Ah....fish boils and booyah. I prefer fish fries but a boil is more nostalgic. Pretty sure its more of a Scandinavian thing. The probably got tired of ludfysk.

we have fish fries also , especially beer batter fish fry. many churches also put them on here. I used to work the fish fry at our old church.

I think boiling fish is a bit more of a unique Wisconsin thing I used to help my grandparents with their church fish boil , a great job for a kid tending fires and boiling fish.

boil in salted water about a cup of canning salt per 5 gallons water

traditional would be over a wood fire but I just use a high pressure LP burner

I use a 30 quart stainless steel pot on my outdoor lp burner the only seasoning in our traditional WI fish boil is salt.

typically served 1-2 pieces of fish depending on size , 2 potatoes and 2 onions , rye bread , coleslaw and cherry pie for desert.

although I have a extra liking for onions , when I helped Grandpa boiling the ladies in the serving line alwasy had extra onions and I would get an ice cream pail of the cooled onions , borrow a salt shaker and eat them like apples between boils.

this was a big fish, lake trout , fish prep is very minimal , gut and cut into sections.

when My great uncle ran fish tug we could get fresh white fish he still has connections and big family boils are white fish but home boils I mostly do trout caught from my dads boat on lake Michigan this was one fish

We have Low Country Boils. Generally consist of crawdads, shrimp, crab legs, sausage, corn on the cob, and red taters.

What we’re doing this afternoon with family.

Several times, the first was when relatives from Fish Creek Wi. did them up. I think that is Door County.
Did not know it was that regional.