The Door County Fish Boil at Pelletier's carries the authenticity of tradition, passed on from generation to generation.

Master Boiler/Owner Matthew Peterson takes great pride in sharing his family's heritage with diners each night.

The Pelletier's Door County Fish Boil features Lake Michigan Whitefish, a fish native to the waters of Door County.

Lake Michigan Whitefish are caught daily by commercial fishermen here in our surrounding waters.  Baby red potatoes and onions have their ends cut off, so the delicate flavor of the whitefish can permeate them during cooking.

Placed in baskets (much like a stovetop pasta boiler), the potatoes and onions are first lowered into the boiling hot water to cook. A few minutes later, the whitefish chunks are lowered into the boiling water as well, and cook for 8 minutes -- timed to perfection.

During the cooking process, the fish oils naturally rise to the surface of the water. Immediately before removing the fish, potatoes and onions from the kettle, the Master Boiler carefully tosses #1 Fuel Oil into the fire beneath the kettle.

The result is an intense burst of flames that forces the water and floating fish oils to "Boil Over" the rim of the kettle. This signals the end of the cooking process and the beginning of a wonderful dining experience.

The steaming hot whitefish, potatoes and onions are immediately served with a generous serving of hot melted butter (or margarine, if you prefer). Included with the meal is our fresh daily coleslaw, fresh baked rye and white breads, and your choice of beverage (milk, soda, coffee, lemonade, or ice tea). To complement this truly delectable meal, there is a slice of cherry pie for dessert.

Please make reservations by calling us at (920) 868-3313 and Please come 30 Minutes before your serving time to experience Door County's finest -- and Most Famous Tradition-- "A Door County Fish Boil !"