A tradition of the Great Lakes using fresh caught whitefish, trout or salmon. Normally this is done outside over an open fire. I did it inside on the stove. It still tastes good!
Servings: as many as you'd likePrep Time: 10 min Cook Time: 30 min
Potatoes — 2 potatoes (red potatoes) per person
Onions — 1 medium-size whole onion, peeled, per person.
Salt — 1 pound of salt for every six pounds of fish
Water — 1 gallon of water for every 3 pounds of fish
Carrots (optional) — as many as will feed the crowd
Bring a bit pot of water to a boil with salt.
Add potatoes and carrots (if using). After it comes back to a boil, boil for 10 minutes.
Add the onions. When the water comes back to a boil, boil for 4 more minutes.
Add the fish. After the water comes back to a boil, boil for 10 minutes or until the fish flakes easily. Skim the frothiness off–it’s fish oil and starch, not the tastiest!
When the fish boil is done, strain the fish and vegetables out. I used a large strainer ladle. This is where the basket would come in handy!
To serve, place pieces of fish and vegetables in a bowl and ladle melted butter over the top. Wonderful stuff!
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