Newfoundland cuisine is the traditional cooking of the island of Newfoundland, Canada, shaped by a harsh climate, remote location, and settlers of English, Irish, and French descent who relied on seafood, game, and preserved foods.
Cod ('the fish') is central, used in dishes like fish and brewis (salt cod and hardtack), fish cakes, and cod tongues, alongside other seafood such as capelin, lobster, crab, and shellfish, often salt-cured, smoked, or air-dried. Game meats, including moose, caribou, and rabbit, appear in stews, pies, and casseroles with root vegetables like potatoes, turnips, and carrots; partridgeberry, a tart local berry, is used in jams and desserts.
The province's isolation and long winters drove a strong tradition of preserving: salting, smoking, and pickling, alongside hearty dishes like toutons (fried dough) and figgy duff (a steamed pudding). English and Irish influence shows in jiggs dinner (a boiled dinner of salt meat, cabbage, and root vegetables), while Acadian French influence appears in dishes like rappie pie.