|
|
Article: Door County steeps fish boils with tradition
- Article from:
- Chicago Sun-Times
- Article date:
- July 2, 1987
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
|
It doesn't sound like much: a couple of pieces of boiled
whitefish and some potatoes, drizzled with melted butter.
But anyone who has tasted a Door County fish boil knows how
magically delicious such simplicity can be. The fish is cooked to
moist perfection, permeated by the slight tang of salt water.
As a bonus, watching it get cooked is great entertainment.
The event takes place outdoors. A drum or cauldron filled with
salted water is placed over a fire and brought to a boil. Then the
vegetables - either new potatoes, or both potatoes and onions - are
placed in a wire basket inside the cauldron. When they are almost
tender, the master boiler, as the cook is called, adds whitefish ...