Few meals spark as much conversation in Newfoundland and Labrador as a hearty plate of brewis. But before we even get to the toppings, there’s one question that can divide a kitchen table faster than anything else…
Do you call it Fish and Brewis, or Fisherman’s Brewis?
For generations, this humble dish has been a staple of outport life. Hard bread soaked overnight, salt fish flaked to perfection, and a generous drizzle of scrunchions has filled countless homes with unforgettable aromas. Some families add onions, others serve it with mustard pickles or a side of baked beans, while a few have their own secret touch that’s been passed down through the generations.
No matter what you call it, every plate seems to tell a story. It reminds us of family suppers, Sunday dinners, visits to Nan’s house, and traditions that have been lovingly carried forward for decades.
So let’s settle the debate—or maybe keep it going!
What do you call it: Fish and Brewis or Fisherman’s Brewis? And what has to be on your perfect plate? We’d love to know who makes the best you’ve ever tasted, too!
Share your photos, recipes, memories, and stories in the comments below, and don’t forget to tag the family member who’s known for making the best brewis around.
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Let’s keep sharing everything that makes Newfoundland and Labrador such an incredible place to call home, one story, one photo, and one memory at a time.
