Equipment for Indoor Fish Boils: for top of the range cooking Any long-handled barbecue fork

Use large fish such as lake trout, browns, steelhead, whitefish or coho. Whitefish have scales, and these must be removed. Coho and trout scales are tiny and fine and do not have to be removed. Slit the fish from vent to gills. The internal organs can be removed by cutting the gills free and pulling downward. The fish is now ready to be "steaked".

Make cross sectional cuts 1 1/2 inches thick. (1 1/2 inch steaks cut from fish weighing 2-6 pounds each will average 3 steaks per pound; cut from fish weighing 6-12 pounds each will average 2 steaks per pound; and cut from fish weighing 12- 20 pounds each will average 1 steak per pound.)

Fresh fish are preferred but frozen may also be used. Allow frozen fish to stand at room temperature until they have thawed.

Select or cut uniform size potatoes to insure proper cooking. Use scrubbed new potatoes if available. Cut a thin slice from each end. Do not peel.

Onions optional. Peel whole fresh onions. Allow one per portion.

Instructions for the Fish Boil: (Serves 6)
6 med. sized potatoes
6 onions (opt.)
1 c. salt
4 lbs. fresh fish steaks (about 12 steaks)
Drawn butter, parsley and lemon

1. Heat 5 quarts water. Bring to boil.

2. Boil potatoes with salt 18 minutes; place potatoes in basket and lower into boiling water. Cover. Bring to a boil. Add onions and 1 cup salt. Cover and start on medium heat. Boil 18 minutes. Regulate heat to produce a steady roll action boil with vents open.

3. Boil fish 12 minutes and test for doneness: add fish. Cover and boil 12 minutes. To test for doneness spear a potato and a fish steak. Do not over cook. The cooking time may vary 2-3 minutes either way depending upon the size of the potatoes and the size of the fish steaks. Cook fish only until it can be flaked easily with fork.

4. Drain and serve with drawn butter, parsley and lemon.

5. Trimmings: Cole slaw, pickles, garlic bread, butter for potatoes, a beverage and pie are the traditional fare of the fish boil.