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Prince Edward Island's Best Eats

Prince Edward Island's Best Eats

P.E.I. — it's more than a menu abbreviation before mussels. This, the least populated of Canada's 10 provinces, is more than just lobster, mussels, and potatoes (although those are its signature culinary stalwarts). And with two culinary festivals during the fall, the upcoming time of year is great for experiencing its culinary scene.

The monthlong Fall Flavours Festival in September features more than 100 events including: harvests; lobster, potato, clam, and soup feasts; shellfish celebrations; chef-hosted dinners; and cooking classes. Midway through the month (September 15th to 18th) is the 16th annual PEI International Shellfish Festival. Some of the festival's great events include: potato seafood chowder championship, an international chowder championship, two oyster-shucking competitions — you can even take on local fishermen in a simulated mussel-boat competition.

Clamming, smoking, oyster-tonging, potato-picking, pickling, the island offers all these culinary adventures, and in addition to the seafood staples below snow crab, bluefin tuna, and scallops also make up a good portion of the side fishing that local fishermen are said to supplement their income with. There are also some signature restaurants on the island worth visiting. But before you go, you should have a primer of what to expect and look forward to from the island's culinary signatures.

P.E.I. New Potatos

There's a reason Prince Edward Island has a potato museum complete with a 14-foot tall fiberglass potato and claims to "the largest exhibit of potato artifacts in the world." Most of the year, potato fields planted in the island's rich red soil are signature landmarks of the landscape. According to P.E.I.'s Department of Agriculture these fields allow the island to annually produce "more than 30 percent of the total Canadian potato crop." Its status as one of the island's primary cash crops makes the recent wireworm infestation and news that the Health Canada Pest Management Regulatory Agency is phasing out Thimet, a product used to fend off the bugs, all the more troubling to farmers.

The island is famous for its new potatoes (a small, round variety), which locals boil in their skins, mash, and serve simply with butter, salt, and pepper. But there are plenty of other varieties whose preparations (boiled, baked, and mashed) are taken very seriously, as evidenced by Mid-Isle Farms' potato cooking guide. (Photos courtesy Flickr/Rick McCharles)


Potato Fish Cakes

By Chef Michael Smith &bull 10 years ago

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are included with the gourmet breakfast served every morning at the beautiful 5-star Inn at Bay Fortune, nestled in Fortune Bay, Prince Edward Island - they are as easy to make as they are to enjoy!

Ingredients

a splash or two vegetable oil
2 6 ounce fillets or salmon or any other fish
a sprinkle or two sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon Dijon mustard
2 green onions, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons all-purpose flour
1 to 2 tablespoons Butter

Procedure

Preheat a sauté pan or skillet over medium-high heat.

Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.

Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.

Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.

Variation

Try adding some of your favourite fresh herbs to the mix. Tarragon, dill, parsley, oregano and thyme all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are all good as well.

Prince Edward Island’s best known 5-Star country Inn and home of Chef Michael’s world-famous FireWorks Feast – The Inn at Bay Fortune, located in beautiful Fortune Bay!


Potato Fish Cakes

By Chef Michael Smith &bull 10 years ago

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are included with the gourmet breakfast served every morning at the beautiful 5-star Inn at Bay Fortune, nestled in Fortune Bay, Prince Edward Island - they are as easy to make as they are to enjoy!

Ingredients

a splash or two vegetable oil
2 6 ounce fillets or salmon or any other fish
a sprinkle or two sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon Dijon mustard
2 green onions, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons all-purpose flour
1 to 2 tablespoons Butter

Procedure

Preheat a sauté pan or skillet over medium-high heat.

Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.

Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.

Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.

Variation

Try adding some of your favourite fresh herbs to the mix. Tarragon, dill, parsley, oregano and thyme all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are all good as well.

Prince Edward Island’s best known 5-Star country Inn and home of Chef Michael’s world-famous FireWorks Feast – The Inn at Bay Fortune, located in beautiful Fortune Bay!


Potato Fish Cakes

By Chef Michael Smith &bull 10 years ago

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are included with the gourmet breakfast served every morning at the beautiful 5-star Inn at Bay Fortune, nestled in Fortune Bay, Prince Edward Island - they are as easy to make as they are to enjoy!

Ingredients

a splash or two vegetable oil
2 6 ounce fillets or salmon or any other fish
a sprinkle or two sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon Dijon mustard
2 green onions, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons all-purpose flour
1 to 2 tablespoons Butter

Procedure

Preheat a sauté pan or skillet over medium-high heat.

Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.

Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.

Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.

Variation

Try adding some of your favourite fresh herbs to the mix. Tarragon, dill, parsley, oregano and thyme all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are all good as well.

Prince Edward Island’s best known 5-Star country Inn and home of Chef Michael’s world-famous FireWorks Feast – The Inn at Bay Fortune, located in beautiful Fortune Bay!


Potato Fish Cakes

By Chef Michael Smith &bull 10 years ago

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are included with the gourmet breakfast served every morning at the beautiful 5-star Inn at Bay Fortune, nestled in Fortune Bay, Prince Edward Island - they are as easy to make as they are to enjoy!

Ingredients

a splash or two vegetable oil
2 6 ounce fillets or salmon or any other fish
a sprinkle or two sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon Dijon mustard
2 green onions, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons all-purpose flour
1 to 2 tablespoons Butter

Procedure

Preheat a sauté pan or skillet over medium-high heat.

Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.

Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.

Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.

Variation

Try adding some of your favourite fresh herbs to the mix. Tarragon, dill, parsley, oregano and thyme all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are all good as well.

Prince Edward Island’s best known 5-Star country Inn and home of Chef Michael’s world-famous FireWorks Feast – The Inn at Bay Fortune, located in beautiful Fortune Bay!


Potato Fish Cakes

By Chef Michael Smith &bull 10 years ago

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are included with the gourmet breakfast served every morning at the beautiful 5-star Inn at Bay Fortune, nestled in Fortune Bay, Prince Edward Island - they are as easy to make as they are to enjoy!

Ingredients

a splash or two vegetable oil
2 6 ounce fillets or salmon or any other fish
a sprinkle or two sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon Dijon mustard
2 green onions, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons all-purpose flour
1 to 2 tablespoons Butter

Procedure

Preheat a sauté pan or skillet over medium-high heat.

Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.

Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.

Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.

Variation

Try adding some of your favourite fresh herbs to the mix. Tarragon, dill, parsley, oregano and thyme all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are all good as well.

Prince Edward Island’s best known 5-Star country Inn and home of Chef Michael’s world-famous FireWorks Feast – The Inn at Bay Fortune, located in beautiful Fortune Bay!


Potato Fish Cakes

By Chef Michael Smith &bull 10 years ago

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are included with the gourmet breakfast served every morning at the beautiful 5-star Inn at Bay Fortune, nestled in Fortune Bay, Prince Edward Island - they are as easy to make as they are to enjoy!

Ingredients

a splash or two vegetable oil
2 6 ounce fillets or salmon or any other fish
a sprinkle or two sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon Dijon mustard
2 green onions, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons all-purpose flour
1 to 2 tablespoons Butter

Procedure

Preheat a sauté pan or skillet over medium-high heat.

Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.

Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.

Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.

Variation

Try adding some of your favourite fresh herbs to the mix. Tarragon, dill, parsley, oregano and thyme all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are all good as well.

Prince Edward Island’s best known 5-Star country Inn and home of Chef Michael’s world-famous FireWorks Feast – The Inn at Bay Fortune, located in beautiful Fortune Bay!


Potato Fish Cakes

By Chef Michael Smith &bull 10 years ago

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are included with the gourmet breakfast served every morning at the beautiful 5-star Inn at Bay Fortune, nestled in Fortune Bay, Prince Edward Island - they are as easy to make as they are to enjoy!

Ingredients

a splash or two vegetable oil
2 6 ounce fillets or salmon or any other fish
a sprinkle or two sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon Dijon mustard
2 green onions, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons all-purpose flour
1 to 2 tablespoons Butter

Procedure

Preheat a sauté pan or skillet over medium-high heat.

Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.

Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.

Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.

Variation

Try adding some of your favourite fresh herbs to the mix. Tarragon, dill, parsley, oregano and thyme all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are all good as well.

Prince Edward Island’s best known 5-Star country Inn and home of Chef Michael’s world-famous FireWorks Feast – The Inn at Bay Fortune, located in beautiful Fortune Bay!


Potato Fish Cakes

By Chef Michael Smith &bull 10 years ago

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are included with the gourmet breakfast served every morning at the beautiful 5-star Inn at Bay Fortune, nestled in Fortune Bay, Prince Edward Island - they are as easy to make as they are to enjoy!

Ingredients

a splash or two vegetable oil
2 6 ounce fillets or salmon or any other fish
a sprinkle or two sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon Dijon mustard
2 green onions, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons all-purpose flour
1 to 2 tablespoons Butter

Procedure

Preheat a sauté pan or skillet over medium-high heat.

Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.

Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.

Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.

Variation

Try adding some of your favourite fresh herbs to the mix. Tarragon, dill, parsley, oregano and thyme all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are all good as well.

Prince Edward Island’s best known 5-Star country Inn and home of Chef Michael’s world-famous FireWorks Feast – The Inn at Bay Fortune, located in beautiful Fortune Bay!


Potato Fish Cakes

By Chef Michael Smith &bull 10 years ago

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are included with the gourmet breakfast served every morning at the beautiful 5-star Inn at Bay Fortune, nestled in Fortune Bay, Prince Edward Island - they are as easy to make as they are to enjoy!

Ingredients

a splash or two vegetable oil
2 6 ounce fillets or salmon or any other fish
a sprinkle or two sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon Dijon mustard
2 green onions, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons all-purpose flour
1 to 2 tablespoons Butter

Procedure

Preheat a sauté pan or skillet over medium-high heat.

Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.

Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.

Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.

Variation

Try adding some of your favourite fresh herbs to the mix. Tarragon, dill, parsley, oregano and thyme all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are all good as well.

Prince Edward Island’s best known 5-Star country Inn and home of Chef Michael’s world-famous FireWorks Feast – The Inn at Bay Fortune, located in beautiful Fortune Bay!


Potato Fish Cakes

By Chef Michael Smith &bull 10 years ago

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are included with the gourmet breakfast served every morning at the beautiful 5-star Inn at Bay Fortune, nestled in Fortune Bay, Prince Edward Island - they are as easy to make as they are to enjoy!

Ingredients

a splash or two vegetable oil
2 6 ounce fillets or salmon or any other fish
a sprinkle or two sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon Dijon mustard
2 green onions, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons all-purpose flour
1 to 2 tablespoons Butter

Procedure

Preheat a sauté pan or skillet over medium-high heat.

Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.

Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.

Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.

Variation

Try adding some of your favourite fresh herbs to the mix. Tarragon, dill, parsley, oregano and thyme all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are all good as well.

Prince Edward Island’s best known 5-Star country Inn and home of Chef Michael’s world-famous FireWorks Feast – The Inn at Bay Fortune, located in beautiful Fortune Bay!