How to Have a Fish Boil
At the part of the recipe where you are instructed to "Create Boil Over" you need to add a bit of kerosene to the flames. Here is how it's done at the White Gull Inn in Fish Creek, WI:
"The fish is cut in chunks and cooked in boiling water with small red potatoes. (Some Door County fish boils add onions, but we at the White Gull feel that onions can overpower the flavor of freshly caught fish.) Salt is the only spice used. Fish oils rise to the surface of the boiling cauldron, and when the fish is perfectly done, the Master Boiler tosses a small amount of kerosene on the flames under the pot.
"The great burst of flames causes the boilover, spilling the fish oils over the side of the pot and leaving the fish perfectly done, steaming hot and ready to serve. (Photographs and postcards of this spectacular conclusion to the cooking process have been taken and sent all over the world, which is why fish boils are so closely identified with the Door Peninsula.)"
See photos and read more here: www.whitegullinn.com/fishboil.html
Postcard scan; from a Wisconsin trip in 2008.