Fish boil is a traditional dish in the Great Lakes region of North America, originating from Scandinavian settlers in Wisconsin. It consists of potatoes and fish, usually Lake Michigan whitefish, boiled in a large pot over an open fire. The dish is served with butter, lemon wedges, fresh parsley, and sometimes cherry pie for dessert. It can be prepared for large groups or on a smaller scale for a single family.
Fish boil is a culinary dish consisting of potatoes and fish. It is a tradition in the Great Lakes region of North America. The dish appears to have originated among Scandinavian settlers in Wisconsin on the shores of Lake Michigan. The traditional meal uses Lake Michigan whitefish, but other fish, such as lake trout, can be substituted. It is usually made in a large metal pot over an open fire.
To boil fish, the first step is to build a cooking fire or bonfire, large enough to hold a pot full of water. The water is salted and brought to a boil, then potatoes are added – waxy, red-skinned potatoes usually work best. These should be uniform in size and well rubbed but not peeled. Some people also add onions and carrots to the dish. Wire baskets are often used to store vegetables and, subsequently, fish, immersed in the cooking water.
The water and vegetables are boiled first, then the fish is added. Whitefish chunks are the traditional main ingredient for fish boils, but some people use native lake trout or even salmon, which is not native to the area. If you’re using steaks or fillets rather than chunks, it’s important to keep the skin on the fish, both for flavor and to keep the flesh from falling apart.
Once the water boils for the third time, kerosene or some other fuel is typically added to the fire to rapidly raise the temperature of the pot. This is done to force the pot to boil. When the fish cooks, it releases its oils into the water and the oils begin to float to the top, the boiling removes these fish oils from the dish.
Once boiling is complete, the food is ready to be served. If the fish and vegetable baskets have been used, they are removed from the cooking liquid. If not, a strainer is usually used to remove them, and the cooking liquid is sometimes stored for future use. The fish and vegetables are served with butter, lemon wedges and fresh parsley. Slices of bread and coleslaw are often served as side dishes in a boiled fish meal. Many aficionados have claimed that the required desert for the meal is a slice of cherry pie.
There are some restaurants that serve a seafood meal. Diners are usually asked to arrive early so they can watch the boil, because a fish boil is usually not just about the food, it’s a community event. While usually prepared for large groups, this isn’t necessary and the dish can also be prepared on a smaller scale, for a single family.
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