Mijipjewey Ta'n Wejiaq Apaqtuk

02/21/2025

This Sunday is the last day to submit a recipe to be eligible for the $25 honorarium! Here are all the recipes that I have so far, if you see any missing, please submit it: https://docs.google.com/forms/d/e/1FAIpQLSd9ztvlHdlqoQm5rwn6mBfeoa_uN0FuBK58iQ8E4590avd2ig/viewform?usp=sf_link

Fire Roasted Scallops
Clam Chowder
Smoked Bass
Sauteed Eels
Cod Thermidor
Baked Eels
Baked Halibut
Lobster Bake
BBQ Eel
Eel Stew
Eel Soup
Clam Chowder
Eel Chowder
Seafood Chowder
Fried Cod
Fried Cod Tongues
Fried Mackerel
Fried Eel
Fried Smelts
Salmon and Boilded Potato
Boil Halibut Dinner
Boiled Lobster
Boiled Eel
Stuffed fish (salmon /cod /haddock)
Cod Fish Cakes
Salmon Fish Cakes
Salted Cod and Pork Scraps
Lobster Poutine
Snow Crab, Lettuce and Seaweed Roll
Salmon Gravy and bread
Kelp & Cucumber Salad

Hello! My name is Ethan Paul, and I’m from Membertou First Nation. I’m currently working on a Mi’kmaw Seafood Cookbook as part of Ocean Wise’s Eco-Action Accelerator program. This cookbook will feature traditional and favorite seafood recipes, along with stories from across Mi'kma'ki. This p...

02/18/2025

**Update: Date change to Sunday, February 23**

Join Chef Robert Gould for a Seafood Cooking Workshop at the Membertou Heritage Park on Saturday, February 23 at 1pm.

02/08/2025

Last Call for Seafood Recipes! Submit your recipe by February 23rd to receive a $25 honorarium for your contribution. You can still submit after this date, but the honorarium will no longer be available.

02/07/2025

Unama’ki Mi'kmaq Salmon Harvesters and First Nation fisheries departments (Eskasoni, Membertou, Potlotek, Wagmatcook, and We’koqma’q) are invited to join us for Plamu | salmon symposium.

On March 6 (9am-5pm) at the Membertou Trade & Convention Centre we will bring together Mi'kmaw salmon fishers and salmon experts, to share population status and other consideration for Plamu, highlight Mi’kmaw leadership activities, and discuss further opportunities for collaboration.

Seating is very limited - Reserve your spot online by clicking the link below by March 1st.

https://www.eventbrite.ca/e/tkismultinej-lets-swim-together-salmon-symposium-tickets-1145739179729?aff=oddtdtcreator

01/28/2025

Join us at the Membertou Heritage Park on February 2, 2025, for our 2nd Annual Mid-Winter Youth Mawio’mi! A day filled with Mi’kmaw culture and learning about food sovereignty in Mi’kma’ki.

Everyone is welcome, but space is limited—reserve your spot today by emailing [email protected]

Ocean Wise Indigenous Climate Action Senate of Canada Atlantic Council for International Cooperation

01/03/2025

Join us at the Membertou Heritage Park on February 2, 2025, for our 2nd Annual Mid-Winter Youth Mawio’mi! A day filled with Mi’kmaw culture and learning about food sovereignty in Mi’kma’ki.

Everyone is welcome, but space is limited—reserve your spot today by emailing [email protected]!

12/17/2024

An annual event hosted by UINR, the Salmon Ceremony highlights deep and wide-reaching relations with salmon. Ceremony is a key component of practicing Netuku...

12/17/2024

We are now accepting written and art submissions to be featured in our cookbook and on our website, apaqtuk.ca

Submissions are open to all L’nu from across Mi’kma’ki. Selected works will receive an honorarium of $25.

Deadline for submissions: January 31.

We are also extending the recipe submission deadline to January 31.

Please send all submissions to [email protected]

12/04/2024

We’re collecting recipes and would love your contributions! If you notice a dish missing from the list below, please submit your recipe. Even if your recipe is a variation of one already listed, we’d still love to see it. All submissions are welcome!

📣 Submit a recipe to be featured in a Mi'kmaq Seafood Cookbook and receive a $25 honorarium (once the recipes are reviewed).

Current Recipes:

Bass
- Smoked Bass
Clams
- Clam Chowder
Cod
- Fried Cod
- Fried Cod Tongues
- Cod Fish Cakes
Eel
- Fried Eels
- Eel Chowder
- Baked Eel with Luski
- BBQ Eel
- Eel Stew
- Eel Soup
- Sautéed Eel
Halibut
- Baked Halibut
Salmon
- Boiled Salmon & Potatoes
Scallops
- Fire-Roasted Scallops
Mackerel
- Fried Mackerel
Seaweed
- Kelp Cucumber Salad
Various Seafood
- Seafood Chowder
- Stuffed Fish (Salmon, Cod, or Haddock)

📧 Send your recipe to us and be part of preserving and celebrating our food traditions! Submit your recipe to [email protected] or by filling out this form

Hello! My name is Ethan Paul, and I’m from Membertou First Nation. I’m currently working on a Mi’kmaw Seafood Cookbook as part of Ocean Wise’s Eco-Action Accelerator program. This cookbook will feature traditional and favorite seafood recipes, along with stories from across Mi'kma'ki. This p...

12/03/2024

What is the meaning of our name?

Mijipjewey (mee-jip-ju-way) - food

Wejiaq (wej-ee-ack) - it come from

Apaqtuk (a-buck-dook) - in the middle of the lake; far out to sea

Mijipjewey Wejiaq Apaqtuk - Food from the Sea

Photo credit: Nova Scotia Department of Education; Mi’kmaq actors on set of MI’KMAQ (1981).

12/02/2024

Introduction Post:

Kwe’

My name is Ethan Paul, and I am from Membertou First Nation in Unama’ki. I graduated from NSCC’s Tourism Hospitality Program and have spent the past four years working at the Membertou Heritage Park, where I focus on promoting and preserving our rich Mi’kmaq cultural heritage.

I launched Mijipjewey Wejiaq Apaqtuk as part of Ocean Wise’s Eco-Action Accelerator. This project builds on my earlier work with Ocean Wise through Emsut Apuknajit, where we introduced Mi’kmaw youth to traditional winter eel harvesting (Kataq) through the ice. My goal has always been to empower Mi’kmaw youth by reconnecting them with sustainable and traditional harvesting practices.

Mijipjewey Wejiaq Apaqtuk takes this vision further by creating a Mi’kmaq seafood cookbook. This cookbook will preserve and celebrate traditional recipes while honoring our cultural heritage.

I was inspired by the stories of my great-grandfather, John J. Joe of Malikewe’jk, a skilled harvester. He traveled to Mi’kmaq communities selling his catch to families who couldn’t reach eel-harvesting areas themselves. On one of these trips, he met my great-grandmother, Ellen Marshall from Membertou—so without eels, my family might not be here today.

Through this project, I aim to preserve traditional Mi’kmaq seafood recipes and practices, ensuring they are accessible to youth and community members. By doing so, we can pass down these teachings and enjoy them for generations to come.

12/01/2024

Please Share:

My name is Ethan Paul, I am from Membertou First Nation. I am working on a project with Ocean Wise, creating a Mi’kmaq seafood cookbook featuring recipes and stories from across Mi’kma’ki. I am looking for recipe submissions to be included in the cookbook, if you could share this with anyone you think might be interested, I would appreciate that very much.

This project builds on my previous work with Ocean Wise, Esmut Apuknajit: Feeding The Winter Spirit. You can learn more about that project at https://ocean.org/project/esmut-apuknajit-feeding-the-winter-spirit/

Any submissions can be sent by this link: https://docs.google.com/forms/d/e/1FAIpQLSd9ztvlHdlqoQm5rwn6mBfeoa_uN0FuBK58iQ8E4590avd2ig/viewform?usp=sf_link

If you have any questions, feel free to contact me at [email protected]