The Maritime provinces of Canada have built their culinary identity around the bounty of the Atlantic Ocean. From the sweet meat of Nova Scotia lobster to the delicate Prince Edward Island mussels, mastering these traditional preparations connects us to centuries of coastal Canadian heritage.

The Maritime Advantage

Atlantic Canada's cold, clean waters produce some of the world's finest seafood. The key to authentic Maritime cooking lies in respecting the natural flavors while using time-honored techniques that enhance rather than mask the ocean's gifts.

Atlantic Lobster: The Crown Jewel

Traditional Lobster Roll

The perfect lobster roll starts with perfectly cooked lobster. Steam for exactly 7 minutes per pound, then plunge into ice water. The meat should be sweet, tender, and never tough. Mix gently with just enough mayonnaise to bind, a squeeze of lemon, and finely chopped celery for crunch.

Nova Scotia Lobster Boil

A communal feast that brings families together. Boil lobsters with corn, potatoes, and onions in seawater or heavily salted water. The secret is timing – each ingredient enters the pot at precisely the right moment for perfect doneness.

Scallops: Sweet Treasures

Digby Scallops Pan-Seared

Digby scallops are prized for their size and sweetness. Pat completely dry, season simply with salt and pepper, then sear in a hot pan with minimal oil. The goal is a golden crust while maintaining a translucent center.

Traditional Scallop Chowder

Unlike heavy cream-based chowders, Maritime scallop chowder celebrates the mollusk's natural sweetness. Use milk, not cream, and let the scallops' juices provide the oceanic depth.

Atlantic Salmon Traditions

Cedar Plank Preparation

Indigenous techniques meet modern kitchens. Soak cedar planks for hours, then grill salmon on the wood for a subtle smoky flavor that complements the fish's richness without overwhelming it.

Cured Gravlax with Dill

A Scandinavian technique adapted by Maritime cooks. Cure fresh salmon with salt, sugar, and fresh dill for 48 hours. The result is silky, flavorful fish perfect for special occasions.

Lesser-Known Maritime Treasures

Dulse Seaweed

New Brunswick's purple seaweed is eaten fresh or dried as a salty snack. Incorporate it into chowders for an intense ocean flavor or fry it crisp as a garnish.

Sea Beans (Samphire)

These crispy, salty coastal plants are often called "sea asparagus." Blanch quickly and serve as a side dish or pickle them for a tangy condiment.

Professional Techniques

Proper Fish Filleting

A sharp, flexible knife is essential. Start behind the gills, angle toward the head, then follow the backbone to the tail. Practice makes perfect, but respecting the fish with clean cuts is part of Maritime tradition.

Shellfish Safety

Always buy from reputable sources, especially during summer months. Fresh shellfish should smell like the ocean, not "fishy." When in doubt, don't risk it.

Seasonal Considerations

Maritime cooking follows the ocean's rhythms. Lobster season peaks in summer, while winter brings hearty chowders and preserved fish preparations. Understanding these cycles ensures you're cooking with nature, not against it.

Learn Maritime Techniques

Our Advanced Regional Specialties course includes an entire weekend dedicated to Atlantic seafood. You'll learn traditional filleting, proper shellfish handling, and classic recipes passed down through generations of Maritime families.