Canadian cuisine varies greatly across the span of the country . The coastal areas specialize in seafood-mussels, lobster, scallops, and haddock on the east coast, and salmon on the west. The western provinces are infused by the German, Ukrainian, Polish, and Scandinavian cuisines brought by the many immigrant groups to the area. Cuisine in the Arctic region and the Canadian Territories is based on wild game and Inuit and First Nations cooking methods. At the cutting edge of Canadian cuisine is the fusion of modern culinary methods and uniquely Canadian ingredients, such as fiddlehead ferns, saskatoon berries, wild blueberries, bison, salmon, caribou, wild rice, maple products and locally produced wine, and cheeses, such as Dragon's Breath cheese from Nova Scotia and Oka cheese from Quebec.
Other Canadian specialties worth trying include a variety of wild mushrooms , peameal bacon (otherwise known as Canadian bacon), haddock and chips (especially in Newfoundland), Montreal smoked meat,
Habitant yellow pea soup, Montreal-style bagels, dulse (a form of edible seaweed popular in the Maritimes), flipper pie (made from seal flippers, this is a Newfoundland specialty at Easter), and poutine (french fries with gravy and cheese curds).
