Hi heres an introduction to

Sea Foods of Newfoundland and Nova Scotia Canada


The North Atlantic Lobster don't e-mail me and tell me lobsters are red, they only turn that color after you chuck them in boiling water. As far as this lobster goes it's the same reguardless of where it's caught, Maine, New England, Nova Scotia, Prince Edward Island or Newfoundland. The way it's prepared is the difference.
The almighty mussel yes whether their cultivated or plucked from the rocks of the North Atlantic, just steam them and dip them in a little melted butter and your in seafood heaven.
The clam, yes whether from the red mud of the Bay of Fundy or the Sands of the North Atlantic, steam them as you would mussels and you can have a feast.

You don't have to believe me, try them out for yourself, but if you want them to taste their best eat them OUTDOORS !!!

Stay tuned as I can make the graphics I'll update these pages...



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© Bill Crant 1997


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