So my last trip we had a ton of fish to fry up and I remember one of my friends stating he prefers to boil his fish. Seeing as the frying would have taken a long time I decided to boil some of it to see how it is.

So I did and surprisingly it is pretty good. I might do it again and actually bring some good seasoning for it. Best part is that it is faster to do and easier to clean...and easier to cook.

I'm not even sure this counts as a recipe but might be worth trying if you want something new.

That's poor mans lobster. Dip in melted butter. Some add Old Bay seasoning to the water.

Ah I see it has a name. I searched boiling fish and came up short on this site. Though I admit it was a quick search.

I always thought that eel walleye fish thing was considered poor mans lobster and not boiling fish. Whats the name... Eelpout I believe.

did a jasper lake opener one year right after ice out , i brought in a pint of milk and 2 packets of the knorrs bernaise sauce , boiled up a bunch of lake trout drizzled the bernaise sauce over it , and everyone was like when did you come up with this ;) , i am the cook/meal planner of our trips ;)

Tough to do in the BWCA, but if you catch some sunfish at home, try this if you like shrimp.
Boil sunfish fillets in salt water for about 5-6 minutes. The salt water gets them nice and firm. Dry them off on a paper towel, and put them in the fridge to cool. Take them out and dunk in cocktail sauce, and enjoy. Trust me its terrific!

Having spent over 45 years as a chef I need to add my 2cents to boiling fish--DON'T!
Take fresh fillets ( I prefer walleye ) season with whatever turns you on ( lemon pepper for me ) put in a covered pot or fry pan w/ lid combo a big dollop of butter and no more than an ounce or two of water. Keep covered and cook over moderate heat- that's the glowing coals you read about but can never seem to get. The water should never cover more than 1/3 of the fish. The end results is steamed fish with the butter and seasoning complimenting the fish and not washing the flavor away with boiling water.
The fish is done when it is white in color and flakes apart, cooking past this point is a waste of time and doesn't do your dinner any favors.

I beg to differ. I'm not a chef, but boiled pike with herbs is terrific. Then broiled in the oven with garlic butter. My buddies eat it all before I have some. Its Terrific. Same goes with sunfish... boiled with herbs and then cooled in the fridge, then dipped in cocktail sauce. Better then shrimp in my opinion.