Travel Reference
In-Depth Information
Food & Drink
Until recently, this corner of Canada was noted solely for its seafood rather
than the rest of the plentiful bounty on offer. This is changing, particularly in
Prince Edward Island (PEI), where Charlottetown's Holland College is churn-
ing out more renowned chefs by the year, many interested in making the
most of the region's bounty. Even so, for the most part Atlantic Canada's
food and drink remains plain and simple; inventive Canadian and interna-
tional chefs tend to congregate in cities, only occasionally cropping up in
remote outposts. A quintessential Atlantic Canadian meal is fish or shell-
fish, fried or boiled, with a vegie thrown in for good measure, and perhaps a
bowl of chowder. Odd local specialties liven up many menus; don't be shy
to give them a try.
Bounty from the Sea
The sea defines Atlantic Canada, so it's no surprise that seafood defines the local cuisine.
Cod gets battered and fried and brought to your table as fish and chips; it's the one dish
you can trust to be on every menu. The batter itself varies from a rough cornmeal coating
to a big, puffy, crispy on the outside and soft on the inside beer batter. Atlantic salmon,
cousin of the better-known Pacific salmon, usually arrives broiled and sauced, perhaps
with dill or hollandaise. 'Nova' is lightly smoked salmon (akin to lox), for which Nova
Scotia is deservedly famous.
Nova Scotia, New Brunswick and PEI boil more lobster than you can shake a pat of
butter at. Crikey, even McDonald's is in on the action serving a McLobster sandwich at its
regional outlets. One of the best places to get down and dirty with the crustacean is at a
community-hall lobster supper. Don't eat too much; you'll need to leave room for the bul-
ging fruit pie that'll come your way afterward.
Nova Scotia visitors should also save their appetites for Digby scallops. Those touring
PEI will find succulent oysters that grow around the island's shore and have a different
flavor depending on when and where they're harvested. Mussels are everywhere although
PEI is most famous for them and up Cape Breton and Newfoundland way, look out for
sweet and seasonal snow crab. Clams are another great bounty and come primarily from
several beaches along Nova Scotia's east coast and Point Prim on PEI. Locals lead clam-
ming trips where you can dig your own mollusks then help prepare them before eating to
your heart's content.
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