Search results
Results from the WOW.Com Content Network
Platter of fish boil, which is traditionally served in Door County. Many credit Scandinavian immigrants for bringing the fish boil to Door County. Fish boils were originally used to feed large crowds of lumberjacks and fishermen. It was a quick economic way to feed large groups of people. It later became an attraction at restaurants. [1]
For all restaurants, reservations are highly recommended, with most asking guests to arrive 30 to 60 minutes prior to their reservation to allow for time to hear the history of the fish boil and ...
In some cases, a boil may be sponsored by a community organization as a fund-raiser or a mixer. In this way, seafood boils are like a fish fry, barbecue, or church potluck supper. Boils are also held by individuals for their friends and family for a weekend get-together and on the holidays of Memorial Day and Independence Day. While boils and ...
The number of lakes in the state meant that eating fish became a popular alternative. [1] [10] Scandinavian settlements in northern and eastern Wisconsin favored the fish boil, a variant on the fish fry, which involves heating potatoes, white fish, and salt in a large cauldron. [11]
The fish and potatoes are served next on a separate platter. [7] In another version, in the Petit Larousse de la Cuisine, the broth is served over bread with the rouille on top, and the fish and crabs are served on a large platter. [8] Other variations add different seasonings, such as orange peel, and sometimes a cup of white wine or cognac is ...
The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. When this treatment is finished, the fish is saturated with lye and inedible, with a pH of 11–12. To make the fish edible, a final treatment of another four to six days of soaking in cold water changed daily is ...
Use any kind of fish. Prepare clean, salt, turn in flour, salt and fry it. Crush pepper, cumin, coriander seed, laser root, origany, and rue, all crushed fine, moistened with vinegar, date wine, honey, reduced must, oil, and broth. Pour in a sauce pan, place on fire, when simmering pour over the fried fish, sprinkle with pepper and serve.
An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption.