Wharf lobster, Digby scallops, the Halifax donair, wild blueberries, Annapolis Valley wine, and the Cape Breton oatcake — Canada's great seafood province.
Nova Scotia is a seafood province — nearly an island, with 13,000 km of coastline and one of the world's great lobster fisheries. But the food culture runs deeper: Acadian, Scottish, German, and Mi'kmaq traditions, a cool-climate wine region, and a thriving craft beer scene. Here's what to eat.
The lobster Nova Scotia lobster is the province's edible signature — caught in the cold Atlantic, sweeter than the Maine version, and cheaper than anywhere else. Eat it at the wharf (the Shore Club in Hubbards is the classic lobster supper), at a community hall 'lobster supper' in summer, or right off the boat in the fishing villages. A whole lobster, melted butter, and a roll of paper towels is the meal.
Digby scallops The Digby scallop — harvested in the Bay of Fundy — is the best scallop in Canada, sweet and giant. Find them seared, in chowder, or simply pan-fried. The town of Digby is the place.
The seafood beyond Halifax donair (the city's signature — spiced beef, sweet garlic sauce, pita), seafood chowder (every town has its own), fried clams, and Digby chicken (smoked herring — not chicken). The Mi'kmaq traditions add fiddleheads, eel, and foraged greens.
Wine and beer The Annapolis Valley is Canada's third wine region — cool-climate whites (the Tides and Luckett Vineyards), and the Bay of Fundy tidal views from the vineyards are a bonus. Craft beer is everywhere; Halifax has more pubs per capita than almost anywhere.
The sweet Blueberry everything — Nova Scotia is the world's largest wild-blueberry producer. Blueberry grunt (biscuit-dumpling dessert), blueberry pie, and oatcakes (the Cape Breton oatcake is a regional icon). And the donair sauce.
Where to eat Halifax for the restaurants and the donair; the fishing villages for the wharf lobster; the Annapolis Valley for the farm stands and wineries. And eat the seafood where it's caught — it doesn't get fresher.
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