New Brunswick Seafood: Canada's Hidden Gem for Seafood Lovers
New Brunswick is often overlooked by food travellers, but it is Canada's second-largest seafood exporter, with $2.21 billion in exports in 2021.
The big three: lobster, oysters, and snow crab
Lobster. Lobster landings brought in over $420 million in 2021, supporting coastal communities and drawing visitors. Cold, nutrient-rich waters give the meat its sweet, firm texture. Shediac's annual Lobster Festival celebrates the catch as both a livelihood and a local tradition.
Oysters. Farmed near the northern edge of their natural range, oysters take on the minerals of the bay, giving them a clean, briny flavour and a long shelf life. Floating-cage systems speed growth by placing them in plankton-rich currents.
Snow crab. Harvested up to 400 km offshore, snow crab is the province's second most valuable seafood export after lobster. Processors are expanding into new markets such as Japan and developing value-added products.
A unique marine environment
The Bay of Fundy's tides reach 16 metres, constantly cycling nutrients that feed clams, mussels, and lobster. The Gulf of St. Lawrence, once known for groundfish, now supports shellfish such as crab and shrimp. Cold water slows growth, producing firmer textures and deeper flavours, and helps reduce spoilage.
Sustainability and quality
Harvesters and processors follow HACCP food-safety protocols, with modern refrigeration and testing from harvest to processing. The Atlantic Fisheries Fund (2017 to 2026) has directed over $112 million toward disease monitoring, habitat restoration, and better processing.
Seafood and culture
The Mi'kmaq and Acadian peoples have long woven the ocean into daily life and tradition. Classic foods like lobster rolls, chowder, fried clams, and dulse remain popular, and today's chefs pair these time-tested recipes with new techniques.
Seafood experiences
Visitors can enjoy festivals such as the Shediac Lobster Festival and the Shippagan Fisheries and Aquaculture Festival, shop the day's catch at local seafood markets, and eat everywhere from beach shacks to fine seafood restaurants.
A growing industry
The seafood sector supports over 6,700 full-time jobs in harvesting, processing, and aquaculture. It is expected to keep growing through better processing, real-time monitoring, habitat protection, careful stock management, and new markets for premium products.