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| rdfs:label | - St Pierre and Miquelon Cuisine
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| rdfs:comment | - Saint Pierre and Miguel is 2 islands in the Northern Atlantic, close to Newfoundland and Labrador. Due to the very low temperatures, there are no plantations on these territories, although fishing is very intensive and fish are mostly used for the industry of fish cans. The island belongs to France, so the regional cuisine represents very efficiently the French culinary culture, including various delicacies, light breads, salads and cheese, which are especially prepared for the numerous tourists that are found in Saint Pierre and Miquelon all year long.
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| abstract | - Saint Pierre and Miguel is 2 islands in the Northern Atlantic, close to Newfoundland and Labrador. Due to the very low temperatures, there are no plantations on these territories, although fishing is very intensive and fish are mostly used for the industry of fish cans. The island belongs to France, so the regional cuisine represents very efficiently the French culinary culture, including various delicacies, light breads, salads and cheese, which are especially prepared for the numerous tourists that are found in Saint Pierre and Miquelon all year long. Fish is the staple aliment in the St. Pierre and Miquelon cuisine, as various species of fish (including some rare ones) can be found in the surrounding waters. Fish are consumed in many ways: from raw and fresh, to complexly cooked and served with local dips and vegetables. Fish roes are also consumed and, combined with the French aliments, they are a real delicacy.
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