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Fish Boil

Eat Wisconsin Fish / Fish Boil



1/2 pound whitefish or trout (after cleaning) per person (You may also use any other firm- fleshed fish.)
2 small-to-medium-sized red potatoes per person, unpeeled, with the ends tripped
1 medium onion per person, peeled but left whole
1/2 cup salt
Large kettle, preferably with a wire basket




Place potatoes and 1⁄4 cup salt in kettle and fill with water to about 4 inches from the top. Bring to a boil and cook 12 minutes, regulating heat to produce a steady, rolling boil. Add fish and onions and the remaining salt and boil another 12 minutes or until fish is just done (should flake easily with a fork). Skim off surface scum. Lift out basket with fish, potatoes and onions and drain at once.

Serve immediately with clarified butter, parsley and lemon wedges. Salt to taste.

Serves 2


¼ cup miso
½ cup maple syrup
1 tablespoon ginger, finely chopped
2 (5 oz.) farmed arctic char filets
3 cups spring greens (i.e., arugula, watercress), washed
1 carrot, thinly sliced with mandoline or peeler
1 beet, thinly sliced with mandoline or peeler
3 tablespoons olive oil
To taste salt and pepper
1 tablespoon lemon juice



In a small bowl, mix together miso, maple syrup and ginger.
Place arctic char in a bag and add marinade. Refrigerate for at least 30 minutes.
In another bowl, mix together greens, carrot, beet, 2 tablespoons olive oil, salt, pepper and lemon juice.
Add remaining olive oil to pan over medium-high heat. Pan-fry fish on both sides for approximately 3 minutes or until fish flakes with fork.
Plate salad and top with the warm fish.
Courtesy of Shedd Aquarium’s Right Bite Program