Cuisine of Newfoundland and Labrador

cod which has been preserved by drying after salting

British and Irish dish of suet or fat, oatmeal or barley, breadcrumbs and sometimes pork filled into a natural or cellulose sausage casing

Variety cut from the lower jaw of codfish

Touton, toutin, tiffin, touten or towtent is a traditional dish from Newfoundland, made with risen bread dough. The dish has a long list of regionally-distinct names, and can refer to two (or more) different types of baked or fried dough: the dough cake variant, usually fried; and a baked bun variant, made with pork fat. Toutons are usually served at breakfast or brunch and are on the breakfast menus of many local restaurants.

Canadian date cookie

North English savoury pudding of boiled legumes (e.g. split yellow peas) with water, salt, and spices, often cooked with bacon or ham

type of offal from fish