Nova Scotian

Cuisine

The cuisine of Nova Scotia is typically Canadian with an emphasis on local seafood typical of the northwestern Atlantic. Nova Scotia is renowned for its scallops, particularly from the Digby area. As a major lobster producer (Nova Scotia supplied nearly 46% of total Canadian lobster landings in 2021), the shellfish is a common feature at Nova Scotian restaurants and in Nova Scotian variants of seafood dishes. One endemic dish (in the sense of "peculiar to" and "originating from") is the Halifax donair, a distant variant of the doner kebab prepared using thinly sliced beef shavings and a sweet condensed milk sauce. An endemic variant of the Scottish hodge-podge, is a popular summer dish in Nova Scotia. Unlike the Scottish dish, the Nova Scotian variant typically does not feature meat but instead includes seasonal vegetables like carrots, new potatoes, and beans in a rich, cream-based broth.