Drink

Alexander Keith's

Alexander keith's is a brewery in halifax, nova scotia, canada. it is part of anheuser-busch inbev, a holdings company based in leuven, belgium, which owns over 400 beer brands globally. the brewery was founded in 1820 by alexander keith who had immigrated from scotland three years previously. in 1928, the business was sold to oland brewery, which was in turn sold to the labatt brewing company. following a number of mergers and acquisitions, labatt's is now part of anheuser-busch inbev.since 1928, parent companies kept the brand alive, and by the 1990s alexander keith's india pale ale (ipa) was the most popular beer in nova scotia. a number of other styles is also marketed. although alexander keith products were originally produced in the halifax brewery only for sale in the maritimes, they are now produced at anheuser-busch inbev plants across canada and america. archived recipes for beer made by the alexander keith's brewery in the early 1900s show high levels of hopping, with large all-malt mash ingredients and no use of corn, typical for beers of that time. in contrast, the modern beer marketed as alexander keith's ipa is only 5% alcohol by volume and lightly hopped, which does not meet the accepted criteria for an india pale ale. at the 2016 canadian brewing awards, alexander keith's ipa won third place, not in the ipa category, but in the "north american style blonde or golden ale" category.

Dessert, Sweet

Apple dumpling

An apple dumpling is a baked or boiled pastry-wrapped apple. to prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. the hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. the dough is folded over the apples and sealed. sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.

Side, Snack, Appetizer

Baked beans

Baked beans is a dish traditionally containing white beans that are parboiled and then, in the us, baked in sauce at low temperature for a lengthy period. in the united kingdom, the dish is sometimes baked, but usually stewed in sauce. canned baked beans are not baked, but are cooked through a steam process.baked beans originate in native american cuisine, and are made from beans indigenous to the americas. the dish was adopted and adapted by english colonists in new england in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the united states and into canada. today, in the new england region of the united states, a variety of indigenous legumes are used in restaurants or in the home, such as jacob's cattle, soldier beans, yellow-eyed beans, and navy beans (also known as native beans).originally, native americans sweetened baked beans with maple syrup, a tradition some recipes still follow, but some english colonists used brown sugar beginning in the 17th century. in the 18th century, the convention of using american-made molasses as a sweetening agent became increasingly popular to avoid british taxes on sugar. boston baked beans use a sauce prepared with molasses and salt pork, a dish whose popularity has given boston the nickname "beantown".today, baked beans are served throughout the united states alongside barbecue foods and at picnics. beans in a brown sugar, sugar, or corn syrup sauce (with or without tomatoes) are widely available throughout the united states. bush brothers are the largest producer. after the american revolutionary war, independence day celebrations often included baked beans.canned baked beans are used as a convenience food; most are made from haricot beans (aka navy beans) in sauce. they may be eaten hot or cold, and straight from the can, as they are fully cooked. h. j. heinz began producing canned baked beans in 1886. in the early 20th century, canned baked beans gained international popularity, particularly in the united kingdom, where they have become a common part of an english full breakfast.

Dessert, Sweet

Blueberry cake

Dessert, Sweet

Blueberry grunt

Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the united kingdom) before being baked. some cobbler recipes, especially in the american south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. cobbler is part of the cuisine of the united kingdom and united states, and should not be confused with a crumble.

Side, Snack, Appetizer

Brown bread

Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. in canada, ireland and south africa, it is whole wheat bread; in the maritimes and new england, it is bread made with molasses. in some regions of the us, brown bread is called wheat bread to complement white bread. whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus result in lower loaf volumes.

Main

Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Main

Clam chowder

New england clam chowder, occasionally referred to as boston or boston-style clam chowder, is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles. it is commonly made with milk, butter, potatoes, salt pork, onion, and clams. flour or, historically, crushed hard tack may be added as a thickener. new england clam chowder is usually accompanied by oyster crackers. crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

Side, Snack, Appetizer

Cod fish cakes

Pan-fried cod and potato patties, often served on hot cross buns or rolls with fruit salsa, gombey pepper jam, lettuce, mayonnaise

Main

Corned beef

Corned beef, or salt beef in some of the commonwealth of nations, is salt-cured brisket of beef. the term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. sometimes, sugar and spices are added to corned beef recipes. corned beef is featured as an ingredient in many cuisines. most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of clostridium botulinum bacteria spores, but have been linked to increased cancer risk in mice. beef cured without nitrates or nitrites has a gray color, and is sometimes called "new england corned beef".corned beef was a popular meal throughout numerous wars, including world war i and world war ii, during which fresh meat was rationed. it also remains popular worldwide as an ingredient in a variety of regional dishes and as a common part in modern field rations of various armed forces around the world.

Dessert, Sweet

Date square

A date square is a canadian dessert or bar cookie made of cooked dates with an oatmeal crumb topping. in ohio it is known as matrimonial cake. in eastern canada it can also be known as date crumbles. however, a brief poll indicates most canadians are completely unaware of this. it is often found in coffee shops as a sweet snack food. sometimes nuts are added to the base layer or crumb topping, or other alterations. there can also be candied peel added to the date stuffing for a contrasting texture.

Main

Donair

Similar to a gyro, made with spiced beef served in a pita with tomatoes, onions and donair sauce, a sauce made with evaporated milk, sugar, garlic and vinegar

Side, Snack, Appetizer

Donair sauce

A sauce commonly served with donair sandwiches, garlic fingers, made with evaporated milk, sugar, vinegar and garlic powder

Side, Snack, Appetizer

Dragon's Breath Blue

Blue cheese made by that dutchman's farm

Side, Snack, Appetizer

Dulse

Palmaria palmata, also called dulse, dillisk or dilsk (from irish/scottish gaelic duileasc/duileasg), red dulse, sea lettuce flakes, or creathnach, is a red alga (rhodophyta) previously referred to as rhodymenia palmata. it grows on the northern coasts of the atlantic and pacific oceans. it is a well-known snack food. in iceland, where it is known as söl [ˈsœːl̥], it has been an important source of dietary fiber throughout the centuries.

Side, Snack, Appetizer

Fiddlehead

Fiddleheads or fiddlehead greens are the furled fronds of a young fern, harvested for use as a vegetable. left on the plant, each fiddlehead would unroll into a new frond (circinate vernation). as fiddleheads are harvested early in the season before the frond has opened and reached its full height, they are cut fairly close to the ground.fiddleheads contain a compound associated with bracken toxicity. the fiddlehead resembles the curled ornamentation (called a scroll) on the end of a stringed instrument, such as a fiddle. it is also called a crozier, after the curved staff used by bishops, which has its origins in the shepherd's crook.

Dessert, Sweet

Figgy duff

Figgy duff is a traditional bag pudding from the province of newfoundland and labrador most commonly served as a part of a jiggs dinner. it is sometimes called a raisin duff. the word 'figgy' (or figgie) is an old cornish term for raisin; perhaps indicating the origin of the settlers who brought this dish to the area. it is very similar to the scottish clootie dumpling. one traditional recipe lists the ingredients as breadcrumbs, raisins, brown sugar, molasses, butter, flour, and spices. these are mixed and put in a pudding bag, wrapped in cheesecloth, or stuffed into an empty can and then boiled, usually along with the cooking vegetables of the jiggs dinner.

Main

Fish cakes

Main

Fish chowder

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. variations of chowder can be seafood or vegetable. crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. new england clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. fish chowder, corn chowder, and especially clam chowder are popular in the north american regions of new england and atlantic canada; coastal areas of the uk and widely in new zealand.

Main

Fricot

Fricot is a traditional acadian dish. fricot is such an important part of acadian food culture that the call to eat in acadian french is "au fricot!"the main ingredients consist of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. the common meats used were chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork. when chicken was used, it was traditionally an older chicken, since an egg-laying chicken would have been too precious to cook. this accounts for the long cooking time, as an older chicken would have had tougher meat. in lean times, a meatless fricot would be made. fricot a la belette was one term for this, which means "weasel stew". the reference being made is that the cook is as sly as a weasel for leaving out the meat. in the opposite vein, prince edward island acadians use the term fricot a la bazette which means "stupid cook's stew", implying that the meat was forgotten. the word fricot has its origins in 18th century france where it was used to mean a feast. the following century, it had evolved to mean "meat stew", and later still it became used to refer to prepared food.

Main

Fried clams

Fried clams are clams dipped in milk, floured, and deep-fried. fried clams are an iconic food, "to new england, what barbecue is to the south". they tend to be served at seaside clam shacks (roadside restaurants). clam rolls are fried clams served in a hot dog bun. they are usually served with tartar sauce.

Side, Snack, Appetizer

Garlic fingers

Garlicky cheese pizza, cut into pieces, serve with donair sauce

Drink

Glen Breton Rare whiskey

Glenora distillers is a distiller based in glenville, nova scotia, canada, on cape breton island. their most prominent product is glen breton rare whisky, made in the scottish-style in that it is a single malt canadian whisky, not a rye, as is traditional in canada. the distillery also makes several specialty whiskies and rum, and operates the glenora inn & distillery as a tourist attraction and bed and breakfast.

Main

Hodge podge

Hodge-podge or hotch potch (variously capitalised and hyphenated) is a soup or stew, usually based on diced mutton or other meat, with green and root vegetables. it is familiar in different versions in britain and north america and is particularly associated with scotland.

Main

Jiggs dinner

Jiggs dinner, also called boiled dinner or cooked dinner, is a traditional meal commonly prepared and eaten on sundays in rural newfoundland. corned beef and cabbage was the favorite meal of jiggs, the central character in the popular, long-running comic strip bringing up father by george mcmanus and zeke zekley, after whom the dish is likely named. the name of the dish is also occasionally rendered as jigs dinner or jigg's dinner. in the rendering "jigg's dinner", the apostrophe is incorrectly placed if in reference to the mcmanus character. sometimes referred to colloquially as "jd", "jiggs dinner" is the most common of all renderings.

Main

Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

Main

Lobster chowder

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. variations of chowder can be seafood or vegetable. crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. new england clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. fish chowder, corn chowder, and especially clam chowder are popular in the north american regions of new england and atlantic canada; coastal areas of the uk and widely in new zealand.

Main

Lobster Newberg

Lobster newberg (also spelled lobster newburg or lobster newburgh) is an american seafood dish made from lobster, butter, cream, cognac, sherry, and eggs, with a secret ingredient found to be cayenne pepper. a modern legend with no primary or early sources states that the dish was invented by ben wenberg, a sea captain in the fruit trade. he was said to have demonstrated the dish at delmonico's restaurant in new york city to the manager, charles delmonico, in 1876. after refinements by the chef, charles ranhofer, the creation was added to the restaurant's menu as lobster à la wenberg and it soon became very popular.the legend says that an argument between wenberg and charles delmonico caused the dish to be removed from the menu. to satisfy patrons’ continued requests for it, the name was rendered in anagram lobster à la newberg or lobster newberg.however, as culinary historian jan whitaker has written, lobster newberg is merely the addition of lobster to a french-inspired sauce of a type already common in 1870s american cuisine. no clear process of invention took place. early mentions of the dish in american periodicals spell it both "newberg" and "newburg," without referring to any specific person or location for which it had been named. among the many surviving delmonico's menus from the late nineteenth century, none include a dish described as "lobster wenberg."it is still quite popular and is found in french cookbooks. when ranhofer's printed recipe first appeared in 1894, the lobsters were boiled fully twenty-five minutes, then fried in clarified butter, then simmered in cream while it reduced by half, then brought again to the boil after the addition of madeira.

Main

Lobster roll

A lobster roll is a dish native to new england. it is made of lobster meat served on a grilled hot dog-style bun. the filling may also contain butter, lemon juice, salt, black pepper, with variants made in some parts of new england replacing the butter with mayonnaise. other versions may contain diced celery or scallion. potato chips or french fries are the typical sides.

Main

Lobster thermidor

Lobster thermidor is a french dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. the sauce is often a mixture of egg yolks and brandy (such as cognac), served with an oven-browned cheese crust, typically gruyère. the sauce originally contained mustard (typically powdered mustard). due to expensive ingredients and extensive preparation involved, lobster thermidor is usually considered a recipe for special occasions.

Side, Snack, Appetizer

Lunenburg pudding

Sausage made with beef, pork, summer savory, pepper, onions, herbs

Dessert, Sweet

Maple sugar

Maple sugar is a traditional sweetener in canada and the northeastern united states, prepared from the sap of the maple tree ("maple sap").

Breakfast

Maple syrup

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. in cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. maple syrup was first made and used by the indigenous peoples of north america. the practice was adopted by european settlers, who gradually changed production methods. technological improvements in the 1970s further refined syrup processing. virtually all of the world's maple syrup is produced in canada and the united states. the canadian province of quebec is the largest producer, responsible for 70 percent of the world's output; canadian exports of maple syrup in 2016 were c$487 million (about us$360 million), with quebec accounting for some 90 percent of this total.maple syrup is graded according to the canada, united states, or vermont scales based on its density and translucency. sucrose is the most prevalent sugar in maple syrup. in canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 percent sugar. in the united states, a syrup must be made almost entirely from maple sap to be labelled as "maple", though states such as vermont and new york have more restrictive definitions. maple syrup is often used as a condiment for pancakes, waffles, french toast, oatmeal, or porridge. it is also used as an ingredient in baking and as a sweetener or flavouring agent. culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood.

Dessert, Sweet

Mince pie

A mince pie (also mincemeat pie in new england, and fruit mince pie in australia and new zealand) is a sweet pie of english origin filled with mincemeat, a mixture of fruit and spices. it is traditionally served during the christmas season in much of the english-speaking world. its ingredients are traceable to the 13th century, when returning european crusaders brought with them middle eastern recipes containing meats, fruits, and spices; these contained the christian symbolism of representing the gifts delivered to jesus by the biblical magi. mince pies, at christmastide, were traditionally shaped in an oblong shape, to resemble a manger and were often topped with a depiction of the christ child.the early mince pie was known by several names, including "mutton pie", "shrid pie" and "christmas pie". typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. served around christmas, the savoury christmas pie (as it became known) was associated with supposed catholic "idolatry" and during the english civil war was frowned on by the puritan authorities. nevertheless, the tradition of eating christmas pie in december continued through to the victorian era, although by then its recipe had become sweeter and its size markedly reduced from the large oblong shape once observed. today the mince pie, usually made without meat (but often including suet or other animal fats), remains a popular seasonal treat enjoyed by many across the united kingdom and ireland.

Dessert, Sweet

Molasses cookies

Drink

Moose milk

Moose milk is a traditional canadian alcoholic mixed drink with roots in the historic celebratory events of the canadian armed forces. it is also served at the levée, a new year's day celebration held all levels of the canadian governmental administrations to honour the member of the armed forces, from the federal level to municipalities. the term was first recorded used to describe the cocktail in the 1915–1920.

Main

Mussel

Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. these groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. the word "mussel" is frequently used to mean the bivalves of the marine family mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. a few species (in the genus bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".

Drink

Nova Scotia beer warmer

Beer with hot pepper sauce

Dessert, Sweet

Oatcake

An oatcake is a type of flatbread similar to a cracker or biscuit, or in some versions takes the form of a pancake. they are prepared with oatmeal as the primary ingredient, and sometimes include plain or wholemeal flour as well. oatcakes are cooked on a griddle (girdle in scots) or baked in an oven.

Drink

Propeller Brewing Company beer

Main

Rappie pie

Rappie pie is a traditional acadian dish from southwest nova scotia and areas of prince edward island. it is sometimes referred to as rapure pie or râpure. its name is derived from the french patates râpées meaning 'grated potatoes'. it is a casserole-like dish formed by grating potatoes, then squeezing them through cheesecloth to remove some of the water from the potato solids. the removed liquid is replaced by adding hot broth made from chicken, pork or seafood along with meat and onions, and layering additional grated potatoes over the top. common meat fillings include beef, chicken, or bar clams.

Drink

Red Rose Tea

Red rose tea is a beverage company established by theodore harding estabrooks in 1894 in saint john, new brunswick, canada. estabrooks began his career in trade imports and exports, and soon moved specifically to the tea trade. realizing the inconsistency in loose leaf servings, estabrooks began packaging his tea leaves into single-serving bags to ensure quality and consistency in every teacup.red rose's older advertisements introduced the catchphrase, "only in canada, you say? pity..." (the catchphrase was sometimes transformed in canadian popular culture to, "only in canada, eh? pity...") however, as their brand expanded, these slogans became less relevant to their market audience. instead, they opted for more general slogans such as: "red rose tea is good tea." and "a cup'll do you good."the brand was formerly owned by brooke bond foods of the uk, and is currently owned by unilever in canada. "red rose" us brands are owned by redco foods, inc.; since 2018 "red rose" tea (usa) has been produced in license by harris tea company.

Main

Salmon

Salmon () is the common name for several species of ray-finned fish in the family salmonidae. other fish in the same family include trout, char, grayling, and whitefish. salmon are native to tributaries of the north atlantic (genus salmo) and pacific ocean (genus oncorhynchus). many species of salmon have been introduced into non-native environments such as the great lakes of north america and patagonia in south america. salmon are intensively farmed in many parts of the world.typically, salmon are anadromous: they hatch in fresh water, migrate to the ocean, then return to fresh water to reproduce. however, populations of several species are restricted to fresh water throughout their lives. folklore has it that the fish return to the exact spot where they hatched to spawn. tracking studies have shown this to be mostly true. a portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. homing behavior has been shown to depend on olfactory memory.

Main

Scallop

Scallop () is a common name that encompasses various species of marine bivalve mollusks (saltwater clams) in the taxonomic family pectinidae, the scallops. however, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily pectinoidea, which also includes the thorny oysters. scallops are a cosmopolitan family of bivalves which are found in all of the world's oceans, although never in fresh water. they are one of very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. a small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as sea grass at some point in their lives by means of a filament they secrete called a byssal thread. the majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles. many species of scallops are highly prized as a food source, and some are farmed as aquaculture. the word "scallop" is also applied to the meat of these bivalves, the adductor muscle, that is sold as seafood. the brightly coloured, symmetric, fan-shaped shells of scallops with their radiating and often fluted ornamentation are valued by shell collectors, and have been used since ancient times as motifs in art, architecture, and design. owing to their widespread distribution, scallop shells are a common sight on beaches and are often brightly coloured, making them a popular object to collect among beachcombers and vacationers. the shells also have a significant place in popular culture, including symbolism.

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Seafood chowder

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. variations of chowder can be seafood or vegetable. crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. new england clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. fish chowder, corn chowder, and especially clam chowder are popular in the north american regions of new england and atlantic canada; coastal areas of the uk and widely in new zealand.

Side, Snack, Appetizer

Solomon gundy

Solomon gundy is a jamaican pickled (with salt) fish pâté usually served with crackers as an appetizer. the pâté is made with smoked red herring (although other fish such as mackerel and shad are also sometimes used) and is minced and spiced with chili peppers and seasonings. the dish appears on the menus of jamaican restaurants and resorts. it is also sold as a packaged food for export.the term may come from the british word salmagundi, used to refer to a salad of many different ingredients. that term is originally from the french word salmigondis, which refers to a disparate assembly of things, ideas, or people forming an incoherent whole (a hodgepodge).

Main

Split pea soup

Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. it is, with variations, a part of the cuisine of many cultures. it is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of pisum sativum.

Drink

Spruce

Spruce beer is a beverage flavored with the buds, needles, or essence of spruce trees. spruce beer can refer to either alcoholic or non-alcoholic beverages. a number of flavors are associated with spruce-flavored beverages, ranging from floral, citrus, and fruity, to cola-like flavors to resinous and piney. this diversity in flavor likely comes from the choice of spruce species, the season in which the needles are harvested, and the manner of preparation. using evergreen needles to create beverages originated with the indigenous peoples of north america who used the drink as a cure for scurvy during the winter months when fresh fruits were not available, as the fresh shoots of many spruces and pines are a natural source of vitamin c. it may also have been brewed in scandinavia prior to european contact with the americas, but most french and british explorers were ignorant of its use as a treatment for scurvy when they arrived in north america. the first nations people were probably first to brew it and it was used to prevent scurvy by jacques cartier and his explorers when they arrived in stadacona in what is now quebec in 1535. european sailors adopted the practice and subsequently spread it across the world.