Door County, Wisconsin. The Fish Boil.

No self-respecting restaurant here that serves the traditional Scandinavian fish boil, whether lunch counter, humble hole in the wall or historic inn, can make do without a proper outdoor gravel pit.
That’s because the cooking method specifies that the whitefish chunks are boiled outdoors in a huge pot of salted water over flames, while steaming oils and water gush up and spill over onto the ground. There are no kitchen burners roaring, no fryers super-heated, no flattop grills cooking up a crisp edible skin. Just a cauldron of boiling water suspended over shooting flames.

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