Ingredients

• 10 chunks or steaked pieces Lake Michigan Whitefish (10 to 12 ounces each)
• 2 pounds salt
• 20 new waxy red potatoes
• 30 small onions (approximately 1 1/2-inch diameter)
• 1/2 pound butter, melted
• 10 lemon wedges

Instructions

1. Fill a 24 quart kettle 3/4 full of water. Place over open fire or on stove and bring to boil. Add potatoes and 1 pound of salt. When boil resumes, time for 8 minutes. Then add onions wait until boil resumes then time for 2 minutes. Add whitefish and remaining salt. After 14 additional minutes of boiling dinner is ready. Broth may be ladled off prior to serving. Or use a slotted spoon to retrieve food from kettle.
2. Fish is placed on plate along with 2 potatoes and 3 onions, melted butter is then ladled over and garnished with lemon wedge.