If you're from the Prairies, you’ll know these luscious little berries as ‘Saskatoons.' Similar to blueberries, these tiny purple jewels are found by the bushel in the wild. Their sweet, nutty flavour make them perfect for jams, sauces, pies, crisps and crumbles.

Get the recipe for Saskatoon Rhubarb Pie

With a flavour somewhere between crab and clam, gooseneck barnacles are harvested by hand in British Columbia year around, and several Vancouver restaurants are serving this colourful delicacy.

Learn how Sobo Restaurant turns barnacles into a gourmet treat.

Found in the forests of Eastern Canada in early spring, these budding fern fronds have a short, sweet season. The bright green spirals are full of fresh, delicate spring flavour, and are best enjoyed steamed or simply sautéed with butter.

Get the recipe for Fiddlehead Salad with Pickled Red Onions and Maple Toasted Pecans

This bright, rubbery seaweed is harvested on both the Atlantic and Pacific coasts, and is a booming business for some communities as seaweed becomes more popular. Salty, a little smoky and a little nutty, the red seaweed can be eaten fresh or dried, and makes a particularly tasty Caesar ingredient.

Get the recipe for Grand Matan Caesar

Hunted and enjoyed in many northern regions, caribou is a lean meat with little fat and big flavour. One of the classic ways to enjoy caribou meat is in a slow-cooked stew, but a quick pan sear will do just fine.

Get the recipe for Seared Peppered Caribou Loin with Saskatoon Berry Sauce

Also known as cloudberries, these light and bright amber coloured berries grow in Northern parts of Canada, including Newfoundland. These tart and hearty berries, which thrive in damp, chilly temperatures, are made into jam, juices or liqueurs.

Get the recipe for Floating Islands in Bakeapple Crème Anglaise

Moose hunting is common in many communities across Canada, including parts of Newfoundland, Ontario, Alberta and British Columbia. Moose meat has a flavour similar to beef, but is very lean, meaning it's best when slow cooked, stewed, in sausage or ground with a little bit of fat and served as burger.

Get the recipe for Moose Spareribs

Like maple, birch syrup is produced by tapping the sap from birch trees and boiling it into a deeply flavoured sweetener with hints of honey, caramel and molasses. It's most popular in Ontario, Manitoba and Québec.

Get the recipe for Birch Syrup Salad Dressing

Minced harp seal, root vegetables and rich gravy are cooked together in a flaky pastry in the traditional spring Newfoundland dish, flipper pie.

There’s nothing like bright, fresh sockeye salmon. The firm, fluorescent fleshed fish is full of rich, intense flavour, and is best enjoyed from fresh from B.C. waters

Get the recipe for West Coast Cedar Planked Salmon

Another local B.C. delicacy, spot prawns are best savoured as fresh as possible. These large, sweet shrimp are a West Coast specialty, and are served fresh during their short-lived 6-8 week season each spring.

Get the recipe for Pan-seared B.C. Halibut and Spot Prawns with Morel, English Pea and Chorizo Ragoût

Sweet, sticky liquid gold is found in abundance in Eastern Canada, with Québec producing more than 70 percent of the world’s maple syrup. While maple syrup is available across Canada, a trip to the sugar shack to eat taffy on snow is most popular in Quebec.

Learn how to make maple taffy.

You’d be hard pressed to find one of these delightful fried pastries outside of Thunder Bay. Known as ‘Persians’ locally, these sweet, cinnamon-flavoured treats are smothered in a vibrant strawberry glaze that's truly delectable.

Get the recipe for Thunder Bay Persian Rolls

Synonymous with the East Coast city, these late-night wraps are stuffed with thinly sliced and perfectly spiced meat, onions, tomatoes, and the one-of-a-kind, sweet and garlicky donair sauce. While there's a few rare places outside of Nova Scotia where you can grab one of these intentionally drippy sandwiches, the real deal is always found in Halifax.

Learn the history of Halifax Donairs