Canadian gastronomy

There is no in Canada un typical dish. Each region has manners and different ways when cooking.
There is a great plurality of culinary traditions that as a common denominator have their colonial past.

In many restaurants de Quebec o Montreal you enjoy the haute french cuisine. In other places haute cuisine dishes are also prepared but with aboriginal premises in the recipes.

One of the typical dishes are seafood. Seafood abounds throughout the country for being Canada a country surrounded by sea. For this reason most of the gastronomy Canadian is based on Fish and seafood. The oysters y clams They are served in all the restaurants along the country's coast.

La Locust it is boiled with corn and salmon it is accompanied with mollusks and crab. If you want a exotic dish do not stop trying the seal fin patty de Newfoundland.

In the central part of the country it is consumed meat. En Calgary Canadian meat production is centralized. It is eaten roasted in steaks o burgers with French fries o salads El Calgary Beef Hash It is the most consumed dish, it is a meat marinated with potatoes and beans. Further north, meat is consumed from Maple o bison. Bill smoked caribou or roast is also a meat widely consumed in those lands.

In the more arctic areas, poultry meat is consumed accompanied by wild fruits. Ontario is the region in charge of supplying most of the country with fruit and vegetables. Apples and peaches are the most produced fruits, corn and chayote squash the most consumed vegetables. Fern and sweet fronds and sautéed seaweed are used in Canadian cuisine as a garnish.