By JAN LARSON McLAUGHLIN
BG Independent News
For years, Brandon Keiser has been at home on the water, reeling in perch, walleye and more exotic fish.
Now, he finds himself in the kitchen, cooking up fish for customers.
Keiser has combined his two loves – cooking and fish – into his business called Pop’s Seafood. The restaurant is named after his father, Jim Keiser, who also shares a love for fishing and worked for a period as a charter captain on Lake Erie.
“It’s been something we kicked around the last few years,” Brandon Keiser said of the restaurant in Bowling Green’s Greenwood Centre, 1616 E. Wooster St.
“Bowling Green needed something other than pizza, wings and fast food,” he said.
The restaurant features Lake Erie perch and walleye, as well as shrimp, hush puppies, fries and tater tots. The fish is fresh – at least until the lake freezes over. The fish is hand-breaded and deep-fried in rice oil, which means it’s far less greasy.
Brandon Keiser puts fries onto a plate at Pop’s Seafood.
“It’s been a hit,” Keiser said. “As for deep-fried, it’s the healthiest you can get.”
The servings are large, and Keiser is trying to hook more customers by offering all-you-can-eat fish and shrimp specials. The winner so far for shrimp-eating is one customer who downed 100 shrimp. “He’s got the record so far. He’s up on our Facebook page,” Keiser said.
“I want people to go away full and satisfied,” he said.
The restaurant’s décor features stuffed fish, lobster traps, nets and photographs of Keiser’s family fishing outings.
“We wanted it to be a very friendly, fun atmosphere, feeling like you’re at the dock,” he said.
Keiser, who was born and raised in Pemberville and now lives in Whitehouse, grew up fishing on Lake Erie, Lake Michigan, “all over the place.”
“I love Lake Erie – always have. Fishing has always been a passion.”
His biggest catch was a 6 to 7 foot striped marlin in Cabo San Lucas in Mexico. Photos line the wall of smiling anglers holding up their prized catches.
Customers are welcome to bring in their fishing photos and add them to the restaurant’s “bragging board.”
“Anyone can bring their pictures up to put it on the wall,” Keiser said.
This is the first time in 44 years that Keiser hasn’t had a boat. So instead, he’s frying up fresh fish for customers.
“I absolutely love cooking,” he said, adding that he is self taught. “I’ve always been the one who cooked at the house.”
Pop’s Seafood is open every day except Mondays, and has carryout.
