Recipes - Saugatuck Fish Boil

Serves 6 to 12 people.

  • 6 to 8 medium potatoes-unpeeled
  • 1 to 1 1/4 cups of salt
  • 6 to 10 lbs fish steaks—onions and carrots (optional)
  1. add 3/4 to 1 cup of salt to 4 to 8 qts of water. Bring to boil.
  2. Add the potatoes and boil for 15 min. Add onions and carrots to the boiling water if desired.
  3. Keep the water boiling and if you are using 8 qts of water-add another 1/4 cup of salt
  4. Boil for 5 minutes
  5. Add the fish (in a colander or cheese cloth) and boil for 10to 15 min (depending on the thickness of the fillets) or until the fish flakes apart easily.
  6. Remove and drain the food.( Do not stop the boiling until all the food has been removed)
  7. Serve the fish with drawn butter as you would with lobster.

It is essential that the water keep boiling, if it cools for any length of time the fish will brine. The purpose of the salt is to raise the boiling pt. of the water, it does not salt the fish or food unless the water stops boiling.