A century old business

Schwarz Fish Company.

Fish post.jpg

At Braise, we strive to use Wisconsin-local products and support local farmers as part of our local food mission. It’s no exception when it comes to seafood. Here are a few facts about one of our fish suppliers, Schawz Fish Company, a family-owned and operated business in Sheboygan, WI.

They’ve been in business for more than a century.

Schwarz Fish Company opened in 1912. That’s more than a century old! The business, created by Herman Sr. and William Schwarz, opened alongside the Sheboygan River and focused on selling their smoked fish. In 1924, the company moved to its present location and expanded to fish processing and frozen seafood. To date, the Schwarz family still owns and operates the business.

They’ve used the same smoking process for over 90 years.

Schwarz never altered their fish smoking process. They use only sea salt and water in their brine and all natural hardwood fires. This method of smoking fish is still used by only 4 fish companies in the state.

They helped start the Wisconsin tradition of Friday fish fries!

Origin stories of the Friday fish fry point to prohibition as the catalyst to this long-standing tradition. During prohibition, taverns needed a way to draw in business. When prohibition ended, fish fries continued on in the heavily Germanic Sheboygan, and Schwarz Fish Company was around to help supply the fish! Locals can still enjoy the same fish fry every Friday at Schwarz’s retail store.

Visit Schwarz’s website and like them on Facebook for more information!


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Featured Farms #1

Getting to know our partner farms

In no particular order, we would like to introduce you to our partner farms! Get to know the suppliers that put the “local food” into Braise Local Food!

Jeff-Leen Farm

Founded in 1868, Jeff-Leen farm is a long standing Wisconsin farm in Random Lake, WI.

Jeff-Leen is known for its naturally raised Piedmontese beef, pastured chickens and eggs, and Kathy & Jeff are the fifth generation to be running the farm. Learn more about Jeff-Leen and their long-standing history on their website.

We were happy to recently attend Jeff-Leen Farm’s 150th Anniversary!

Golden Bear Farm

Golden Bear Farm, home to our “Four Chefs, A Farmer, & A Pig” farm dinner event, is known for its certified organic 100% grass-fed beef and pastured Berkshire Pork, humanely raised in a sustainable environment. Plus, it’s located in the beautiful and rural Kiel, WI. Learn more on their website.

Farm 45

Farm 45, aptly named for its proximity to Highway 45, sells meat from their goat and lamb directly to chefs and restaurants. They are also home to several of our farm dinner events, where guests can dine, relax and learn about their 130 year legacy. Get updates from Farm 45 on Facebook.

Sharing our “roots”

Bringing Wisconsin farmers, urban youth & Bernie Brewer together through local food.

This summer, Braise RSA took its local food mission to the next level. In partnership with Roots for the Home TeamLearn, Eat, Grow, and Groundwork Milwaukee, Braise RSA worked to bring local ingredients to baseball fans at Miller Park.


Using ingredients grown from urban youth gardens in Milwaukee and local Wisconsin farmers distributed by the RSA, Roots for the Home Team distributes delicious and healthy salads to Brewers fans. Starting with the Minnesota Twins in 2012, Roots works with local youth garden programs to provide healthy options through youth empowerment.

In Milwaukee, Roots has partnered with Groundwork Milwaukee — Youth Farmers Program and Learn, Eat, Grow Milwaukee (LEG MKE). Groundwork teaches youth in the Harambee, Metcalfe Park, and Sherman Park neighborhoods how to grow and harvest organic produce, providing them and their neighborhood with skills and healthy options. At LEG MKE, Milwaukee high school students learn about food literacy through growing, harvesting, selling at eating their own food. They also engage in service learning, one option being working with Roots.

Braise RSA works as a middle-man by ensuring that ingredients that are not grown by the youth gardeners are sourced from local Wisconsin farmers. Braise Restaurant and RSA chef /owner Dave Swanson also works directly with Roots, mentoring students to craft deliciously flavored salads. Working with two students, Kayla and Lynette, the students developed the Kaylett Southwest Salad, mixing together ingredients from Wisconsin (where the Brewers live) and Arizona (where they do spring training). Check out the recipe online!