Chef
Inspired + Curated Inspired + Curated
IIndigenousInspiredFood ndigenousInspiredFood
So Many So Many Must Try Must Try
MMenu enu FFeatures eatures
Bannock Recipe
Salmon Lunch Bowls
Autumn Soups
Chef Dave Pyper
Culinary Specialist | Ontario Region
As A Chef I find joy in working with Canadian Indigenous dishes for several reasons:
Cultural Heritage: These dishes connect me to the rich traditions and stories of Indigenous peoples.
Sustainability:
Emphasizing natural, locallysourced ingredients aligns with my farm-to-table philosophy, showcasing Canada's biodiversity.
Education: I aims to foster understanding and respect for Indigenous cultures through food, celebrating their contributions and resilience.
Culinary Growth: Incorporating these dishes challenges me to enhance my skills and creativity as a chef.
For me, preparing Indigenous cuisine is about honoring cultural legacy, promoting sustainability, and appreciating Canada’s diverse culinary landscape.
I hope that you enjoy and share this digital booklet with others.
ChefDave Pyper
BANNOcK
A TRADITIONAL FLATBREAD THAT CAN BE BAKED, FRIED, OR COOKED OVER AN OPEN FIRE. IT'S VERSATILE AND DELICIOUS, OFTEN SERVED WITH SAVOURY TOPPINGS OR SWEET SPREADS.
Ingredients:
2 cups of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon of salt
2 tablespoons of sugar (optional)
1/3 cup of lard, shortening, or butter
3/4 cup of water or milk
Prepare Your Workspace: Begin by preheating your oven to 400°F (200°C) if you plan to bake the bannock Alternatively, you can cook it on a stovetop over medium heat Gather all your ingredients and tools, including a large mixing bowl, a baking sheet or skillet, and measuring utensils
Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and sugar (if using). Stir the ingredients together until they are evenly distributed.
Incorporate the Fat: Add the lard, shortening, or butter into the dry mixture. Use a pastry cutter, fork, or your fingers to cut in the fat until the mixture resembles coarse crumbs. The fat should be well-distributed but still in small, pea-sized pieces
Add Liquid: Gradually pour in the water or milk, stirring the mixture gently with a wooden spoon or your hands until a soft dough forms. Be careful not to overmix; the dough should be slightly sticky but manageable.
Knead the Dough: Lightly flour a clean surface and turn the dough out onto it. Knead the dough gently for about 1-2 minutes, just enough to bring it together without making it tough.
Shape the Dough: Pat the dough into a round, flat shape about 1/2 inch thick If you prefer, you can also divide the dough into smaller portions and shape them into individual pieces
Cook the Bannock:
Oven Method: Place the dough on a greased baking sheet or cast-iron skillet. Bake in the preheated oven for 20-25 minutes, or until the bannock is golden brown and sounds hollow when tapped.
Stovetop Method: Heat a lightly greased skillet over medium heat Place the dough in the skillet and cook for about 10-15 minutes on each side, or until golden brown and cooked through Covering the skillet with a lid can help to cook the bannock evenly
Cool and Serve: Once cooked, remove the bannock from the a wire rack. Slice it into wedges or pieces and serve warm wi toppings.
Coffee Culture
Coffee was not a significant part of Indigenous Canadian traditions before European contact, as they had their own rich beverages made from local plants. With European settlers in the 16th and 17th centuries, coffee was introduced via the fur trade but was initially not adopted by Indigenous cultures. Over time, as interactions increased, coffee gained popularity and became part of daily life, especially by the 18th and 19th centuries. Today, coffee is common among Indigenous Canadians, with emerging Indigenous-owned businesses blending traditional knowledge with modern coffee culture, focusing on sustainability and cultural heritage. Thus, coffee has been embraced as part of a dynamic history of adaptation and resilience.
FairtradeCoffee
WhiteBuffaloCoffeeCo offersarangeofFairtradecoffees
BychoosingFairtradecoffee,you’resupportingmorethan750,000coffeefarmersinbeingfairlycompensated, addressingtheimpactsofclimatechange,andinvestingintheirfarmsandcommunities
PlantingTreeswithOneTreePlanted
Coffeeplantsareespeciallysusceptibletotheimpactsofclimatechange.Theseincluderisingtemperatures,extre weatherevents,andpest&diseaseoutbreaks
Tocountertheseeffects,wesupportOneTreePlantedinplantingtreesaroundtheworld.Bypurchasingourcoff toocansupportglobalreforestationefforts
Allproductsofferedwillmeetthefollowing7criteria:
1 Allfoodproductsaresourcedinanecologicallysustainablemanner
2.Allfoodproductsaresourced,whereverpossible,fromIndigenous-ownedsuppliers.
3 AllfoodproductsthatarenotsourcedfromIndigenous-ownedsuppliersareconsideredtraditional Indigenousfoods(plants,fish,game)
4 Allpartnerentitiesarecommittedtotheprinciplesofreconciliation
5 Allpartnerentitiesarecommittedtocorporatesocialresponsibility
6.Allfoodproductsarelabelledaccuratelyandtransparently.
7 Allfoodproductsmeetacceptedfoodstandardsandpracticeforthejurisdiction
BButternut utternut SSquashSoup quashSoup
with Maple Syrup + Picked Herbs
Squashsoupwithmaple syrupisadeliciousautumn dishthatcombinessavoury andsweetflavours.It featuresroastedbutternut squashblendedwith sautéedonions,garlic,and spices,alongwithbrothand optionalcream.Maplesyrup enhancessweetness,while garnishesliketoasted pumpkinseedsandcrème fraîcheaddtexture.This vibrant,aromaticsoupis perfectforfestivedinners, appealingtothosewho appreciatenatural ingredientcombinations.
MApleSyrup
ADDINGMAPLESYRUPTOSOUPCANCREATEADELIGHTFULFLAVOURBALANCE. ITSSWEETNESSENHANCESSAVOURYORSPICYELEMENTS, ADDING DEPTHTODISHES. FORINSTANCE, ITCOMPLEMENTSCREAMYBUTTERNUTSQUASHSOUPBYENRICHINGITSNATURALSWEETNESS, WHILEINCHILI, IT MELLOWSHEATANDHIGHLIGHTSEARTHYFLAVOURS. THISVERSATILE INGREDIENTCANELEVATEASIMPLEBOWLOFSOUPINTOAGOURMET EXPERIENCE.
TThree hree Sisters Soup Sisters Soup
with Beans | Corn | Squash
ThreeSistersSoupisatraditionalIndigenousdishmadefromcorn, beans,andsquash,whicharegrowntogetherthroughcompanion planting.Thismethodbenefitseachplant:cornsupportsbeans, beansenrichthesoil,andsquashretainsmoisture.Thesoup combinestheseingredientsintoanourishingbroth,withcornadding sweetness,beansprovidingprotein,andsquashofferinganearthy flavour.Additionalvegetables,herbs,andsometimesmeatorfishcan enhanceit.Thedishexemplifiessustainableagricultureandreflects theinterconnectednessofIndigenouscultures.
CCanadian anadian BBi i
ThehistoryofCanadianBisonandIndigenouspeoplesisdeeplyintertwinedandrichwithcultural significance.Forthousandsofyears,thebison,alsoknownasthebuffalo,roamedthevastplainsof NorthAmerica,includingwhatisnowCanada.Thesemajesticcreaturesweremorethanjustasourceof foodforIndigenouscommunities;theywerecentraltotheirwayoflife,spirituality,andeconomies.
Indigenouspeoples,suchasthePlainsCree,Blackfoot,andMétis,amongothers,developedaprofound relationshipwiththebison.Theyutilizedeverypartoftheanimal,ensuringnothingwenttowaste.The meatprovidedsustenance,thehideswereusedforclothingandshelter,boneswerefashionedinto toolsandweapons,andsinewwasusedforsewing.Thebisonwasreveredintheirspiritualpractices andoftenfeaturedintheirstoriesandceremonies,symbolizingabundance,strength,andresilience.
ThearrivalofEuropeansettlersinthe18thand19thcenturiesbroughtdramaticchanges.Thesettlers' expansionandthefurtradeledtooverhuntingandadrasticreductioninbisonpopulations.The constructionofrailwaysandtheintroductionofindustrial-scalehuntingfurtherdecimatedtheir numbers.Bythelate19thcentury,thebisonwereonthebrinkofextinction,whichhaddevastating effectsonIndigenouscommunitieswhoreliedonthem.
Despitethesechallenges,boththebisonandIndigenouspeoplesdemonstratedremarkableresilience. Inthe20thcentury,conservationeffortsbegantotakeroot.Indigenousleaders,conservationists,and governmentsworkedtorestorebisonpopulations.Today,initiativeslikethereintroductionofbisonto nationalparksandIndigenous-ledconservationprojectsarehelpingtorevivethebisonherds.This revivalnotonlyrestoresanessentialecologicalbalancebutalsohelpstoreconnectIndigenous communitieswiththeirculturalheritage.
ThestoryoftheCanadianBisonandIndigenouspeoplesisatestamenttotheenduringconnection betweennatureandculture,illustratingtheimportanceofconservation,respectforwildlife,andthe resilienceofhumancommunitiesinthefaceofadversity.
Bison Chili Bison Chili
Ingredients:
1 lb ground bison
1 large onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional, for extra heat)
Salt and pepper to taste
1 cup beef broth or water
Olive oil
1
Instructions:
In a large pot, heat a tablespoon of olive oil over medium heat.
2
Add the diced onion and cook until translucent, about 5 minutes.
3
Add the minced garlic and diced bell pepper, cooking for another 2-3 minutes until they soften.
4
Push the vegetables to the side and add the ground bison. Cook until browned, breaking it up with a spoon as it cooks.
5. Add the kidney beans, black beans, diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for another minute to let the spices bloom.
6 Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.
7 Taste and adjust the seasoning as needed.
9
8 Serve hot with your favourite toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.
In 2024, bison chili has surged in popularity on Canadian In 2024, bison chili has surged in popularity on Canadian restaurant menus, with about 45% of restaurants offering it, restaurant menus, with about 45% of restaurants offering it, up from 30% in 2021. This trend is fueled by consumer up from 30% in 2021. This trend is fueled by consumer demand for healthier, locally sourced meats. Bison chili demand for healthier, locally sourced meats. Bison chili now accounts for nearly 15% of total chili sales, and now accounts for nearly 15% of total chili sales, and restaurants featuring it report a 20% increase in customer restaurants featuring it report a 20% increase in customer satisfaction. Its rich flavour complements various satisfaction. Its rich flavour complements various accompaniments, making it a versatile dish. As sustainable accompaniments, making it a versatile dish. As sustainable agriculture and diverse food options are promoted, bison agriculture and diverse food options are promoted, bison chili is expected to continue thriving in Canada’s culinary chili is expected to continue thriving in Canada’s culinary llandscape. andscape.
FFiredUpBison iredUpBison NNachos achos
with Ground Bison | Aged Cheddar Sauce
|
Jalapeno | Thousand Island Dressing
Groundbisonisanexcellentchoicefornachosduetoseveral reasons:
**HealthierOption**:Leanerthangroundbeef,ithaslessfat andfewercalorieswithoutsacrificingflavor.
**RichFlavour**:Itsslightlysweettastecomplementsnacho ingredientslikecheese,salsa,andguacamole.
**Nutrient-Rich**:Packedwithiron,zinc,andvitaminB12,it contributestoanutritiousmeal.
**Texture**:Holdsupwellintheoven,ensuringsatisfying, heartybites.
**Sustainability**:Oftengrass-fedandraisedonpastures,it's aneco-friendlieroptioncomparedtoconventionalbeef.
**Versatility**:Easilyadaptstovariousspicesandseasonings, stogourmetlevels.
BBison ison SShepherds hepherds PPie ie
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
**Cook the Bison:**
Heat the olive oil in a large skillet over medium heat.
1 lb ground bison
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup carrots, diced
1 cup peas (frozen or fresh)
1 cup corn (frozen or fresh)
1 tablespoon tomato paste
1 cup beef broth blespoon Worcestershire sauce
2 tablespoons flour potatoes (prepared in advance)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary / p dded cheddar cheese (optional)
Add the chopped onions and cook until they are translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground bison to the skillet and cook until browned, breaking it up with a spoon as it cooks.
**Add Vegetables:**
Stir in the diced carrots and cook for another 5 minutes until they begin to soften.
Add the peas and corn, and cook for another 2-3 minutes.
**Create the Sauce:**
Stir in the tomato paste and cook for 1 minute.
Sprinkle the flour over the mixture and stir well to combine.
Gradually pour in the beef broth, stirring constantly to avoid lumps.
Add the Worcestershire sauce, thyme, and rosemary.
Season with salt and pepper to taste.
Simmer the mixture for 5-10 minutes, until the sauce has thickened.
**Assemble the Pie:**
Transfer the bison and vegetable mixture into a baking dish, spreading it out evenly.
Spoon the mashed potatoes over the top, spreading them out to cover the filling completely.
If desired, sprinkle the shredded cheddar cheese over the mashed potatoes.
**Bake:**
Place the assembled pie in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges.
**Serve:**
Remove the pie from the oven and let it sit for a few minutes before serving.
SSmokehouse mokehouse
BBisonBurger isonBurger with Smoked Cheddar |
Butter Lettuce | Grilled
Onion | Maple Bacon | Roasted Garlic Aioli
A healthier alternative to beef, and much rarer to find option on Canadian restaurant menus, bison meat is lean and flavourful. These burgers can be served with a variety of toppings, from traditional lettuce and tomato to more adventurous options like wild mushrooms and berry compote.
That’sAFact
12%OFCANADIANRESTAURANTSNOW FEATUREBISONBURGERS . BISONMEATISLEANER , HIGHERIN PROTEIN , ANDOFFERSRICHFLAVOURS
.
mpany renowned for its commitment to producing on meat products. Established with a vision to offer e sustainable meat options, Northfork Bison prides n in humane and natural environments. The animals ures, ensuring they lead stress-free lives, which in he superior taste and nutritional value of the meat.
oducts are rich in protein, low in fat, and free from nd hormones, making them an excellent choice for consumers. The company offers a diverse range of ng bison steaks, ground bison, sausages, and jerky, catering to various culinary preferences.
edication to quality, Northfork Bison is also deeply d to environmental sustainability. By promoting the n meat, they help support the preservation of bison o maintaining the ecological balance of grasslands.
soned gourmet or someone looking to explore new Bison provides a delicious and responsible way to pporting ethical and sustainable farming practices.
FFrybrea rybrea
with Beef Chili | Chedd
Scallions |
Fire
Roasted | Garlic Sauce
Indigenous frybread tacos combine traditional Indigenou cuisine with modern flavours, featuring a deep-fried frybread b
Topped with seasone ground beef or bison fresh ingredients like lettuce, tomatoes, an cheese enhance the dish. Variations may include olives, onion sour cream.
Never Had Tacos Like This!
IncorporatingIndigenousdishesinrestaurantsoffersseveralbenefitsbeyondculinaryexperience.
PromotesculturalinclusivityandawarenessofFirstNations,Métis,andInuittraditions. Enhancesrestaurantappealwithuniqueflavorsandtechniques. SupportslocalIndigenoussuppliers,boostingtheeconomyandencouragingsustainable practices.
Fosterscommunityconnectionthroughstorytellingbehindthedishes. Overall,addingIndigenousmenuitemscelebratesdiversity,enrichesdiningexperiences,and supportslocaleconomies.
FryBread
FryBread
BisonCrumble
DicedAvocado
SweetOnion
BlackBeans
MicroWatercress
Grilled Salmon Fry Bread Taco
Grow your menu
To respectfully incorporate Canadian Indigenous food into your restaurant menu, follow these steps:
**Consult Indigenous Chefs and Elders:** Engage with local Indigenous chefs and community elders for authentic recipes and guidance.
**Educate Yourself and Staff:** Learn about the cultural significance of the ingredients and dishes to enhance customer engagement.
**Source Indigenous Ingredients:** Use locally sourced, sustainably harvested traditional ingredients like wild game, fish, and berries.
**Incorporate Traditional Cooking Techniques:** Familiarize yourself with methods such as smoking and pit cooking to enhance authenticity and flavour.
**Create a Dedicated Menu Section:** Highlight Indigenous dishes on your menu to increase visibility and accessibility.
**Tell the Story:** Share the cultural significance of each dish in menu descriptions to deepen customer appreciation.
**Offer Specials and Events:** Host events featuring Indigenous dishes and collaborate with chefs for demonstrations.
**Respect and Acknowledge:** Credit the Indigenous communities involved and acknowledge the traditional territory of your restaurant. These steps ensure an authentic and enriching experience for both your business and customers.
BBannock annock FFlatbread latbread RRecipe ecipe
Ingredients
2cupsofall-purposeflour
1tablespoonofbakingpowder
1/2teaspoonofsalt
1/4cupoflardorbutter
3/4cupofwater(youmayneedalittlemoreorless dependingonthedoughconsistency)
**Mix Dry Ingredients**:
In a large bowl, combine the flour, baking powder, and salt. Mix well to ensure the baking powder is evenly distributed.
**Add Fat**:
Cut the lard or butter into small pieces and add it to the flour mixture Use a pastry cutter or your fingers to work the fat into the flour until the mixture resembles coarse crumbs
**Add Water**:
Gradually add the water, stirring with a fork, until a soft dough forms The dough should be slightly sticky but manageable. If it’s too dry, add a bit more water; if it’s too wet, add a little more flour.
**Knead Dough**:
Turn the dough out onto a lightly floured surface and knead gently for about 2-3 minutes, just until smooth Avoid over-kneading as this can make the bread tough
**Shape Dough**:
Pat the dough into a flat, round shape about 1/2-inch thick You can make one large piece or divide it into smaller pieces for individual servings.
**Cook Bannock**:
Heat a heavy skillet or griddle over medium heat. If desired, lightly grease the skillet with a small amount of lard or butter
Place the dough in the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through The bannock should sound hollow when tapped
**Tip**: Bannock can also be baked in an oven preheated to 375°F (190°C) for about 25-30 minutes or until golden brown.
BBannock annock FFlatbread latbread
LLunchFEATURES unchFEATURES
Smoked Salmon Flatbread
withSmokedSalmon|Sliced Leeks|GarlicSauce|Smoked Cheddar|FriedCapers
BraisedBeef Flatbread
withTornBeef|Grilled Peppers|CheddarCheese| DicedSquash|FriedSage
withGroundBison| CaramelizedOnion|Mozzarella Cheese|GoatsCheese Bison +Onion Flatbread
BButternutSquash utternutSquash
BBannockFlatbread annockFlatbread with Roasted Squash Puree | Grilled Chicken | Chopped Scallion | Roasted Garlic Aioli
Bannock, a versatile traditional flatbread, can be used to make flatbread pizza.
To prepare, mix flour, baking powder, salt, and water to create dough, optionally adding sugar or fat for flavour. Roll out the dough thinly and cook in a preheated skillet until golden brown, about 3-4 minutes per side.
For toppings, spread pureed squash on the cooked bannock, add cheese, and your choice of ingredients like grilled chicken, chopped scallions & garlic aioli as a finishing touch.
R i c e
Wild rice, or "manoomin" in Ojibwe, is crucial to Indigenous communities in the Great Lakes region, serving as a staple food and integral to their cultural and spiritual practices. Harvested traditionally through communal activities, it fosters unity and sustainability.
Nutritionally rich, wild rice supports survival during harsh conditions and is central to ceremonies, symbolizing abundance and gratitude. Its significance extends to environmental stewardship, as protecting wild rice habitats is vital amidst threats from industrial development and climate change. Overall, wild rice is essential to the cultural heritage, health, and identity of Canadian Indigenous peoples.
Wild mushroom Risotto
Delicate texture and mild flavour, thrive on decaying wood
Nutritionally rich: low in calories, high in protein, fiber, B vitamins, minerals, and antioxidants
Versatile in cooking and useful in bioremediation for breaking down pollutants
Enhance soups, stews, stirfries, and salads with their savory flavour and meaty texture.
Rich in dietary fiber, vitamins B and D, and minerals like copper and selenium. Traditionally used in Chinese and Japanese medicine; modern research indicates anti-inflammatory and cholesterol-lowering benefits.
Available fresh or dried, they add umami flavour and are versatile in many dishes.
Also known as baby bella or crimini mushrooms, related to white button mushrooms
Harvested later for a firmer texture and richer flavour
Mushrooms have been vital to Canadian Indigenous peoples for have been vital to Indigenous peoples for thousands of years, serving as food, medicine, and spiritual tools. thousands of years, serving as food, medicine, and spiritual tools Communities like the Cree, Haida, and Coast Salish have Communities like the Cree, Haida, and Coast Salish have traditionally gathered mushrooms, passing down knowledge about traditionally gathered mushrooms, passing down knowledge about edible and toxic species. Medicinally, mushrooms like Chaga and edible and toxic species. Medicinally, mushrooms like Chaga and Reishi are valued for their healing properties Spiritually, they are Reishi are valued for their healing properties. Spiritually, they are used in rituals to connect with the spiritual world This deep used in rituals to connect with the spiritual world. This deep understanding reflects Indigenous philosophies of harmony with reflects Indigenous philosophies of harmony with nature, emphasizing sustainability Increasing recognition of nature, emphasizing sustainability. Increasing recognition of traditional knowledge is promoting its incorporation into modern traditional knowledge is promoting its incorporation into modern environmental and health practices. environmental and health practices
Salmonholddeepcultural,spiritual, andeconomicsignificancefor Indigenouscommunities.Theyare consideredsacred,centraltotraditions andceremoniesthatcelebratetheir annualreturn.Asacrucialfoodsource, salmonareharvestedandpreserved usingtraditionalmethods,ensuring survivalduringdifficultseasons. Economically,salmonsupport livelihoodsthroughcommercialand subsistencefishing,reflecting sustainablemanagementprinciples. Symbolically,theyrepresentresilience andinterconnectednessinIndigenous artandteachings.Overall,salmon embodythemultifacetedrelationships betweenpeople,nature,andlife's cycles,highlightingtheimportanceof preservingtheseconnectionsfor futuregenerations.
SALMON
Lunch bowls
LunchbowlshavebecomeapopularstapleinCanadianrestaurants,appealingtovariousdietarypreferences,includingvegan, vegetarian,andgluten-freeoptions.Theirriseisdrivenbyademandforhealthy,convenientmealsthatarenutritiousandsatisfying.
Keyfactorscontributingtotheirpopularityinclude:
Customizability,cateringtodiversepreferencesanddietaryrestrictions
Useoflocal,seasonalproduceandglobalflavours
Aestheticappeal,makingthemvisuallyattractiveandInstagrammable Overall,lunchbowlsreflecttheevolvingculinarylandscapeinCanada,combininghealth,flavour,andvisualappealtocreateadining trendthatresonateswidely.
Sproutedgrainlunch bowlwithgrilled salmon,greenonion, red&greenpeppers, andlemonvinaigrette
Grilledsalmonlunch bowlwithspinach, redonion, peppercornsauce dressingandcapers
Salmon&squash bowlwitharugula, friedonions, butternutsquash, greenonion,goat cheesecrumbleand herbdressing
WholeV.S. WholeV.S.
PPortioned ortioned
SSalmon almon
Cleaningwholesalmonhasseveraladvantagesoverpurchasingpre-portionedsalmon:
**Cost-effective**:Wholesalmonistypicallycheaperperpound,beneficialfor frequentconsumersorevents.
**Qualitycontrol**:Handlingthefishensuresfreshnessandallowsforuseofmore parts,likebonesandhead,forfishstock,reducingwaste.
**Culinaryexperience**:Itenhancesfish-cleaningskillsandprovidesarewarding activitytosharewithothers,fosteringadeeperappreciationforcooking. Conversely,pre-portionedsalmonoffersconvenienceandtimesavings,idealforthose lackingtheskillsortimetocleanawholefish.
Thechoicebetweenwholeandpre-portionedsalmondependsonpersonal preferences,cookingskills,andstaffing.
Cleaning Salmon
heryourtools:asharpfilletknife,apair weezers,acuttingboard,andabowlfor Beginbyrinsingthesalmonundercold rtoremoveanysurfaceslime.Placethe nonthecuttingboardandusethefillet makeashallowcutalongthebellyfrom tothevent,beingcarefulnottopierce intestines.Gentlypulloutthegutsand discardthemintothewastebowl. vetheheadbycuttingbehindthegills. knifealongthebackbonefromthehead hetail,keepingthebladeasclosetothe aspossibletomaximizethemeat.Once 'vemadetheinitialcut,flipthefishand repeatontheotherside. emovetheribbonesbyslidingtheknife hthemandcuttingthemawayfromthe sh.Usethefishtweezerstopulloutany pinbones,feelingalongthefilletswith yourfingerstofindthem. ly,rinsethefilletsundercoldwater,pat withapapertowel,andthey'rereadyto kedorstored.Cleanyourtoolsandwork roughlytomaintainhygiene.Enjoyyour
SmokedSalmon
The indigenous peoples of Canada have a long tradition of smoking salmon. This method of preservation not only extended the shelf life of the fish but also enhanced its flavour. Smoking salmon was an integral part of their culinary practices and cultural heritage, especially among the coastal First Nations, such as the Haida, Tlingit, and Coast Salish peoples.
They used various techniques, including hotsmoking and cold-smoking, often combining the fish with natural ingredients like alder wood for a distinct, rich taste. The process involved cleaning and filleting the salmon, then hanging or laying it in smokehouses where it would absorb the smoke over several days or even weeks. This tradition was deeply embedded in their way of life, providing nourishment and allowing them to store food for the winter months.
Beyond its practical uses, smoked salmon also played a role in social and ceremonial contexts. It was often shared during potlatches, feasts, and other gatherings, symbolizing hospitality and abundance. This age-old tradition continues to be practiced today, preserving an important aspect of indigenous cultural heritage and identity.
smoked salmon on rosemary focaccia with fried capers and fresh dill
smoked salmon and arugula salad with pickled onion, goat cheese, Watercress and citrus Vinaigrette
Cold smoked salmon is cured in salt and smoked at low temperatures (below 90°F), resulting in
Cold smoked salmon is cured in salt and smoked at low temperatures (below 90°F), resulting in a delicate texture and subtle smoky flavour It's commonly used on bagels, in salads, or on a delicate texture and subtle smoky flavour It's commonly used on bagels, in salads, or on charcuterie boards. In contrast, hot smoked salmon is cooked at higher temperatures (120- charcuterie boards In contrast, hot smoked salmon is cooked at higher temperatures (120180°F), leading to a firmer texture and stronger smoky flavour It can be served warm or cold, 180°F), leading to a firmer texture and stronger smoky flavour It can be served warm or cold, often in pasta or quiches Both types are versatile ingredients that offer unique culinary often in pasta or quiches Both types are versatile ingredients that offer unique culinary experiences experiences.
smoked salmon and wild and tame rice with asparagus spears, onion, and wilted spinach
halibut
HalibuthasbeenessentialforCanadianIndigenouscommunities,providingsustenance,culturalsignificance, andeconomicsupport.Itisnutrient-richandeasytopreserve,crucialforcoastaldiets,especiallywhenother resourcesarelimited.Culturally,halibutappearsinstories,ceremonies,andart,symbolizingabundanceand sustainability.TradeofhalibutamongIndigenouspeoplesandwithEuropeansettlersstrengthenedsocial andeconomicties,facilitatingknowledgeexchange.Overall,halibutrepresentsavitalconnectiontotheir cultural,spiritual,andeconomicpractices.
ThemostpopulartypeofhalibutusedinCanadianrestaurantsisthePacificHalibut(Hippoglossusstenolepis). Renownedforitsfirmtextureandmild,slightlysweetflavor,PacificHalibutisaversatilefishthatcanbe preparedinavarietyofculinarystyles,fromgrillingandbroilingtopoachingandbaking.
Whenitcomestogrades,Canadianrestaurantstypicallysourcehalibutbasedonitsfreshnessandquality.The highestgradeis"Fresh,"indicatingthatthefishhasbeencaughtandtransportedwithminimaldelay,ensuring optimalflavourandtexture.Thisgradeishighlysoughtafterbychefswhoprioritizefreshnessfordishessuchas pan-searedfilletsorsashimi.
Anothercommongradeis"FrozenatSea"(FAS),wherethehalibutisflash-frozenonthefishingvesselshortly afterbeingcaught.Thismethodlocksinthefreshnessandnutrients,makingitanexcellentchoicefor establishmentsthatrequirealongershelflifewithoutcompromisingquality.FAShalibutisidealforrecipeslike fishtacos,chowders,andbakeddishes,wherethefish'sintegrityismaintainedthroughthecookingprocess.
Lastly,thereis"PreviouslyFrozen,"whichreferstohalibutthathasbeenthawedafterbeingfrozen.Whilethis gradeisgenerallymoreaffordable,itisstillpopularinmanycasualdiningsettingswherecost-efficiencyis important.Itworkswellinheartydisheslikefishandchipsorseafoodstews,wheretherobustflavoursofthe otheringredientscomplementthefish.
Overall,thechoiceofhalibutanditsgradedependslargelyonyourrestaurant'smenu,budget,andculinary focus,withPacificHalibutbeingthestarofmanydelectableCanadiandishes.
If you’re looking to save on labour and add consistency, try pre halves Brussel Sprouts from
Pan Seared Pan Seared HHalibut alibut
with Brown Tossed Brussel Sprouts | Diced Bacon | Roasted Potatoes
This delightful dish combines the earthy, slightly bitter taste of Brussels sprouts with the rich, savoury flavours of diced bacon and the nutty aroma of brown butter.
To prepare this dish, start by trimming and halving the Brussels sprouts. Sauté the diced bacon in a large skillet over medium heat until it becomes crispy and golden. Remove the bacon from the skillet, leaving behind the rendered fat, which adds depth and richness to the dish.
Next, add the Brussels sprouts to the skillet, cut side down, and cook them until they are caramelized and tender. This method enhances their natural sweetness and creates a delightful contrast with their slightly bitter undertones.
While the Brussels sprouts are cooking, prepare the brown butter by melting butter in a small saucepan over low heat. Continually swirl the pan until the butter turns a light brown colour and releases a nutty fragrance. Be careful not to burn the butter, as it can quickly go from perfect to bitter.
Once the Brussels sprouts are ready, return the crispy bacon to the skillet and pour the brown butter over the top. Toss everything together to ensure the flavours meld beautifully.
Serve this dish as a mouthwatering side to pan seared halibut, your customers will thank you.
SSaskatoon askatoon Berry Pie Berry Pie
Saskatoon Berry pie is culturally and historically significant for Indigenous Canadians. The Saskatoon berry, native to the Canadian prairies, has been a staple food for centuries, providing essential nutrients during winter. The pie symbolizes tradition, survival, and a connection to the land. Indigenous peoples incorporated these berries into recipes like pemmican, vital for long journeys. Besides nutrition, Saskatoon berries have medicinal uses. Gathering and sharing the pie fosters community, passing down cultural practices. Today, it celebrates Indigenous heritage and the enduring relationship with nature, highlighting resilience and rich culinary traditions.
Wild Wild RRice ice PPudding udding
Wild rice pudding is a unique addition to Canadian restaurant menus, offering a modern take on a traditional dessert. It can be enhanced with local ingredients, such as fresh berries and maple syrup, for flavour and colour. Sophisticated presentations might include layering in parfait glasses or serving warm with whipped cream or ice cream. The dish can also cater to dietary restrictions by using coconut or almond milk for a vegan option and adding nuts for crunch. This creative approach celebrates indigenous ingredients while appealing to contemporary tastes.
