It's Fish Boil Season

In Door County, Wisconsin, cooks are beginning to place their cauldrons over wood fires to create the unique local meal known as a fish boil. Our favorite place to enjoy the full ritual -- including accordion music -- is The White Gull Inn of Fish Creek. There's a story about it in the May issue of Gourmet magazine.

Michael, I did not know that you started this thread. I just wrote about it under the "Where should I eat" I was just there this past Friday. It is certainly unique.

Paul E. Smith
Knoxville, TN

Paul, I hadn't noticed that thread. And as fpczyz asked, did you take any pictures? We did not when we were there, hence no review here at Roadfood.com. If you have pix, can you post a review? Thanks.

The Charleston, SC area is called The Low Country and has a wonderful seafood and sausage called Low Country Boil. No fish in it, just blue crab, shrimp, smoked sausage, corn on the cob and tomatoes. Also called Frogmore Stew...why no idea why.

Used to be made in the big iron kettles over open fires. But now everyone has a turkey fryer so this gives them one more day of use. Party item cooked outdoors, my usual recipe involves five pounds of shrimp, two dozen crabs and three pounds sausage (too much sausage can overwhelm the stew).

Unlike a stew, a fish boil draws its name from the cup of kerosene thrown on the fire at the end of the cooking time. This huge flame causes the pot to boil over, removing the fish oils and presumably any other off tastes. It makes a great photo-op!