Interested in volunteering at CATCH?
June 11, 2009
We’re looking for enthusiastic individuals to share their love of Nova Scotia seafood with our visitors! Read the rest of this entry »
Why fish is good for your brain
June 3, 2009
We are pleased to announce that one of the world’s leading experts on the role of omega-3 fatty acids, Dr. Alex Richardson will be participating in CATCH on June 27, 2009 at 10 am. Don’t miss her presentation: “Why Fish Is Good For Your Brain” - The Role of Omega-3 in Behaviour, Learning and Mood.
Dine Out Nova Scotia
May 21, 2009
Get your tastebuds ready for CATCH Nova Scotia Seafood Festival and experience the taste of fresh seafood during Dine Out Nova Scotia. Read the rest of this entry »
Experience Source Local Marketplace
May 6, 2009
Have you ever wanted to learn how to shuck an oyster? Cook live lobster? Or, taste a sea urchin?
Come experience the Source Local Marketplace at CATCH! Enjoy samples of Nova Scotia’s finest, fresh seafood as well as a series of educational presentations that will inspire and delight!
CATCH recipe: Mussels mariniere
February 12, 2009
Nova Scotia mussels have a sweet, delicate taste. Read the rest of this entry »
CATCH recipe: Lemongrass speared baked halibut with grilled pineapple salsa and fig vincotta
February 4, 2009
Chef Sean Doucet shares his favourite Nova Scotia seafood delights — Lemongrass Speared Baked Halibut with Grilled Pineapple Salsa and Fig Vincotta. Read the rest of this entry »
CATCH recipe: Nova Scotia cold water lobster risotto with hana nori sea prawns and lobster roe butter foam
February 4, 2009
Chef Sean Doucet shares his favourites — Nova Scotia Cold Water Lobster Risotto With Hana Nori Sea Prawns and a Lobster Roe butter foam. Read the rest of this entry »
CATCH recipe: Roasted butternut squash soup with a seared Digby scallop, caramelized local apples and a maple cream
February 4, 2009
Chef Sean Doucet shares his favourite Nova Scotia seafood delights — Roasted Butternut Squash Soup with a Seared Digby Scallop, Caramelized Local Apples and a Maple Cream. Read the rest of this entry »
