• View
• Edit
• History
• Print

Fish Boil

A cauldron full of boiling water, hunks of fresh Lake Michigan whitefish, potatoes, onions, and a large dose of flaming kerosene: the ingredients for a truly amazing evening.

Door County Fish Boils first began as a quick and satisfying way to feed large numbers of lumberjacks and fishermen. Hotels and restaurants on the peninsula first started offering this distinctive dining experience to tourists in the 1940s, and the tradition has been going strong ever since.

The "Fish Boil" process goes something like this: a large pot of salted water is brought to a boil over an open fire. Potatoes and onions are added first, then large amounts of fresh, local whitefish. The fish oils and other less tasty bits float to the top of the cauldron. At just the right moment, kerosene is tossed onto the flames, causing them to leap up and the pot to boil over. As the steam and flames shoot into the sky, the diners look up from their hors d'ouvres in amazement. The steaming cascade rids the pot of all the leftover fish bits and extinguishes the flames. Then, the fish, potatoes, and onions are brought into the dining room and served with lots of melted butter on the side. It's an astoundingly delicious experience, but don't forget to save room for Door County cherry pie!

Fish Boils can be found all over the peninsula (mostly of Friday and Saturday nights), but one of the best is at the Square Rigger Lodge. Seating is limited, so be sure to call ahead to make your reservations.