Nine great ways to get a taste of the Northwest Territories- Story

Home Story Nine great ways to get a taste of the Northwest Territories

2 people eating a meal at the river's edge on a canoe trip in the Northwest Territories — Nine great ways to get a taste of the Northwest Territories

When people think of the Northwest Territories, the term ‘culinary hotbed’ may not be the first thing that jumps to mind. But the vast territory is host to fresh plants and wild game that have inspired countless traditional recipes and many innovative chefs.

From caught-that-day fish to only-in-the-North herbs and delicacies, here’s why the Northwest Territories should be on the list of destinations for any serious foodie.

A woman cooks bannock over a wood stove in the Northwest Territories — Bannock

This really is the comfort food of the Northwest Territories. At its most basic, bannock is flour, water, baking soda and lard. It is consumed—nay, devoured!—around campfires and dinner tables, in cozy cabins and bush camps, at big family meals or during lunch breaks at work. Recipes will vary by community, by family, and by the ingredients you have on hand. Bannock can be haute cuisine. It can also be whipped together in a pinch. You can mix in berries, or smother it in butter and jam, or load it with salt or sugar.

An important staple in Indigenous cuisine, bannock can be had for breakfast, or dessert, or a quick snack. No matter how or where or when you decide to eat bannock, you can be sure that it will be one hearty, and satisfying treat.

Where to get it? While many operators will offer guests some fresh-made bannock after outdoor tours, including dogsledding, Aurora-viewing, cultural experiences and more, this remains a staple treat you will encounter in restaurants and cafés throughout the Northwest Territories.

A plate of fresh fish and chips made at Bullocks Bistro in Yellowknife, Northwest Territories — Fresh Fish

Whitefish, Pickerel, Burbot, Lake Trout, Northern Pike, Arctic Grayling or Arctic Char: we’ve got ’em all in the Northwest Territories.

Our waters teem with some of the tastiest, healthiest fish on the planet. There’s no better way to end a day spent fly-fishing for Arctic Grayling from the edge of a creek or trolling for Lake Trout out on a great lake than with a fresh fillet cooked whichever way you like.

Fresh fish is also on the menu of most restaurants. And guests to the Northwest Territories can book a tour with local fishing guides, who will treat you to your own special shore lunch—the unofficial meal of the NWT.

Where to get it? Bullock’s Bistro in Yellowknife is a great place to go for fish and chips. You can also order up fresh-fish tacos at Alestine’s in Inuvik, a cozy, rustic restaurant with an ambitious menu. But don’t discount the nuanced flavours that any number of fishing guides can conjure with their mouth-watering shore lunches.

Fillets of smoked dry fish in the Northwest Territories — Dry Fish

Dryfish is another bounty from the lakes and rivers. But this time, the fish is cleaned and then cut into strips or cubes that hang on the skin and slowly dry over a smoking fire. Dryfish is a true Northern delicacy.

Where to get it? If you are driving the Dempster Highway, after taking the MV Louis Cardinal ferry across the Peel and Arctic Red Rivers, keep an eye out for the dryfish stand outside Tsiigehtchic—a Gwich’in Dene community known for having some of the best dryfish in the North. Also in the running? The K’atl’odeeche First Nation, on the eastern shore of the Hay River across its namesake town. Sometimes, local makers will make it available at Hay River’s summer market, the Fisherman’s Wharf.

Bright red cranberry bush in the Northwest Territories — Northern Harvest

The diverse Northern landscape offers a rich bounty of wild flavours that locals eagerly gather each year. In late summer, families head out to secret patches to pick tart Arctic cranberries, prized for jams, baking, or simply enjoyed fresh. Around the same time, the peach-coloured aqpik, also known as cloudberries, ripen in boggy areas, adding a sweet-and-tangy burst to desserts and preserves. Earlier in the season, in May, the forests yield bright green spruce tips, a citrusy-pine delicacy that can be steeped into tea, baked into breads, or even brewed into beer. Together, these wild ingredients showcase the deep connection between the land and the Northern table. These are flavours that are gathered, shared, and celebrated across the Northwest Territories.

Where to get it: Many operators offer on the land and nature tours, the perfect opportunity to learn more about harvesting directly from the people who know it best. You will also find cranberry preserves, aqpik jams, spruce tip teas, and other locally inspired treats for sale in shops and markets throughout the territory. Or grab a pint of Forager IPA, which uses NWT-harvested spruce tips, when it’s offered seasonally at the NWT Brewing Co. in Yellowknife.

muktuk hangs to dry outside in the Northwest Territories — Muktuk

Muktuk, an Inuvialuit treat, encompasses the skin and blubber of the bowhead, narwal, and beluga whales. Muktuk is highly sought after along the Arctic Coast, as a food rich in Vitamins C and D, nutrients otherwise in short supply in the High Arctic diet. With an oily texture and a fishy taste, it can be eaten raw, boiled or dried.

Where to get it? This iconic Arctic fare is commonly found in coastal Arctic communities such as Inuvik, Tuktoyaktuk, and Aklavik where whale-harvesting is part of local tradition. Muktuk can be found at community celebrations, festivals, or during cultural gatherings like Indigenous Peoples Day, when traditional foods are shared with visitors.

Bottles of Sapsucker Birch syrup made in the Northwest Territories — Birch Syrup

Did you know that birch trees produce syrup? It’s true. Birch tapping is a springtime art that has been passed down by family members through generations in the NWT. The product, a bitter-yet-sweet caramel-tasting syrup, can be used in anything from puddings to meat glazes, or on your Saturday morning pancakes.

Where to get it? Sapsucker Birch Syrup is harvested from a picturesque stand of birch trees just off the Ingraham Trail near the Dene community of Dettah, and is sold in bottles at stores and farmers’markets across the territory.

A container of Back Eddy's spice made in the Northwest territories — Our Signature Spice

Famous across the North as a preferred rub for steaks and slow-cooked ribs, or as the perfect rim on a succulently salty Caesar, Back Eddy’s Seasoning is one of those secrets you learn about when you spend some time in the Northwest Territories.

Where to get it? Pick it up from any number of NWT grocery stores or souvenir shops – it’s an NWT classic for a reason and you can find it practically anywhere.

The NWT’s food scene blends generations of tradition with contemporary creativity. From remote fishing lodges to vibrant local markets, read more about how the North is shaping an exciting culinary future!

Ready to plan your next adventure? Sign up for our monthly e-newsletter to get inspired and learn more about all the Spectacular Northwest Territories has to offer!

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