This fifth-generation-owned fishery is nestled among dozens of fishing shanties in the quaint village of Fishtown. “This is beautiful simplicity and 100 years of history,” Michael Symon says of the spot. Though many of the shanties now house shops, Carlson’s still operates as a fishery capable of processing 1,000 pounds of fish per hour. Customers stop by for specialties such as smoked lake trout. The mild, buttery fish is filleted, then soaked in a saltwater brine and smoked over dry maple wood.
Special Dishes: Smoked Lake Trout, Smoked Whitefish
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