This was followed throughout the 16th and 17th centuries by more Spanish exploration up the coast, as well as English expeditions. The ExplorersĮuropean colonial interests began sending expeditions to explore the west coast, beginning in the early 1500s when Spanish seafarers reached the Isthmus of Panama. Some of these greens were eaten raw, while others were dried and packed into cakes to be reconstituted with slow cooking methods. The native people gathered additional nutrition from the ocean in the form of seaweeds and sea vegetables, particularly red laver, giant kelp, and flowering marine eelgrass. The most important food source by far was the Pacific salmon runs, which arrived in annual migrations and provided ample supplies of fresh and dried food year round. Vast quantities of seaweed, fish and shellfish were available everywhere, and whales were hunted in some areas. Seafood that once permitted Native Americans to thrive along the Pacific Coast is sill available in abundance though care must be utilized to conserve this bountiful natural resource. Indigenous peoples have long enjoyed the abundance of foods provided by the ocean and seashore, hunting and gathering along the varied geography of the area, with inlets, fjords and archipelagos cut into steep rock, and long stretches of sandy beaches that give way to both marshy dunes and the coastal mountains. Salmon, Dungeness crab, spot prawns and a variety of clams are very much identified with the cuisine of the Pacific Northwest, and it also draws heavily on the strong First Nations presence in the region.įoodal recommends Seafood Lover’s Pacific Northwest: Restaurants, Markets, Recipes & Traditions The cooking style of the Pacific Northwest is both traditional and modern, and it also carries a substantial Asian flavor. Let’s have a look at how some of these influences have created today’s flavors of the northwest, and then we’ll sample some of its wonderful tastes with a few favorite recipes. This photo showcases Pacific cod being sold off of one such boat in Washington state. Many smaller fishing vessels sell seafood directly to the public. Traditional and contemporary, with a blend of influences from home and abroad, a common thread that runs through the food fabric of the area is this: it’s fresh and simple, and features the rich abundance of the region. And with so many influences, it can be a bit of challenge to actually define the flavor of Pacific Northwest cuisine. The area is a unique and eclectic fusion of native and immigrant cultures, cuisines and climate. Fishing boats in Newport, Oregon tied up at the docks and offloading fresh seafood. And the larger port cities of Seattle, Portland, Vancouver and Victoria feature dockside markets and upscale restaurants, offering the finest of seafood gastronomy. And among the coastal communities that stretch from southern Oregon up into British Columbia, the abundance of fresh, delicious seafood can be found in myriad locations.Įvery seaside town has crab shacks and fish ‘n’ chip shops, and fishermen’s wharves where you can buy the freshest of the day’s catch. The Pacific Northwest region is an area with a rich bounty of natural foods.
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