For those not from Wisconsin and unknowing of what a 물고기 boil is, it is a simple-ingredient but elaborate presentation meal. It consists primarily of locally-caught fish, red potatos, and boiling water (some add onions) and is seasoned only 의해 salt.

Again, the cooking of the 물고기 is an elaborate presentation. The 물고기 and potatoes are placed in a cast-iron kettle and when the water comes to a boil, the potatoes and 물고기 (in separate wire baskets) are lowered in.

When the 물고기 oils rise to the 상단, 맨 위로 of the pot, the boiler will add a small amount of kerosene to the flames. The increase in flames will cause a boilover, with flames several feet high. Besides the delicious meal, watching these massive flames ignite is a pleasurable part of the 물고기 boil experience and many restaurants ask customers to come early to watch. But once the boilover occurs, voila! the 물고기 is done.