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Dec 5, 2007 05:34 AM

Authentic Newfie food

OK, I'm ready to take the plunge. I've experienced poutine (good and bad) and I'm ready to expand my Canadian horizons further east. Anybody know where I can get decent Newfie food here in Toronto. I don't expect I'd find cod tongue or scruncheon but hey, you never know. And can someone tell me what the heck maggotty butter is (besides being part of the lyrics in I'se the Bye)?. Thanks.

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  1. Can't help you with any Newfie delicacies (I suspect the lack of ocean here in Toronto will be a problem) but I'm guessing maggoty butter is simply butter that is infested with maggots, probably from being stored too long over the winter, as implied by the lyrics "Codfish in the spring o' the year / Fried in maggoty butter". Yum!

    Also see

    1. I don't know where you could find real, honest, Newfoundland cuisine, BUT... a chef friend of mine was able to get cod tongues from her supplier a couple of years ago, so it's within the realm of the possible. Seal flipper pie might be a greater challenge.

      1. The best grocery store to try for Newfie products like salt beef, hardtack, gooseberry jam, summer savory, etc is Sobey's because of their east coast origins. Perhaps you will be able to order tongues and cheeks, or flipper as I'm certain they carry them in some east coast stores.

        You can also try The Newfie Shoppe & Fish Market in Hamilton.

        Before all the Newfies went to Fort McMurray they used to come to Toronto and it was easier to find Newfie food here. The local A&P carried naval beef (salt beef) and there was a Newfie store at Keele and Eglinton.

        You can make a lot of Newfie dishes from other than region specific ingredients however, just make sure start with original Newfie recipes, bye'.

        Scruncheons btw are just diced salt cod fat (only) fried til crispy. MMMMMMMM

        And don't overlook a great Newfie dish, hand-cut steak, from a tube of Maple Leaf balogna (not baloney).

        2 Replies
        1. re: Scary Bill

          It's easy enough to make fish and brewis, at least, at home. The only exotic ingredient you need is hard bread, usually made by Purity in Newfoundland and available at several places in Toronto. Salt cod is common enough (being a mainstay of Portuguese cuisine). Scrunchions are not, I believe, made from cod, but rather from pork fatback, fried crisp.

          The dish is deadly - if the salt in the pork and the cod doesn't get you, the cholesterol will - but it's delicious.

          1. re: ekammin

            Oops! I stand corrected.

            Brain cramp! I typed "pork" but "cod" came out.

        2. Eastern Passage in Brampton has been mentioned on this site in the past. Never been, myself. Here's a link to it:

          1. Chef Michael Smith moved to Newfoundland about 2 yrs ago. You might want to contact him. He is on

            4 Replies
            1. re: lamaranthe

              I heard he is in Prince Edward Island.

              1. re: jayt90

                Why not contact him? I did, on one occasion, and he was very friendly and helpful.

                1. re: jayt90

                  True, but I emailed him a question and he answered in a very friendly way. I thought he could be a good source of infos.

                  1. re: lamaranthe

                    PEI. I was watching him last night and he was talking about dinner inspirations from his backyard in PEI.