Corned Cod

Newfoundland Recipes-Corned-Fish-w-saltjunk.comMakes 4-6 servings


  • 2 lbs corned cod
  • 18 sm potatoes
  • 1 lg onion, chopped
  • ½ lb salt pork (cut-up in sm pieces)


Bring potatoes to a boil and simmer for 15 minutes. Add fish (skin down) and cook for another 10-15 minutes or until fish is chalk white and potatoes are tender. Remove from heat and drain water. Place on a serving dish.

While cod is simmering; in a skillet (low-med heat), fry salt pork until golden brown (or until all fat is extracted or rendered). Remove salt pork and add onions. Cook onions until golden brown and remove from heat.  Pour pork fat and onions over fish and potatoes. Garnish with scrunchions and a slice of lemon. This is excellent with homemade fresh bread and molasses and yes, a good cup of steeped tea.

I dies at you, wa! – funny person, something funny, I get a kick out of you


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Periwinkles or Bigorneaux


This was certainly a treat growing up on the West Coast of Newfoundland back in the day. Living on the French side of the Island, Cape St. George, Port au Port, we normally referred to these succulent morsels as “Bigorneaux” the French word for periwinkles. We would boil them in sea water over an open fire on the beach. The recipe below is as original as it gets.

Makes 4 servings

  • 4 cups water (or sea water)
  • ½ cup sea salt
  • 4 lbs periwinkles


Clean and rinse periwinkles in cold water (removing any sand or debris from shells). Bring water and salt to a boil (ensure salt is totally dissolved, if not using salt water). Add periwinkles and cook for 10-15 minutes and drain. Using a darn needle or tooth pick remove hard cap or door from shells.


Note: if using sea water, omit salt



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Newfoundland is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoy NL culture, cuisine and its traditions. With completion of a Culinary Management program at Liaison College, Oakville, Ont, a Certificate in Baking at George Brown College, Toronto, Ont and a course in Food Photography; my purpose is to add new NL recipes to the existing culinary library and revisit some of the older ones and fine-tune them using today’s techniques (if possible). Also, I want to preserve some of the older and forgotten recipes that have been lost with time.

Re-discover Newfoundland and Labrador Cuisine, bring out the old recipes that your grandma and mom had written down on old scribblers or cook up recipes that were passed down from generation to generation. Relive again the taste. Experience the flavours and aromas that were once an everyday occurrence in our childhood. Can you smell the aroma of old fashion bread baking with a roaster full of hot baked beans in the oven?

Come taste times gone by and traditions of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every morsel. Consider the true blend of Aboriginal, English, French, German, Irish, Portuguese, Scottish and Spanish ancestry in our very unique cuisine.

Savour and experience recipes from times past, such as; Fish & Brewis, Fried Cod Tongues, Cod Fish Stew, Fish Cakes, Toutons, Salt Junk Dinner, Pease Pudding, pea Soup, Dumplings, Cabbage Soup, Colcannon, Flipper Pie, Pan Fried brook Trout, Turr, Baked Salt Water Duck, John Bull Stew, Drawn Butter, Kedgaree, Wild Hare (Rabbit) Stew and Pie, Old Fashioned Bake Beans, Figgy Duff, Pork Bang Belly, Beaslin Cake, Lobsouse, Bake Cod Row, just to name a few.

Just maybe, we can bring back “the good ole times” our grandparents and parents once shared at the kitchen parties, card games, mummering and telling yarns, while we cook up a good scoff with our friends.

If you have any old family recipes pass down or new ones you want to share with the world, please send them to me. If you like, forward a photo of the dish and your recipe, I will post it.

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