What I do want to tell you about, as I wrap up my Door County blogs, is the good ol' fashioned Door County, Wisconsin Fish Boil. Now, for you boil novices, that term may sound like some nasty growth on your body, but nothing could be further from the truth.
Here's the scoop, which comes from reliable sources: The fish boil began years ago as a quick, economical way to feet hungry lumberjacks. Before long, it had become so popular that church groups and other organizations were sponsoring them. And, as the fish boil became more and more of a tradition in this fantastic Wisconsin community, many of the restaurants began featuring the fish boils.
In the summer months, there are several local dining spots that hold the boils. However, there are only a couple spots that I know of that continue them year round. Last Friday night, I had the pleasure of being on hand for one such said boil at the White Gull Inn in Fish Creek.
The night was cold. Actually, it was downright frigid. The windchill was probably near zero. That's probably why most of the restaurants discontinue the boils during the winter. But the cold weather didn't seem to bother master boiler, Tom Christianson, who, when we first arrived, was outside preparing the boil in his shirt sleeves. As the night air grew colder, he did put on a light jacket. As for me, well I was bundled up with every piece of clothing I had taken on the trip tied around some part or another of my body. Yes, my briefs around the ears were a little disconcerting to some. But that problem was taken care of when Jon Jarosh, the publicity coordinator, TV personality, and all-around good guy for the county's Visitor's Bureau, loaned me his Packers ear warmers, or whatever you call that piece of material I had wrapped around my head.
Back to the boil. Christianson has prepared the fire in the outdoor pit, just outside the restaurant. Whitefish steaks are in one pot on the fire, with potatoes below. The boiler then adds his "pinch" of salt, which, I am told is about a pound of salt for every two gallons of water. The salt is not for taste. Rather, it raises the gravity of the water, or some other such Mr. Wizard nonsense. I'm just repeating what I've heard here. Anyway the salt causes the oils that are coming out of the fish, to rise to the top of the pot.
After the fish are boiled and all the oils are out and floating on the top, the fun begins. Christianson has what looked, in the dark, to be a big ladle. He scoops up some kerosene and tosses it, no, not into the pot, but onto the fire. The result is leaping flames that raise the fire temperature to over 400 degrees. This causes the oils in the pot to boil over onto the ground. With an end result, delicious, oil-free fish (but more about the fish in a moment)
The flames leap out towards the crowd. I'm thinking this must be some sort of Wisconsin bikini wax, because I smell my eyebrows burning. But, with the temperature and wind the way they were, I loved this split second of blast furnace heat.
Once the fish and potatoes are done, they're served buffet style in the restaurant. I have to tell you, as a fan of fresh fish, this was some of the best down home eating I've ever done. Along with the fish and the tasty tartar sauce, come the boiled potatoes, a creamy, slightly sweet coleslaw, and, for dessert, the best cherry pie a la mode you'd ever want to sink your teeth into.
The fish boils might not be true gourmet quality, but it sure was one fantastic meal.
Well, I guess I've told you 'bout all I know of Door County for now. But, hey, I'm going back next spring. If you want to come along let me know.
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