DCHP-2

fish and brewis DCHP-2 (October 2016)

• n. — Newfoundland, Food

  a dish of salt cod and hardtack, which is soaked in water and then fried or boiled (see Image 1).

  Type: 2. Preservation — This term, naming a traditional Newfoundland dish, is found almost exclusively in Canada (see Chart 1). The Dictionary of Newfoundland English cites it from 1766 (s.v. brewis). The term brewis is used to refer to 'bread soaked in boiling fat pottage, made of salted meat' (see OED-3, s.v. brewis, (2)). This dish is often served with scrunchions on top as a garnish (see Image 1 on the right). Note that the first quotation below from outside of Newfoundland dates from 1977.
  See also ITP Nelson, s.v. "fish and brewis", which is marked "Newfoundland", COD-2, which marks it "Cdn (Nfld)".

  See also: figgy duff  scrunchions (meaning 2)