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The province of Newfoundland and Labrador has a distinguishing culture that is closely linked with traditional importance of fisheries. Presently, the fish stock has been depleted, yet the influence of the fishing culture has remained in the province. The province of Newfoundland and Labrador has strong communities and provincial identity that was built upon the foundation of when it was an independent dominion. Because Newfoundlanders are outgoing and friendly, they are individuals who are well-liked across Canada.
Northern Newfoundland has a great deal of unique culture for tourists to experience.
Meet the most friendly people in the world – and experience our unique culture and traditions.
•Many festivals, concerts and social occasions
•Rich history with many local traditions and foods
•Boating paradise – along rugged coast
•Extensive snowmobile trail system. Many residents have built cabins in the wilderness. This becomes the social network after sunset.
•Extremely friendly and helpful population
•”Virtually everyone knows each ” – allowing a family atmosphere wherever you go
Traditional Newfoundland Food
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.