While we were on vacation in Wisconsin we did a local custom of attending a fish boil. This we were told is unique to the area, begun in 1961 by a local restaurant and it has become a huge success. The fish used is the whitefish which is a mild tasting fish that is caught locally. Many restaurants in the area hold weekly or even daily fish boils.
|There were several sitting at this restaurant and prior to your meal you could observe the boil and learn about the history of this unique experience|
|The boil includes red potatoes, and sweet onions.|
|And chopped pieces of whitefish|
|After the potatoes and onions are added to the hot water large quantities of salt is added|
|More wood is added to the fire|
|We were told wood was added and removed from the large pot to help regulate the temperature of the water|
|The fish is added and while it is cooked the oils of the fish comes to the surface of the water.|
A bell is rung to let the patrons know the big event is coming up!
|In order to remove the oil from the water the last stage of the process is to throw kerosine onto the fire so the water boils over and it makes for a great show:)|
|Then the fish, potatoes and onions are lifted out of the pot|
|Dinner is served and it was excellent|
|Topped off with a slice of cherry pie|