You ’d be hard pressed to find a Canadian restaurant in the United States ( except for the 300 Tim Hortons franchises … we’ll get to that ) , but Canada ’s cultural and geographical diversity has bring on quite a fewfoodsthat can boast Canadian heritage .
Arctic charr : This is the northernmost freshwater fish in North America , enamor commercially since the 1940s . Char is a trivial like salmon in colour and grain , but its unique flavor elevates it to a delicacy .
Back bacon : Also called Canadian bacon in the United States , this cut has less juicy than other kinds of bacon . It has a gustation and texture similar to ham . Peameal bacon is cure back Francis Bacon that ’s coated with priming coat yellowed peas .
cloudberry : These are also bear on to as adust - apple berry , chicoute , and cloudberries . establish mostly in the nautical province of Nova Scotia and Newfoundland , they sample – storm – like a scorched apple . These can be eat stark naked or used in pies and jams .
Bangbelly : To ward off some of the wettest , windy , awful cold on the continent , Newfoundlanders have long boil up a pudding of flour , rice , raisins , pork , spices , molasses , and sometimes varnish blubber . The result is comparable to bread pud and is ordinarily serve atChristmastime .
Beavertails : No aquatic rodent are harm in the making of this collation . These fried , bland pastry dough , shaped like abeaver’stail , are similar to that fair raw material called elephant spike . They can be pass with sugar , cinnamon , yield , even cream cheese and salmon . An Ottawa distinctiveness .
Butter tart : Along with so many other aspects of their refinement , the Scots land these to Canada . These are small pecan pie without the Carya illinoinsis , perhaps with chocolate chip shot , raisin , or nuts . You have n’t had Canadian cuisine until you ’ve had a butter tart .
Cipaille : This layered , spiced - sum - and - potato Proto-Indo European is most pop in Quebec . appear for it on menus as " sea pie " in Ontario , not for any aquatic additives but because that ’s on the button how the Gallic word is enunciate in English .
See more Canadian Food Facts on the next page .
More Canadian Food Facts
Cretons : collapse your morning butter - and - jam modus operandi and have some cretons rather ! This Quebecois custom is a veteran pork - and - Allium cepa po / ootZ often broadcast on goner .
Rhodymenia palmata : This tasty , alimentary , protein - packed seaweed washes up on the shores of Atlantic Canada and is used in fake much the same ways one uses onion plant : chop , saute , and added to everything from omelet to bread cabbage .
Malpeques : Many reckon these Prince Edward Island delicacies the creation ’s tastiestoysters , reap with slap-up tending by workers who rake them out of the clay by deal . If you’re able to find them , the " superbia of P.E.I. " will cost you dear .
Maple syrup : Close to 90 percent of Canada ’s maple syrup comes from Quebec , and Canada is the world ’s declamatory manufacturer of this sweetened , pasty flapjack topping .
Nanaimobar : New York also claims this confection , but the thoughtful Manhattanite does n’t utter that on Vancouver Island . It ’s achocolatebar layered with testicle , buttercream , and sometimes peanut butter or coco . Nanaimo prevention are well liked throughout Canada and in bordering U.S. region ( especially around Seattle ) .
Perogies : Canada ’s with child wave of Slavonic immigration have brought these Polish - Ukrainian enjoy to the True North . They ’re small dumplings with a form of fillings , include cheeseflower , meat , potatoes , mushroom , Brassica oleracea , and more . Top with sour cream and onion plant .
Ployes : Acadia , the Cajuns ' ancestral fatherland , loves its buckwheat hot cake . But these greenish - yellow griddle cake stop no milk or eggs , so they ’re not actually pancakes . Eat them with berries , lash emollient , cretons , or maple sirup .
Poutine : knock down gravy andcheesecurds on Gallic fries : Voilla poutine ! Quebec is the native land of poutine , but you could get it all over the nation . Ignore your heart specialist ’s entreaties for greater enjoyment .
Rye : This is the Canadian name for Canadian whiskey , though it ’s in reality made with a blend of rye , corn , and barleycorn . prohibition era in the United States make a windfall for Canadian distillers , and this unequalled style became part of the national identity . Rye is generally sweeter than Bourbon dynasty and retains a world-wide following among liquor connoisseurs .
Tim Hortons : Horton was a solid National Hockey League defenseman of farseeing service to the Toronto Maple Leafs , but he ’s best known for founding a omnipresent chain of sinker shops . Though Tim Hortons sellscoffee , breakfast food for thought , and sandwiches , the doughnut are the most democratic . With more than 2,700 franchises , you have to go pretty far into the Canadian bush to be deprived of your Tim ’s fix .
This clause was adapted from " The Book of Incredible Information , " published by West Side Publishing , a class of Publications International , Ltd.
