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Fish Boil (In memory of Creighton Sundblad) Recipe

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This recipe for Fish Boil (In memory of Creighton Sundblad), by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Heidi Heikkila


12 pounds of fish, cleaned and cut into 1 ˝ inch steaks-(Lake Trout, Whitefish,
Steelhead, or Salmon may be used) Scale the fish if other than trout.
Unpeeled potatoes ( 1 per person) - scrub and cut a thin slice off of each end.
6-8 peeled onions (whole or quartered)
2 cups of salt
1 to 2 pounds of butter ( melt separately while fish is boiling)
Fresh lemon slices or juice to serve with the fish

A 12 quart two part fish boil kettle is best, but any kettle large
enough to hold all ingredients will do.
1. Bring potatoes and onions to a rolling boil for 20 minutes in 8 quarts of
water and 1 cup of salt.
2. Place the fish in the basket of fish boil kettle and add to the pot. If not
using a basket, add it directly to kettle with potatoes and onions.
3. Add one(1) additional cup of salt and bring to a rolling boil for 12 more
4. Test fish and potatoes….a fork will penetrate easily if done. Remove and
drain each separately.
5. Serve with melted butter, lemon, salt and pepper over fish and
potatoes….discard bones and skin.
Recommended meal extras are salad and garlic bread.




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