Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Traditional Newfoundland Cuisine

Baked Cod Roe


Preheat oven to 350°F


  • 1½ -2 lbs cod roe
  • ¼ cup melted butter
  • Ground garlic powder
  • Salt & pepper


Clean cod roe with running cold water, carefully not breaking the sac. Season to taste with salt, pepper and garlic powder. Place cod roe on a greased or parchment lined cookie sheet and bake for 20-25 minutes. Spoon butter (mid-way) on roe. Garnish with spinach and quartered lemon. Cod roe can be eaten as is or on crackers with a little mayonnaise.


  • If cod roe is frozen, ensure you thaw completely in refrigerator prior to baking
  • Use vegetable oil instead of butter

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Traditional Pan Fried Squid

Pan-Fried-Squid3Makes 4-6 servings


  • 4 lbs med-lg Atlantic squid (cleaned)
  • 4 tbsp pork fat
  • 1 lg onion, chopped
  • 2 lbs cooked unpeeled sm red & white potatoes, cut in halves
  • 1½ cups large bread crumbs
  • Salt & pepper
  • Parsley sprigs (for garnish)


In lightly salted water, bring squid to a boil (including fins & tentacles) and simmer for 1–1½ hours or until tender. Cooked squid easily breaks when a fork is inserted. Cut up squid in pieces and set aside.  In a skillet, med heat, sauté onion in pork fat until golden brown. Add squid, bread crumbs and potatoes. Season to taste. Toss until heated throughout. Serve piping hot, garnish with pork fat & onions with scrunchions .