Nearly 70 years ago, the Beaver Bay Fire Department was looking for a new Studebaker firetruck. The firefighters and their wives coordinated a smelt fry to raise the down payment. The recipe was so popular that the event became an annual tradition, growing steadily through the 60s, 70s, and 80s.
It was the stuff of legend for Dan and Kaylee Cahill Mathews, owners of Baptism River Barbeque Company, who noticed the memorabilia around the Green Door in Beaver Bay.
“On the bar top, they had a laser-engraved print of the first annual smelt fry in 1958,” said Dan. “Above the bar, the old dip nets used to catch the smelt were hanging as decoration. It kind of became something that piqued our interest.”
The tradition faded in the 90s as smelt populations declined and volunteer numbers dropped. The fire department even tried switching to herring for a couple of years, but the smelt fry ended in 1997.
When Dan and Kaylee, who have owned their food truck since 2020, began considering bringing the event back, they knew authenticity mattered.
“It was such a traditional event that people loved and had great memories from,” said Dan. “We wanted to be really respectful of that tradition and make sure we had it right before we moved ahead.”
A key part of that authenticity was finding the original recipe. Sherry Anderson of Beaver Bay, who volunteered on the breading line as a kid, still remembered it.
“She carried that,” Dan said. “The recipe and the technique. So, there was a day where I purchased some frozen smelt from the grocery store, thawed them out, and went to her house with the other ingredients. We prepared them together.”
Anderson gave her approval. The smelt tasted just like she r e m e m b e r e d , right down to the original tartar sauce. That taste was once touted as the best smelt fry in Minnesota.
The technique itself is unique. Instead of frying the smelt nearly whole, the spines are flattened so the filets butterfly out.
“It creates a crispier, unique sort of fish fry,” said Dan. “They take a lot of pride that it was the best one, not only on the North Shore, but in the whole state.”
When they brought the smelt fry back in 2021, some locals were hesitant.
“A lot of the locals said, ‘We’ll see what people say about this first year. Then maybe we’ll get on board,’” said Kaylee.
There were challenges. The biggest was sourcing smelt.
“We were planning to have local smelt for the first year and the water levels made it really difficult,” said Dan. “We had to pivot at that point.”
The weather didn’t cooperate either, but more than 250 people still waited in line. With only two fryers and an attempt to bread and cook the smelt the same day, the line moved slowly. But the feedback was encouraging.
“The 250 people who bought tickets and were served smelt by and large agreed that the taste was what they remembered from the original smelt frys,” said Dan. “We take tremendous pride anytime we hear someone say that it tastes just like it used to.”
Kaylee described that first year as a whirlwind. They have come a long way and are now preparing for their fifth year.
“Each year we are learning and growing,” she said.
That growth has been dramatic. Last year, they pre‑sold 750 tickets and sold another 200 the day of. This year, they purchased 1,000 pre‑sale tickets. All funds are reinvested into the event.
Last year, they were able to serve smelt caught on Minnesota’s North Shore, and they hope to do so again. Catching the smelt is part of the tradition, and they are looking for volunteers with a 2026 Minnesota fishing license to help once the smelt begin running. They will announce run times on social media.
Volunteers are also needed for breading and for working the event. The couple is partnering with the Bay Area Historical Society and hopes community members will share memories of the original smelt fry. This year, they are printing booklets from the 25th Annual Smelt Fry in 1983.
“I would love to make a call out to community members to share some of their stories and memories,” said Kaylee. “All the little short stories, that’s just really special.”
The smelt fry is held on the third Saturday in May each year. This year’s event falls on May 16 from 11 to 4. The 5th Annual Historic Green Door Smelt Fry will be the biggest yet.
Pre‑sale tickets are $10 and available at the Green Door, Julie’s True Value, and the Finland Co‑Op. Online tickets are available for an additional processing fee. Tickets increase to $15 after May 9. Each ticket includes all‑you‑can‑eat smelt, chips, tartar sauce, coleslaw, and the classic orange drink.
For those who prefer something other than smelt, hot dogs purchased by Baptism River Barbeque Company from Y‑ker Acres of Carlton will be available.
Three musical acts are booked: Revan McGee, Riley Crowe, and Brett and the Little Big Show. The 8th Annual Outdoor Expo will run alongside the fry, with silent auction items supporting local youth and vendors selling their wares. There will be a bouncy slide and free s’mores. North Shore Area Partners will host a meat raffle from 3 to 5.
Kaylee and Dan know people mark the date on their calendars well in advance.
“It seems to be something people are feeling connected to,” said Kaylee.
Dan added, “If we can keep this thing going for 39 years the way they did, that would be amazing.”
Visit Baptism River BBQ Co.’s Facebook page for more information or to volunteer or contact baptismriverbbq@gmail.com.
