Seafood Recipes

Lobster and seafood, New Brunswick  Canada

From lobster to salmon to the salty seaweed treat known as dulse, our delicious seafood recipes highlight some of our favourite ways to prepare New Brunswick’s bounty of fresh, local seafood. Enjoy them tableside or beachside; by candlelight or bonfire!

  • Acadian Fish Pancakes

    • 1 pound (500 g) fresh or frozen fish fillets
    • 3 eggs, beaten
    • 2 cups (500 ml) raw potatoes, finely grated
    • 1/8 cup (30 ml) flour
    • 1/8 cup (30 ml) onion, grated
    • 1 tbsp. (15 ml) parsley, chopped
    • ½ tbsp. (8 ml) salt
    • Pinch of nutmeg
    • Pinch of pepper
    • Applesauce

    Thaw fillets if necessary. Chop very finely. Combine all ingredients except applesauce. Mix thoroughly. Heat cooking oil until very hot but not smoking. Drop 1/3 cup (80 ml) of mixture into pan and pat down with spatula. Fry 3 - 4 minutes or until golden brown. Turn carefully and fry another 3 - 4 minutes. Place on absorbent paper. Keep warm. Serve with applesauce. Makes 6 servings.

    Source:, recipe from Frenzada Mallet

  • Baked Scallops

    Roll 1 lb. scallops in a mixture of:

    • ½ cup (125 ml) flour
    • 2 tsp. (10 ml) dulse flakes
    • ¼ tsp. (1 ml) pepper

    Place scallops in pan and add:

    • ¼ cup (60 ml) cream or canned milk
    • ¼ cup (60 ml) fine bread crumbs
    • ¼ cup (60 ml) butter

    Sprinkle with dulse flakes. Bake at 400°F for 20 minutes.

    Source: Roland’s Sea Vegetables

  • Clam Chowder

    • 2 tbsp. (30 ml) butter
    • ½ cup (125 ml) onion, diced
    • 1 cup (250 ml) hot water
    • 1 cup (250 ml) raw, diced potato
    • ½ cup (125 ml) diced celery
    • 10 oz. (284 ml) canned clams and juice
    • 2 cups (500 ml) milk
    • ½ tsp. (3 ml) pepper
    • 1 tsp. (5 ml) salt

    In saucepan, melt butter. Sauté onion and celery. Add water and diced potato. Cook until potato is tender. Add clams and juice, milk, salt and pepper. Simmer over low heat for 20 - 25 minutes.  Makes 4 servings.

  • Cod in Wine and Tomato Sauce

    • 1 large can tomato juice
    • 1 small can tomato paste
    • 1 can sliced mushrooms
    • 3 medium onions
    • 7 - 8 shallots, diced
    • 1 green pepper, diced
    • Pinch of salt and pepper, pinch of parsley
    • ¼ tsp. (1 ml) Italian seasoning
    • ¼ cup (60 ml) dry white wine
    • 12 pieces of cod fillet
    • Mozzarella cheese

    Mix together tomato juice, tomato paste, mushrooms, onions, shallots, green pepper, parsley, salt, and pepper. Bring to a boil and cook for 15 minutes. Add the wine, then remove from heat. Place fish in casserole dish, cover with mixture and bake at 350°F for 20 - 25 minutes. When fish is nearly cooked, sprinkle with cheese and brown. Serve with potatoes or rice.

    Source:, recipe from Ghislaine Lanteigne

  • Crab Quiche

    • 6 oz. (180 g) fresh or thawed snow crab meat
    • 1 9-inch pie crust, baked
    • ¼ cup (60 ml) shallots, chopped
    • 1 cup (250 ml) Swiss cheese, grated
    • ½ cup (125 ml) light cream
    • 2 eggs, beaten
    • ½ cup (125 ml) milk
    • ½ tsp. (3 ml) lemon zest
    • ¼ tsp. (1 ml) dry mustard
    • ¼ cup (60 ml) slivered almonds
    • Sprinkle of nutmeg

    Flake crab meat. Cover bottom of crust with cheese. Spread out crab meat, then sprinkle with shallots. Mix other seven ingredients. Pour over the crab preparation. Garnish with almonds. Bake at low heat, 325°F, for about 45 minutes. Serve warm. Makes 6 to 8 servings.

    Source:, recipe from Claire Lanteigne

  • Down-East Lobster Stew

    • 2 (1 lb.) lobsters
    • ½ cup (125 ml) melted butter
    • ¼ tsp. (1 ml) paprika
    • 1 ½ quart of light cream or homogenized milk

    Boil lobsters for 15 minutes. Split lobsters open in a shallow pan to save the juice. Remove roe (eggs) and all meat, including that from the big claws. Squeeze juice from each small claw. Put meat, juice and roe in a pan with melted butter. Stir so that each piece is buttered. Cover and let stand for about 4 hours.

    Heat the cream or milk to just below the scalding point, then add buttered lobster meat and juice, for added color use paprika. If necessary add salt to taste, although in most cases the butter and salty juice should be sufficient. When the mixture is cool put in refrigerator for at least 24 hours. Reheat before serving, adding a couple of tablespoons of sherry if desired.  Makes 6 servings.

  • Dulse Chowder

    • 2 cups (500 ml) milk
    • 2 cans condensed Cream of Chicken soup
    • 2 - 6 oz. cans of clams, undrained
    • 1 oz. dulse
    • 1 - 10 oz. can of peas, undrained
    • 1 cup (250 ml) dry white wine
    • Pepper to taste

    In saucepan or Dutch Oven, stir milk into condensed soup and add dulse.   Simmer over medium head, uncovered for 10 minutes, stirring occasionally. Add undrained clams, peas, wine and peppers. Simmer 5 more minutes and serve.  Makes 8 servings.

    Source: Roland's Sea Vegetables

  • Fresh Cod Acadian Village Style

    How to take some of the salt out of salted cod fish and cook it. 

    1. Soak the cod in water overnight. Next morning pour the water out and rinse the fish. 
    2. Put pieces of cod in a pot and cover with cold water, bring to a boil and pour the water out again. Repeat this procedure until salted to taste.

    The cod can be cooked alone or with potatoes (as our ancestors did) underneath the fish. Add water and cook in the same manner as cooking ordinary potatoes. When the potatoes are cooked, pour water out and serve (you can also melt the fat from salt pork to be eaten with it).

    Source: Chiasson, Anne-Marie, "Acadian cuisine". Paquetville, NB. 1981

  • Fisherman Style Fish Cakes

    • 2 lbs. (1 kg) Fresh fish (eg. cod or Boston blue, canned shrimp, lobster, tuna or salmon)
    • 1 tsp. (5 ml) black pepper
    • 1 tsp. (5 ml) garlic minced
    • ¼ cup (60 ml) onion minced
    • ¼ cup (60 ml) bread crumbs
    • 1 tbsp. (15 ml) flour
    • 4 cups (1 L) potatoes
    • ½ tsp. (3 ml) dried dill
    • Salt  to taste

    Cook and debone the fish, cook and mash potatoes, and let cool.  Mix all ingredients in a deep bowl until evenly blended. Shape into 2-½”  flat circles and fry in a hot frying pan over medium heat until golden brown on each side.

  • Fundy Fish Chowder

    • 2 lbs. (1 kg) white fish cubed
    • ½ lb. (225 g) salmon cubed
    • 1 cup (250 ml) baby clams, canned with juice
    • 1 cup (250 ml) baby shrimp canned or fresh (cleaned)
    • 2 cups (500 ml) cubed potatoes
    • ½ cup (125 ml) dried carrots
    • 2 tbsp. (30 ml) bacon, crispy & crushed
    • ½ cup (125 ml) red pepper minced
    • ½ cup (125 ml) mushroom minced
    • 1 cup (250 ml) celery minced
    • ½ cup (125 ml) onion minced
    • 1 tsp. (5 ml) rosemary rubbed
    • 1 tsp. (5 ml) black pepper
    • 1 tbsp. (15 ml) garlic minced
    • ½ tsp. (3 ml) dried dill
    • ½ cup (125 ml) white wine
    • 4 cups (1 L) chicken stock
    • 2 cups (500 ml) evaporated milk
    • Salt to taste

    Place all of the ingredients in a deep pot. Simmer on low for 1 hour stirring often.  Serve with the Maritime Lobster Croissant recipe (see recipe below), for a soup and sandwich combo that is a classic New Brunswick Dish.

  • Fundy Seafood Salad

    In a small frypan, heat until foamy:

    • 3 tbsp. (45 ml) butter
    Blend in:
    • 2 tbsp. (30 ml) lemon juice
    • garlic clove, finely chopped
    Stir in:
    • 1 tsp. (5 ml) dulse flakes
    • 1 cup (250 ml) bread croutons

    Cook until golden brown and butter is absorbed.

    In a large bread bowl, break into small pieces: 1 large head lettuce

    Arrange over lettuce:

    • One 4¼ oz. (130 g) canned shrimp, drained
    • One 10 oz. (284 ml) packed, frozen lobster
    • One 2¾ oz. (75 g) canned crab meat

    Sprinkle over top:

    • 4 oz. blue cheese, crumbled

    Add croutons. Cover and chill. Just before serving, toss with preferred dressing.

    Source: Roland’s Sea Vegetables

  • Maritime Lobster Croissant

    • 1 croissant
    • 1 tsp. (5 ml) mayonnaise*
    • 1 tsp. (5 ml) green onion minced
    • ½ tsp. (3 ml) lemon juice
    • 1 tsp. (5 ml) mustard
    • 1 tsp. (5 ml) minced celery
    • 3 oz. (90 g) lobster, cleaned & chopped
    • ¼ cup (60 ml) shredded cheese of choice
    • 1 tbsp. (15 ml) garlic butter

    Mix mayonnaise, green onion, lemon juice, mustard, celery, and the lobster all together in a bowl until evenly mixed. Set aside in fridge.

    Slice the croissant in half and butter insides with garlic butter.  Fry buttered side down in a frying plan or buttered side up in the oven under the broiler.

    Place the lobster mixture on the bottom half of the croissant.  Top with shredded cheese.  Place under broiler in oven to melt. Top with other half of croissant and serve.

    * You can change the mayonnaise to ranch salad dressing, or any other condiment you prefer.

    * * *

    Shediac is the lobster capital of the world. The Lobster Festival is an opportunity for all to toast this delectable delicacy. Revellers also make time to enjoy the wonderful sand and surf at Parlee Beach.

  • Miramichi Salmon Spit

    You’ve just caught a prized salmon and can’t wait to sample it. Try this rustic cooking method right on the shore or hop in the car and head for the nearest oven or barbecue.  This is a salmon cooked whole or halved lengthwise on a wood slab on the beach in front of a fire.

    • ½ lb. (225 g) butter
    • 1 tsp. (5 ml) salt
    • 1 tsp. (5 ml) pepper
    • ½ tsp. (3 ml) dill dried
    • 1 tbsp. (15 ml) lemon juice
    • 10 lb. (4.5 kg) salmon (cleaned)
    • 3 ft. (1 m) cheesecloth

    Slice the fish lengthwise long the belly. Clean and place onto a thin flat wide splint of clean wood.  Wrap the salmon in a double layer of cheesecloth and then rub both sides with buttered mixture.  For buttered mixture, mix butter, salt, pepper, dill, and lemon juice in a bowl.  Tie salmon onto slab and place into sand. Place the stick well into the sand for support so that the salmon is leaning or hanging towards the fire. Cook until tender. This may vary in time depending on the intensity of the heat and the thickness of the fish, anywhere from 1 - 4 hrs.

    * * *

    The Miramichi River is world renowned for its salmon. The river attracts anglers from near and far including the very famous who enjoy the quiet solitude of the rod and reel, and hopefully the fish.

  • North Atlantic Bar Clam Dip & Crudité Plate

    • 7 oz. (220 g) bottled bar clams
    • 4 oz. (125 g) cream cheese
    • 2 tsp. (10 ml) lemon juice
    • 1 clove of garlic
    • ½ tsp. (3 ml) Worcestershire sauce
    • ½ cup (125 ml) water broth from bar clams
    • 2 tbsp. (30 ml) sour cream
    • 1 carrot
    • ½ red pepper
    • ½ zucchini
    • 6 cauliflower florets
    • 12 English cucumber slices
    • 6 broccoli florets
    • 12 French bread slices

    Drain bottled bar clams and set aside broth. Chop the bar clam meat and reserve. Reduce the broth on top of the stove in a small pot over low heat. When it is reduced by half, remove and chill. In a blender add clam meat, cream cheese, lemon juice, chopped garlic, Worcestershire sauce, chilled broth, sour cream and process. Adjust seasoning. If you find it is too thick dilute with milk. Serve with a variety of vegetables and breads.  Makes 6 servings.

  • Oyster Soup

    • ¼ cup (60 ml) butter
    • 1 pt. (500 ml) shucked oysters with juice
    • 5 cups (1.25 L) milk
    • 1½ tsp. (8 ml) salt
    • 1/8 tsp. (0.5 ml) pepper
    • Nutmeg for garnish

    Melt butter and add oysters with juice. Simmer for 3 minutes. Heat milk to boiling point. Add oyster mixture, salt, and pepper. Sprinkle with nutmeg and serve immediately. Makes 6 servings.

    Source: Acadian Pictorial Cookbook, photographs by Wayne Barrett, Nimbus Publishing Ltd. 1991

  • Oysters au Gratin

    • 36 oysters
    • 1 pinch of pepper
    • 1 tsp. (5 ml) cooked bacon bits
    • 1 tbsp. (15 ml) diced red pepper
    • 1 tbsp. (15 ml) chopped green onion
    • 2/3 tsp. (3 ml) lemon juice
    • ¼ cup (60 ml) grated Gruyère cheese

    Cook bacon until crisp. Dry in paper towel and chop. Wash and clean the red pepper. Chop into small dice. Wash and clean the green onion. Finely chopped. Squeeze the juice out of the lemon and strain out seeds.

    Preheat oven at  400◦F (200◦C).

    Clean and wash oysters. Open oysters and be careful not to lose some of the juices. Season with pinch of pepper, sprinkle with the bacon bits, chopped peppers, green onion and a few drops of lemon juice. Top with the grated cheese and broil under the broiler until golden brown.  Makes 6 servings.

  • Roasted Cedar Plank Salmon

    • 2 lbs. salmon fillets
    • 3 tbsp. (45 ml) vegetable oil
    • 1½ tbsp. (23 ml) soy sauce
    • 1½ tsp. (8 ml) chopped garlic
    • ½ tsp. (3 ml) salt
    • ¼ tsp. (1 ml) white pepper
    • 1/3 cup (80 ml) Rye or Scotch Whisky
    • 1 tbsp. (15 ml) brown sugar

    Place salmon filets in a long shallow dish. Mix together all ingredients and pour over salmon filets. Marinate for ½ hour. Pre-heat oven to 400°F. Place the cedar plank directly on the oven rack and bake for 8 - 10 minutes. This will lightly toast the wood. Remove the plank from the oven and rub with a thin coating of olive oil while plank is still hot. Place salmon directly on the hot plank and roast on the plank for about ten minutes. Makes 4 - 6 servings.

    Courtesy of Chef Willie White of the Algonquin Hotel

  • Salmon Dip

    • 1 cup (250 ml) herbed or plain cream cheese
    • ½ bag  spinach washed & chopped
    • 1 lb. (500 g) salmon cooked & cooled
    • 1 tsp. (5 ml) lemon juice
    • 1 tsp. (5 ml) Soya sauce
    • 1 tbsp. (15 ml) onion minced
    • 2 tbsp. (30 ml) red onion minced
    • ½ tsp. (3 ml) dill dried
    • ½ tsp. (3 ml) cayenne pepper
    • Salt & pepper to taste

    Purée all of the ingredients in a blender or food processor until smooth.  Place in a serving dish. Cover and chill for 2 hours before using.

  • Shrimp, Tomato, Bocconcini, with Fresh Basilic Vinaigrette

    • 3 tomatoes, vine ripened
    • 6 each of bocconcini cheese
    • 6 oz. (180 g) cold water shrimp
    • 1½ cups (375 ml) mesclun mix
    • 1 bunch fresh basil


    • 1/3 cup (75 ml) olive oil
    • 4 tsp. (20 ml) balsamic vinegar
    • 4 tsp. (20 ml) water
    • 2/3 tsp. (3 ml) white sugar
    • 1 tbsp. (15 ml) dried French shallots
    • 1 tsp. (5 ml) lemon juice
    • 1 pinch of salt
    • ¼ tsp. (1 ml) pepper

    Wash and remove tomato stems. Cut tomatoes in two. Make incisions in tomato without cutting through. Drain the bocconcini cheese and slice. Place the slices in the incisions made in the tomato. Place tomato and cheese on top of a bed of salad. Arrange shrimp on top of the tomato and cheese. Coarsely chop the fresh basil and sprinkle over. Assemble the vinaigrette and drizzle over the tomato, cheese and shrimp. Makes 6 servings.

  • Smoked Salmon Devilled Eggs

    • 6 small eggs
    • ¼ cup (60 ml) mayonnaise
    • 2 pinches of salt
    • 1 pinch of pepper
    • ¼ tsp. (1 ml) Worcestershire sauce
    • ½ tsp. (3 ml) lemon juice
    • 18 pieces of smoked salmon “rolled as a rose”
    • 6 pieces capers
    • 2 tbsp. (30 ml) diced red onion
    • 6 bunches of fresh dill
    • 6 leaves iceberg lettuce
    • 2 tbsp. (30 ml) olive oil
    • 1 pinch of light rye bread (croutons)

    The best way to prepare devilled eggs is to place the eggs in cold water (at least one inch over the eggs) and bring to a boil. Remove saucepan from heat, cover tightly and let stand for 12 minutes for small, 14 for medium and 15 for large eggs. If a large number of eggs are to be cooked at once, a frying basket can be used to lift them out of the water simultaneously. As soon as the eggs are done, put the pan under running cold water and leave until they are cold. This does not only stop the eggs from overcooking, but also makes them easier to peel.

    Shell eggs and with a small, sharp knife, slice them in half. Gently remove yolks and place them in a small bowl. With a fork, finely mash yolks. If using a large amount, the yolks may be pressed through a fine strainer. Add mayonnaise, salt, pepper, Worcestershire sauce and lemon juice. Fill a piping bag that has a star tip. Pipe in the egg halves. Decorate with the smoked salmon rolled up as a rose. Garnish with capers, chopped onions and fresh dill.

    Place the devilled eggs on a bed of lettuce, drizzle with light olive oil, and accompany with light rye croutons.  Makes 6 servings.

  • To-Die-For Fish Chowder

    • 2 oz. butter
    • 1 medium carrot
    • 1 onion, finely diced
    • 1 stick celery, finely diced
    • 12 mussels
    • 12 oysters
    • 8 oz. white fish
    • 8 oz. shrimp
    • 2 tbsp. (30 ml) brandy


    • 4 oz. butter
    • ½ cup (125 ml) flour
    • 1 tsp. (5 ml) salt
    • 4 cups (1 L) milk
    • ¼ cup (60 ml) tomato puree
    • ½ cup (125 ml) white wine
    • 1 tsp. (5 ml) prepared mustard
    • 9 oz. cream
    • ¼ cup (60 ml) chopped parsley
    • Cayenne pepper to taste
    • Lemon juice to taste

    Melt butter in a deep pan. Add vegetables and brown. Chop seafood and add to pan. Add brandy and flambé. Make white sauce by melting the butter in a saucepan on low heat, stirring in the flour and salt and gradually whisking in the milk. Add the tomato puree, wine, mustard and white sauce to the seafood and vegetables. Bring to a boil. Add cream and parsley, garnish with a sprinkle of cayenne. Salt, pepper and lemon juice may be added to taste.  Makes 6 - 8 servings.