Exploring New Brunswick's Seafood Culture with New Brunswick Deliciously Canadian
Earlier this year, I was invited out to New Brunswick by Deliciously Canadian, an organization dedicated to showcasing the best of New Brunswick’s agriculture and seafood.
Over the course of a week, I had the opportunity to explore the province’s seafood culture. Which of course involved eating a ton of oysters and lobster, learning about the seafood tourism opportunities for visitors, annnnnd I even got some insider information about the newly opening redfish fishery.
Rediscovering a Sustainable Redfish Fishery
In fact, my primary objective during this trip was to learn about New Brunswick's redfish fishery. It’s a capital “B” big deal that this fishery is opening - for the first time this generation!
The Atlantic redfish fishery was closed more than 30 years ago, a stark reminder of what happens when stocks are depleted without sustainable management practices in place. But a closure is not final and the redfish fishery is a great example of how science and industry can work together to show that sustainability can lead to both economic and ecological wins.
Learn more about New Brunswick’s newly opened redfish fishery.
After learning about the redfish’s revival, obviously I needed to taste it. We joined Chef Ben Comier, who showed us the best preparation methods for this easy-to-prepare fish. Chef is on a mission to inspire other chefs in the province to include redfish on their menus, showcasing its versatility and rich flavors. This collaboration between chefs and the local seafood industry is helping to bring redfish to the forefront of New Brunswick’s culinary scene for tourists and locals alike.
Behind the Scenes at a Lobster Processing Plant
Our next stop was in Lamèque, a small town in the northeast side of the province, where I got a fascinating behind-the-scenes look at how lobster is processed and prepared for markets worldwide. New Brunswick is the world’s largest processor and exporter of frozen lobster, supplying over half of the global frozen lobster market. So, there’s a good chance the lobster you’ve enjoyed came through a facility just like this one.
The plant operates with sustainability and quality at its core. Skilled harvesters and plant workers—many from generations of fishing families—meticulously handle each lobster, ensuring they are processed with care to preserve their premium quality. From frozen raw tails and vacuum-packed meat to live lobster, innovative methods ensure that these lobsters, pulled fresh from the icy Atlantic waters, make their way to tables around the globe in the best possible condition.
What impressed me most was the plant’s focus on minimizing waste, using every part of the lobster to reduce environmental impact. As someone who admittedly is a bit of a princess when it comes to cracking my own lobster shells (I hate getting my hands dirty, I’m sorry!), seeing the precision and effort behind the scenes gave me a whole new appreciation for this seafood staple - and makes my lobster mac n cheese taste that much better.
Oyster Farming in Buctouche Bay with The Great Little Harbour Seafood Company
Our next stop was in Northern New Brunswick, in an area known as Buctouche Bay. This bay is where The Great Little Harbour Seafood Company grows their uniquely New Brunswick oysters.
Oysters are one of the most sustainable foods you can enjoy, and Bouctouche Bay in New Brunswick is home to some of the best. This unique ecosystem, with its cold waters and perfect wave action, creates ideal conditions for oysters. The result? Beautifully shaped shells with a balanced, salty flavor that’s uniquely Bouctouche Bay—known locally as merrior.
These oysters are not only delicious but also boast the longest shelf life of any oysters in the world. They're 100% natural and packed with a rich variety of flavors and textures. On top of that, they're an excellent source of zinc, making them a healthy choice to support your immune system.
With all these benefits, indulging in a dozen—or two—is practically guilt-free!
Sleeping Under the Stars at Cielo Glamping Resort
Our home base for most of this trip was Cielo, a stunning glamping resort that was the perfect retreat in between days of filming and traveling.
If you're a fan of luxury but not so much of camping, Cielo Glamping Resort in New Brunswick offers the perfect middle ground. Nestled on the stunning St-Simon Bay, this unique getaway combines the charm of the outdoors with the comforts of a boutique hotel.
The domes are impressively equipped, boasting multiple bedrooms, a full bathroom, and a well-appointed kitchen—ideal for those who want to relax and make the most of the serene surroundings. Each dome even comes with a private hot tub overlooking the ocean, offering a truly tranquil escape.
Cielo's main building features a cozy bar, but the highlight is their DIY charcuterie experience. Guests can pick from a selection of local meats, cheeses, and seafood, and the team crafts it into an adorable charcuterie board. Paired with freshly shucked oysters and a glass of local wine, it's the ultimate indulgence.
A Culinary Finale at Maven Hill Farm
To wrap up our journey, Deliciously Canadian hosted a culinary event at Maven Hill Farm, spotlighting New Brunswick’s vibrant food scene. Redfish took center stage, alongside other incredible local ingredients. The night was a beautiful celebration of New Brunswick’s seafood heritage, with chefs showcasing innovative takes on traditional seafood flavors.
From redfish to lobster to oysters, New Brunswick offers a seafood lover’s paradise. This province's vibrant food culture and plentiful tourism opportunities make it a perfect destination for anyone looking to experience Canada’s coastal heritage.
Photos courtesy of Bri Dwyer.
Seaside with Emily was invited as a guest of Deliciously Canadian. All opinions are my own.
