Front:
the Biking
RESTAURANT
Back:
The Viking
ELLISON BAY
“Home of the outdoor Fish Boil”
Phil and Rose Voight
Phone 414/854-2998
The origin of the famous Fish Boil, particular to this area of Wisconsin’s vacationland,
is traced to the early fishermen. What was more logical than cooking some of the fresh catch?
But these were not ships used for long voyages so there were few well equipped galleys. Hunks
of fish, a few potatoes and onions were tossed into a bucket and boiled on the boat's potbellied
stove. Many settlers of the county were Scandinavian and old timers claim it became a land-
lubber's feast when the crew of the fishing vessels entertained their families on the beaches.
Over the years “fish boils” had been given by organizations and the demand for them became
so great that in 1961 the Viking began serving their famous boil. It became so popular that
a building was built to accommodate people who wished to eat indoors, but mostly to house
the people in case of rain. Anyone who loves to eat outdoors can do so. And a picnic it will be,
as the grounds on which the fish boil are held are part of the original Ellison Bay picnic grounds
where everyone met on the Fourth of July in the good old days.
SERVING FOR EIGHT (8)
16 Chunks of Whitefish (2" slices)
16 Small Red Potatoes (ends cut off)
16 Small Onions (peeled)
1/2 lb. Salt
2 Gal. Water
Serving Outdoor Fish Boil every Tues., Wed., Fri, and
Sat. in July and August.
4:30 to 8 P.M. Tues., Fri. and Sat. in June and Sept. to Mid. Oct.
MENU
Fresh Door County Whitefish - Potatoes and Onions
with Melted Butter - Cole Slaw - Kosher Dill Pickles
Pumpernickle and White Bread
Delicious Cherry Pie - Coffee - Milk - Fruit Punch
Add 1/4 lb. of salt to water and bring to a boil. Add potatoes and boil for 16 minutes. Add
onions and boil for 4 minutes more. Add fish and '4 lb. salt, boil for 10 minutes and drain
into colander. Serve with melted butter, lemon and cole slaw.
Pub. & Photo by Hagedorn Studio, Sister Bay, Wis. 54234
39583-D
