Fish Boil
|
| A sight to see. |
The roots of Door County's famous fish boil can be traced to the area's early Scandinavian settlers.
Early loggers and fishermen enjoyed a form of the meal. When commercial fishing was in its heyday, the crews of the fish tugs would haul miles of gill nets to retrieve their catch. Then they'd fire up a potbellied stove aboard, throw some potatoes and choice cuts of fish in the kettle and feast as they made their way back to port.
It's generally acknowledged that Door County's signature meal, as it is served today, was originated by Annette and Lawrence Wickman, who operated the Viking Grill in Ellison Bay from 1946 to 1975. They owned the equipment to create fish boils for the occasional community event and, in 1961, decided to start serving the meals at the restaurant. That year the Wickmans charged $1.50 a plate for an all-you-can-eat dinner, and a tradition was born.
The fish is mild-flavored whitefish, fresh and caught locally. But before you eat, make sure to take in the dramatic boilover, which adds a dramatic final element to the meal's preparation.
At last count there are no less than 14 restaurants up and down the Peninsula that serve fish boils.
