If you’ve never had a good old Newfoundland scoff, you’re in for an unforgettable experience. Newfoundlanders are known for their ability to cook up a storm, and they serve up dishes as interesting as the land from which they come.

Pan-Fried Cod, Brewis, Britches and Cod Tongues

Not surprisingly, much of the traditional Newfoundland cuisine includes fish. The codfish is king here, so while all other seafood is named accordingly, if you see the word ‘fish’ on the menu, it’s codfish they’re talking about. You’ll find pan-fried cod served just about everywhere. Filleted, dipped in milk and flour, and browned in a skillet of pork fat, this dish is a must-try.

Fish and brewis is another popular seafood dish. Brewis is hard tack, softened by cooking in pork fat along with the cod. The best part of this dish is the scrunchions, which are small, crunchy pieces of fat-back pork. They’re extremely tasty, and they make this meal. Fish and brewis can frequently be found on café and restaurant menus.

As befits a people historically plagued by hardship, nothing goes to waste here. Cod tongues and cheeks are delicacies prepared similarly to the fish itself, while britches, named for their resemblance to a pair of baggy pants, are the roe of the codfish, cooked and served in the original packaging—the caviar of Newfoundland. Cod tongues are sold in grocery stores and served occasionally at restaurants. You may have to score a private invitation for a feed of britches.

Moose Meat, Jigs Dinner and Blue Potatoes

Moose are not native to the island, but now number in the hundreds of thousands, and moose meat has become a staple of the Newfoundland diet. It comes fried, baked, boiled, stewed and bottled, as honey garlic sausages, and even as burgers. However it’s prepared, it’s a meat-eater’s delight and is often to be had at special events. Ask around.