Next to a former fishing lake, it s not a far cry from those vacation places that dot the northern Great Lakes states offering great hunks of fresh, fried fish. Why the lake is named Nina has been lost as the restaurant repeatedly changed hands since the first customer was served some 40 years ago, says owner Mike Barlion. Good quality, quantity When it comes to fish at Nina, quantity is next only to quality. Average size is 14 ounces to a pound. It s just not size that counts.
Freshness rules with grease a minority partner.
Everything is cooked to order at Lake Nina. That does take longer, but that s just the way we do things, Mr. Barlion says. Coating for the leviathan is light and crisp just as the menu promises. There s no salt in it. While we like a bit of the brine, we really don t miss it.