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Exploring Door County- A Fish Boil
 
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    From a tradition starting in the early days of the logging camps, Door County Fish Boils still continue to please the palate of vistors and locals alike. The need arose to be able to feed large numbers a hearty meal quickly in the logging camps. A large pot and a fire were the starting ingredients of this scrumptious feast.
 
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The Boil Master has removed his hat as temperatures climb around the hot fire. Note the large basket and tray for the fish and vegetables to come. First potatoes and onions are placed in the boiling water. Some purists recommend only salt be used as a seasoning, others use a more modern approach.
 
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The fish has been added and the oils are rising to the top. Great Lakes whitefish is used as it is a firm and tasty white meat. Timing in the order and length of cooking are the prime tenets of the perfect meal. Kerosene gas is thrown onto the fire causing the boil over. The oils are burned away leaving delicious fish and vegetables without an oily taste. Rye bread is mandatory with the meal, and they drizzle melted butter over the fish, potatoes & onions. Served with cole slaw and genuine Door County cherry pie, the Fish Boil is a spectacular feast!
 
 
 
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