As you drive away, you will notice the aroma of the place following you for a while. This type of smoked fish is ready to eat once it comes out of the cooker. Over several hours, the fish is cooked at a temperature between 165 degrees Fahrenheit (74° Celsius) and 265 degrees Fahrenheit (130° Celsius). When you patronize Susie-Q's you are not only getting healthy, tasty food (think omega-3's), you are also supporting a long time family effort in an industry that is a mere wisp to what it once was. Hot-smoked fish is cooked, rather than cured, in a smoker. Bags of wild caught shrimp are a nice plus. It is THE bomb! There is a stand up freezer with various pre-prepared morsels for deep frying. You have to try the Door County cherry wood smoked salmon. ![]() Looking through the cooler you will find smelt, salmon, trout, white fish. Their perch is the best you can get although I believe these fish are from Canada. Yesterday we went there to get a pound of lake perch. I find it attractive and beckoning but it is pretty intense. Whoa, whoa, whoa! I'm not saying it's a bad thing. It slams into your olfactory system like a Clay Matthew's blitz. ![]() Now, the store.the first thing that hits you when you walk into the place is the intense odor of fish and wood smoke. ![]() Rushing Waters also produces smoked fish and other value-added seafood products made to perfection using our own recipes and simple natural ingredients. I believe they go out for whitefish on a daily basis. Rushing Waters Fisheries, Wisconsin’s premier rainbow trout farm, lies in the Southern Kettle Moraine State Forest in Palmyra, Wisconsin. The LeClair family has been fishing the area around Two Rivers (Trivers, to the locals) for some 130 years now. This little family owned store has been a fixture in Two Rivers for decades.
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