The waters around the island of Newfoundland are home to a wide variety of famously delicious fish species. And while fresh fish is always a treat, salting, curing, and smoking also delivers flavours and textures to delight any palate.

Newfoundland’s codfish and kippers—but also halibut, mackerel, monkfish, salmon, trout, turbot, and more—are the stars of this new collection of recipes, the latest from cook and restauranteur Roger Pickavance. Inside you’ll find a wide variety of creative recipes, including smoked cod lasagna, cured salmon with beetroot, blackened halibut, and salt turbot cakes.

Following up on the success of From Rum to Rhubarb, Pickavance once again delivers a collection of modern recipes that showcase the best of Newfoundland and Labrador ingredients.

Roger Pickavance was raised Wales and arrived in Newfoundland in 1968, a pivotal time where the traditional way of life outside St. John's was entering a period of rapid change. But many traditional foods were still in evidence, many of which Pickavance had neither seen nor heard of before, including saltfish, cod tongues, britches, partridgeberries, and bakeapples. Seeing these in the kitchens of his new—found home opened his eyes to cooking traditions that had lasted for many generations, but which — along with the way of life — were being rapidly diluted by the modern world.

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