Fish boils can be done with different types of fish, but, in Door County, the traditional method is to use fresh Lake Michigan Whitefish.

Whitefish is a light and buttery type of fish that, due to the way that the fish are cooked, comes out moist and flavorful, without being "fishy".

You can rest assured that you won't be disappointed. Those that love seafood will enjoy a change in the traditional preparation, and those that like some fish but are wary of others, will also be pleasantly surprised.

The Boil-Master (the one who runs the show) watches over a large cauldron filled with water that cooks over a blazing fire. The high heat of the fire, which is build all around and not just under the pot, cooks the onions potatoes and fish in a way that has been refined to a science. As the Boil-Master will explain, (as they are story-tellers as well) once all the ingredients are cooked to perfection, he yells "Boil Over!!!" (this is mostly done so you know when to take the pictures.) It's at this point that he throws a few cups of kerosene on the fire. This causes the fire to flare up and the water to boil over. The purpose for the boil over (besides flare and excitement) is so that all the oils from the fish boil over the top of the pot. This is the reason for the mild flavor of the fish. (As an added bonus for the Boil-Master it also douses the flames, making it much safer to remove all the food from the pot.)

This is the point where everybody files in and gets ready to be served a delicious and hearty meal, which is ALWAYS served with Door County cherry pie. (Don't forget the to give your Boil-Master a big round of applause)

Fish Boils take place all over Door County and on Washington Island, so it's not hard to find one no matter where you stay.