The market also carries the Wisconsin specialty – cheese curds – the fresher the better because they actually do squeak when you eat them – and aged cheddars, some as old as 8 years. 

 

The Valley family is somewhat of a fishing legend in these parts, having operated a commercial fishing business since the 1800s. (Check out their pin-up photos of really huge fish). Today Mike and Lisa Valley’s smoked fish and meats have caught the attention of the Cabela's store chain, and customers of that nationwide sporting goods store are sampling frog jerky and smoked surgeon from special refrigerated cases at some of Cabela’s check out counters. 

 

Stan and I chose a slab of smoked carp, which tasted wonderful, add a combination of aged cheddar and cheese strings and a jar of fresh horseradish sauce, and we’re off for our picnic by the river. 

 

If you happen to be traveling through Prairie du Chien on a Friday or Saturday there are fish and frog fries and shrimp boils.  To find out more or order on line go to www.valleyfishmarket.com  

e-mail lisa@valleyfishmarket.com

We were traveling hungry and it was time for lunch.  Crossing the Mississippi River from Iowa to Prairie du Chien, Wisconsin on U.S. Hwy 18 we came to Valley Fish Market, a roadside business just up the bank from the granddaddy of all rivers.  The signs outside caught Stan’s eye first; actually it was the “Smoked Cat” right next to the “Fresh Turtle” that pulled us to a stop.  Inside you find just about every local delicacy served either smoked, pickled, jerked or fresh – these include carp, catfish (or Cat on the sign), sturgeon, buffalo fish, salmon, walleye, perch, bullheads, frog legs and lake trout.