Door County Fish Boils

A big part of the fish boil experience is understanding the basics of what your boil master is adding to the pot. Locally caught whitefish is boiled on an open fire, in an outdoor community-style kitchen, usually in a large metal kettle.

The first step is to add salt to the water and bring it to a boil. Next come the potatoes. Once the potatoes are cooked, onions are added (this step varies from boil to boil).

Last, but not least, the star of the show, Lake Michigan whitefish, is added. Once the fish are just about ready, the boil master will signal that the boil over is about to start, which is the fiery spectacle that occurs when kerosene is thrown onto the fire. The mild whitefish, potatoes and onion are served with melted butter, lemon wedges, coleslaw or salad, bread, and a slice of fresh-baked Door County cherry pie.

Restaurants offering fish boils are spread out from the northern tip of the peninsula all the way to Sturgeon Bay, making it easy for visitors to find a place to try it, no matter where they stay on the peninsula. Because Door County fish boils are so popular, many restaurants recommend calling ahead for reservations, especially for large groups.