Fish Boil 2000

Although a fish boil is not necessarily a Scandinavian or Swedish tradition, it does use some very ancient techniques for providing a meal for many people. The ingredients are fresh fish cutlets, preferably whitefish or lake trout, potatoes, whole onions, non-iodized salt, and carrots. All are boiled in the same pot at the same time. The potatoes and onions are started first, then carrots and salt, and finally the fish. The process requires some accurate timing, patient preparation, and an open fire with a large pot of boiling water.

	Don Lindren, master of the fishboil, timing the boil
The final thing that happens is that the pot is forced to boil over, causing the fish oil cooked out of the fish to flow out of the pot.
	That's hot!
It is ready to eat!
	Now to enjoy it all! Please note the knäckebröd (hardtack) and butter on the table.

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