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From: penny@harvard.ARPA (Penny Rheingans)
Newsgroups: net.cooks
Subject: Re: Door County, Wisconsin Fishboil
Message-ID: <112@harvard.ARPA>
Date: Sat, 11-May-85 00:27:45 EDT
Article-I.D.: harvard.112
Posted: Sat May 11 00:27:45 1985
Date-Received: Mon, 13-May-85 00:15:36 EDT
References: <221@tekcbi.UUCP>
Organization: Aiken Computation Laboratory, Harvard
Lines: 27

> Does anyone have the recipe for a Door County, Wisconsin Fishboil?
> As I remember it, it included potatoes, onions, corn on the cob, and
> fresh whitefish.  Thank you.
> 
> Howard David
> Tektronix, Inc.


The version I've had didn't really have a recipe. You throw whatever you
have into a HUGE pot with lots of water and simmer for a LONG time (I
remember 4-6 hours). The ingredients I've seen are fish (doesn't have to
be whitefish; lake trout and salmon are wonderful too), onions, potatoes,
and a bunch of dill (the plant itself rather than the dried version that
comes in jars--my dad used to buy a lot in the summer and freeze it
for future use).

We always made the corn on the side: 
	1) take the silk out, but leave the husks on
	2) soak in barrel of water all afternoon
	3) roast on grill until outer husks get charred
	4) pull husks back and use as handle
	5) dip in butter and enjoy

I can't vouch for the validity of this version--I'm from Milwaukee
myself (I good couple hours drive away from Door County).

Penny