A FOOD TRADITION
Atlantic Canadian Cuisine
A coastal cooking tradition shaped by Indigenous, Acadian, British, Irish, and maritime seafood influences across Atlantic Canada.
Dishes linked to this cuisine
13–20 of 20
Lunenburg Pudding
A traditional Nova Scotian steamed savory pudding made from potato, wheat flour, onion, and cured pork.
Newfoundland Fish Cakes
Pan-fried cakes made from salted cod combined with mashed potato, onion, egg, and flour.
Newfoundland Seafood Chowder
A rich Atlantic Canadian chowder made with seafood, potatoes, onion, celery, and a milk- or cream-based broth, often thickened with flour and enriched with butter.
Nova Scotia Seafood Chowder
Nova Scotia seafood chowder is a creamy hot soup made with mixed seafood, potatoes, onion, celery, and a milk or cream-based broth.
Poutine Rapee
A traditional Acadian grated-potato dumpling filled with seasoned pork and onion and cooked until tender.
Rappie Pie
A traditional Acadian baked dish of finely grated potato bound with broth and usually layered with seasoned chicken and onion.
Salt Cod Tongues
Salt cod tongues are salted cod tongues lightly coated in flour and fried until crisp, commonly served hot with simple accompaniments.
Toutons
Fried Newfoundland bread cakes made from yeasted wheat dough and commonly cooked in pork fat or butter.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.