A FOOD TRADITION

West Coast Canadian Cuisine

West Coast Canadian cuisine is associated with coastal British Columbia and the Pacific Northwest, where Indigenous foodways, Asian migration, fishing communities, and contemporary farm culture intersect. Salmon, shellfish, halibut, spot prawns, seaweed, berries, mushrooms, orchard fruit, and locally grown vegetables are recurring ingredients. Characteristic practices include grilling or smoking fish, shellfish steaming, cedar-plank cooking, preserving, and combining Pacific ingredients with Japanese, Chinese, South Asian, and other influences. Examples include smoked or cedar-plank salmon, salmon chowder, and berry-based desserts or preserves. The tradition shares ingredients and techniques with neighboring Pacific Northwest cuisines across the Canada–United States border.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.