisconsin and Illinois....
, Port Wing and Port Washington, Wisconsin
Port Washington, Wisconsin
Port Washington is the county seat of Ozaukee County in the U.S. state of Wisconsin. The city is about 25 miles north of Milwaukee and 110 miles north of Chicago. In the 2000 census Port Washington had a population of 10,467...
. While fish boils traditionally focus on native whitefish, the practice became widely practiced along much of the coastal Great Lakes during the King Salmon boom. At one time, fish boils were as common as BBQs during summer to autumn months.
The meal most often consists of Lake Michigan
Lake Michigan
Lake Michigan is one of the five Great Lakes of North America and the only one located entirely within the United States. It is the second largest of the Great Lakes by volume and the third largest by surface area, after Lake Superior and Lake Huron...
or Lake Superior
Lake Superior
Lake Superior is the largest of the five traditionally-demarcated Great Lakes of North America. It is bounded to the north by the Canadian province of Ontario and the U.S. state of Minnesota, and to the south by the U.S. states of Wisconsin and Michigan. It is the largest freshwater lake in the...
whitefish
Freshwater whitefish
The freshwater whitefish are fish of the subfamily Coregoninae in the salmon family Salmonidae. Along with the freshwater whitefish, the Salmonidae includes the freshwater and anadromous trout and salmon species as well as graylings...
(though lake trout
Lake trout
Lake trout is a freshwater char living mainly in lakes in northern North America. Other names for it include mackinaw, lake char , touladi, togue, and grey trout. In Lake Superior, they can also be variously known as siscowet, paperbellies and leans...
or locally caught salmon
Salmon
Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
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
Specific gravity
Specific gravity is the ratio of the density of a substance to the density of a reference substance. Apparent specific gravity is the ratio of the weight of a volume of the substance to the weight of an equal volume of the reference substance. The reference substance is nearly always water for...
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 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.
External links
- Photos of a traditional fish boil (Door County, Wisconsin)
- Upper Great Lakes Fish Boil (includes a recipe)