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Wisconsin Fish Boil

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Wannabebwana View Drop Down
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    Posted: 10 May 2019 at 19:34
My buddies and I did our annual fishing trip this year and our traditional Wisconsin Fish Boil. https://en.m.wikipedia.org/wiki/Fish_boil

The Wikipedia page doesn’t specify the type of fish used, but we’re using lake-run rainbow trout, which would technically be Steelhead, if the lake had salt water.

I always bring along a propane burner and large pot and basket to do them. I first saw someone do this over 30 years ago and we’ve adopted the tradition among our small group of guys for our yearly get-together. This recipe was for 8 guys.

3-4kg filleted fish, skinned and deboned - walleye would do great, but we use rainbow trout
3kg red potatoes, washed with skin on
1kg sweet onions, peeled and left whole
500g clarified butter
500g salt

We start with the rainbow trout, skinned and deboned, which we’ve caught ourselves. One of my buddies is most adept at filleting so he gets that job while I do the rest of the prep.

About 8 litres of water is brought to a boil with 500g of salt. We then add 3 kg of red potatoes, washed, with skin on.

After about 20 min., once the potatoes have come back to a boil and are just started to get tender, we add the whole onions. After another 15 minutes, the fish fillets are lowered into the boiling water in the basket. The fish will poach like this for 7-10 minutes. I know it is done when there is a good layer of foam on the top of the water.

Then, we raise the basket and let it drain on the side of the pot for a minute. All of the water is poured off the potatoes and onions, then it’s all served right from the pot and the basket, and drizzled with clarified butter.

I’ve had a couple of friends who turned up their noses, saying “I’m not eating BOILED fish!” - until they try it. They are instant converts!! The fish oils permeate the potatoes and onions and add a wonderful flavour to the whole meal.

Afterwards, we always relax with Cuban cigars and our choice of liquor or beer. This year, one of the guys also brought poppers made with Chukar partridge breast, cream cheese, jalapeño and bacon. What a great addition!!

My buddy with one of the entree volunteers


The Chukar partridge poppers


You can see the foam forming on the top of the water


The tasting test. So good!!!
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 10 May 2019 at 20:49
The Wikipedia page doesn’t specify the type of fish used, but we’re using lake-run rainbow trout, which would technically be Steelhead, if the lake had salt water.

Sure it does, right up at the top.  But, overall, the article doesn't do fish boils justice.  They're one of the most dramatic fish presentations done anywhere.

Traditionally, lake Whitefish are used, particularly in Door Cty, which is known for fish boils more than any other area.  What makes the drama: when all the ingredients are cooked, kerosene is poured on the fire. The sudden flame impresses everyone, of course. But it serves a purpose; all the oils and other impurities are boiled off in the sudden eruption.  

Anyone who has the opportunity owes it to themself to attend one of these events.  




But we hae meat and we can eat
And sae the Lord be thanket
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Wannabebwana View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 11 May 2019 at 06:49
Your right. I scanned over that expecting to see more down the page.

Obviously, I didn’t do the kerosene thing, what with using a propane burner and having a propane tank attached. It would be a treat, though.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 May 2019 at 11:51
I love this post, Martin - thank you for taking the time to share it!

We're a little late getting started fishing up here, but before this coming weekend is out, I aim to be able to claim that I've caught my first fish of the year. I generally fry our fish in a cast iron pan over a campfire, but perhaps we will give this a go; it would be about half or possibly even a third of the recipe," because it will just be my youngest son and I, but I'd like to try it.

Thanks again for sharing - this is exactly the kind of thing we like to see here!

Ron
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Wannabebwana View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 14 May 2019 at 11:39
Thanks Ron.  If you're doing it for yourself and your son you wouldn't even need the basket, just poach the fish on top of the potatoes and onions.  Just don't forget the butter!!!

I've got a cast-iron Dutch oven that would work great for it.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote SoniaLackey Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2019 at 13:06
Is it necessary to use only fresh and just caught fish? Or anything from the manufacturer https://fishandcaviar.com/product-category/fish/ will also be OK?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2019 at 13:17


Cool shot & great looking fish.  

Just an idea, from the Mediterrean:    

Instead of water and salt, simmering in fish stock, 
would provide tremendous amounts of flavor to 
a lake fish or river fish & the potatoes too. 






  


Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Wannabebwana View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2019 at 23:37
I’m sure you could do it that way, Margi. However, my experience is that it is best when done with a slightly fatty fish, anyway.

What you are suggesting is more of a fish soup, which is fine on its own. This dish was meant to be cooked in a more remote area, to feed a large group of people. I hope you had a look at the WIkipedia page.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2019 at 04:20


Wannabebwana,

Shall look at the wiki page later today.

Off to have a caffé with Friends. 

It is 12.15 mid day here !!   

Have a lovely day.  
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2019 at 06:28
+1 on the fish soup vs. fish boil comment. 

Margi, the thing to understand here is that this is not upscale cookery.  Fish boils, first and foremost, are fast-cooking for a crowd.  The famed Door Cty. fish boils, for instance, feed 50 people at a clip.

They use huge cauldrons for this, mounted over open wood fires.  Once the water comes to a boil, it never stops as they add the potatoes, onions, and, finally, fish.  Once the fish is added, cooking only takes a few minutes. Then the dramatic final touch is added (which has a practical purpose, btw), the remaining water is poured off, and the fish served. 

The point is, this is not poached fish. It is, as the name says, boiled. Doing that in fish stock would be a waste of the stock.  

I know there are videos of this on the web.  You really should make the time to search one out, because the process is really something to see.  
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2019 at 09:17

Brook, 

Wanabeebwana had explained this earlier.  Thank you for the data. 

Yes, I have seen the a You Tube, and also read the Wikipedia .. 

Have a nice day.  



Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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