Newfoundland And Labrador Food and Drink
Wherever you are in Newfoundland and Labrador, seafood is central to the province’s cuisine. You can tuck into a hearty plateful of fish and chips in a laid-back diner or savour fresh-from-the-ocean halibut in a high-end bistro in St. John’s. Wild game features high up on the menu too, and you can sample inventive dishes created with caribou, moose or rabbit.
• Dishes make full use of fat pork, molasses, salt fish, salt meat, boiled vegetables and soups.
• Crubeens (Irish pickled pigs' feet).
• Cod made into stews and fish cakes, or eaten fried, salted, dried or fresh - often with scrunchions, crunchy bits of fried fat pork.
• Wild Atlantic salmon caught in the Exploits River.
• Brewis is a hard water biscuit that needs soaking in water to soften, then gentle cooking; damper dog is a type of fried bread dough.
• Jigg's dinner (a mixture of salt beef, potatoes, carrots, cabbage and turnips) with pease pudding, a traditional family meal.
Wine, spirits and beer are sold at provincially owned liquor stores. You can also buy beer in some convenience stores.
Popular brews include Black Horse, Jockey Club and Dominion Ale, and a variety of ales from Newfoundland-based Storm Brewing (including a red ale, a raspberry wheat ale and a coffee porter). The Quidi Vidi Brewing Company produces an iceberg beer using water harvested from icebergs floating offshore. If you prefer something with a bit more kick, you can try iceberg vodka, gin or rum.
Screech is Jamaican-style rum that is the historic result of trade between Newfoundland and Jamaica (Jamaica got salt cod in return).
Tea and Carnation milk is a favourite hot drink.
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