Newfies and Maritimers who have migrated to Toronto don't have to go without the tastes of home. Much of the distinctive East Coast cuisine is available in a little shop called Seaport Merchants at 1101 Victoria Park Ave. and St. Clair East. (See map at end of post.)
Fish, of course, is the main attraction. "Our fish comes fresh from the East Coast and Ontario lakes," says Lorne, who started the business with his father—who hails from Newfoundland—in the late 1970s. At the time, the neighbourhood had a lot of people from the East Coast and Caribbean, but now it has bigger numbers of Sri Lankans and Filipinos.
|Depending on the season, the shop sells snow crab, dungeness crab, sword tuna, mahi mahi, marlin and salmon.|
|Co-owner Marilyn shows off the live lobster.|
|Lorne, also co-owner, with one of the large pots he rents out to cook lobster at large family gatherings and fundraisers.|
|The Newfoundland pudding bag can be used to make pease pudding, a dish made of split yellow peas.|
|Cured navel beef (salt beef) is used to make the traditional Newfoundland meal Jigg's dinner.|
|The store has many different products made by Purity, a popular Newfoundland brand.|
|Chow Chow, Marilyn tells me, is a Nova Scotia sauce made from unripened tomatoes and served on fish.|
|Partridgeberries (left, better known as lingonberries) make a wonderful tart jam; cod tongues are, um, the tongues of codfish.|
There are several other stores specializing in Newfoundland cuisine in the Greater Toronto Area. You can check them out in Adam McDowell's story in the National Post.
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