12 qts. water (14 qt. kettle)
1 scrubbed new potato for each person (up to 15)
1 sm. onion for each person
1/2-1 lb. fish for each person
Salt
Butter

This is for the fisherman who thinks he has tried it all! The secret is in the timing. Be sure directions are followed.

Place scrubbed potatoes for each person in kettle. Be sure potatoes are of equal size so they cook evenly. Add water. Cover the kettle and place on burner. When it comes to a boil, start timing (for 12 minutes) and add 1 1/2 cups salt. You read right! This should be done slowly so that the boiling is not stopped.

After exactly 12 minutes, add 1 small peeled onion for each person and let the whole mess boil (time another 6 minutes) with the cover back on.

In a 3 to 4 quart basket (like deep fryer basket), put between a half to a pound of fish for each person. (Such as lake trout, salmon or whitefish.) The fish is cut into inch thick steaks. At the end of the 6 minutes, the basket is lowered into the kettle and the lid is put back on. This will stop the boiling. When the water comes back to a boil, start timing again for 11 minutes and add still another 1 1/2 cups salt. At this point, someone will say the fish will be inedible. Cluck reassuringly or ignore the whole thing. Keep on timing. If you are cooking coho or chinook salmon, take it out after 11 minutes. Lake trout or whitefish are done just right in 10 minutes.

Dump the drained fish on a big platter, drain the potatoes and onions and put them around the pile of fish.

Serve with lots of melted butter the guests can slop over everything, a salad and hot bread. People remark the fish tastes like lobster.