Logan's Daily Catch / North Nova Seafoods
2578 westville rd B2H 5C6 New Glasgow, NS, Canada

We will have LIVE and COOKED LOBSTERS available New Years Eve - what a treat this recipe would be!

We are proud to say we now have all of The Kilted Chef products on the shelves. They will make beautiful Christmas presents. #shoplocalthischristmas

Merry Christmas here's a recipe from our friend The Kilted Chef.

This week on CTV's Live at 5 What’s for Dinner with The Kilted Chef, Just in time for your holiday gatherings, even if they are smaller than usual this year- ...you still want to make them special! These cold-water shrimp from Logan's Daily Catch / North Nova Seafoods fry up in less than a minute, pair them with the cocktail sauce and you are on your way to party! Brough to you by Food & Beverage Atlantic https://atlantic.ctvnews.ca/video?clipId=2090865&jwsource=cl Shrimp Fritti with a Classic Cocktail Sauce Seves 2-4 Shrimp Fritti Ingredients: 1 lb raw cold water shrimp (we used North Nova Seafoods shrimp) 1 cup flour 2 tbsp Cajun seasoning Place your raw shrimp in a mesh strainer to remove the liquid, then you are ready to use the shrimps. First mix your flour with Cajun seasoning. Using a small bag add lb of the cold water shrimps and add 1 tbsp of the flour Cajun mixture, shake in the bag and fry in the oil for less than a minute. Cocktail Sauce Makes 3 cups 2 cups Ketchup 1 cup chili sauce cup horseradish Juice of one lemon 1 tsp Worcestershire sauce Directions: In a medium size bowl mix ketchup, chili sauce, and horseradish together and whisk. Finish with Worcestershire sauce and lemon juice. Refrigerate. This sauce will keep for few weeks if refrigerated. Hier soir à l’émission What’s for Dinner sur CTV avec le Kilted Chef, Juste à temps pour la saison des Fêtes, même si elles sont plus petites que d'habitude cette année - vous voudrez quand même les rendre spéciales! Il suffit d’à peine une minute pour faire frire ces crevettes nordiques. Sortez la sauce cocktail et vous êtes prêts à faire la fête!

The Winners were announced live today on The Kilted Chef show. In case you missed it, they were Ken Lockhart - grand prize Basket Brenda Joyce - 2nd prize Lobsters Thanks again to all of our customers, we appreciate your business! Merry Christmas

Logan's daily catch ultimate lobster Benny

Fresh Fish today: Salmon Haddock SmeltsFresh Fish today: Salmon Haddock Smelts

We have GIFT CERTIFICATES available - everyone loves Seafood, especially during the holidays

Fresh Scallops today

We have Fresh Haddock and Halibut in - what a great recipe to try with it

Catch of the Day - Fresh Local HalibutCatch of the Day - Fresh Local Halibut

Fresh mussels and smelts in todayFresh mussels and smelts in today

[RECIPE: Layered Snow Crab peppered Avocado and salted Tomato Concasse Salad with a Citrus Honey Vinaigrette] Serves 4 1 lb Snow Crab leg meat 1 lb Snow Crab cl...aw meat chopped 1 English cucumber sliced on the bias To assemble, place 4 slices of the cucumber on the bottom of your plate for your base, place a 2-inch ring on top of the cucumbers. Then add of the chopped crab meat, drizzle with 1 tsp of the vinaigrette, layer of the peppered avocado, of the concasse of tomato top with the snow crab leg meat finish with a tbsp. vinaigrette, remove the ring and garnish with fresh herb. Salted Tomato Concasse 2 med tomatoes diced 2 tsp sea salt In a bowl, toss the tomatoes with the sea salt then place in a strainer cover with a piece of paper towel on top and add weight such as a tomato can to drain the juices, place the strainer over a bowl and place in the refrigerate for 30 minutes. Peppered avocado 1 ripe avocado diced 8 turns of a pepper mill 1 tsp mayonnaise In a small bowl toss avocado, pepper and mayonnaise and place in the refrigerator for 15 minutes cover to avoid turning color. Citrus Honey Vinaigrette of a shallot finely diced cup honey cup freshly squeezed lemon juice Zest of half a lime Juice of 1 lime cup canola oil 1 tbsp. Dijon mustard 1 tbsp. chives finely chopped Combine the dressing ingredients in a mason jar with a tightly fitting lid and shake vigorously or if you prefer whisk all ingredients in a bowl until they emulsify. Refrigerate for one hour prior to serving. The vinaigrette will keep for 10 to 14 days in the refrigerator. #atlanticcanadaseafood

Lots of Fresh Catches in for the weekend MACKEREL HADDOCK MUSSELSLots of Fresh Catches in for the weekend MACKEREL HADDOCK MUSSELS

What's For Dinner - Chef Alain Bosse whips up an easy snow crab salad. Click the link for the recipe https://atlantic.ctvnews.ca/what-s-for-dinner

This one looks like a great recipe to try out on the weekend #mussels #ShopLocal

Fresh Haddock in todayFresh Haddock in today

Today's Catch TUNA - just arrived so stop by and get some while its FreshToday's Catch TUNA - just arrived so stop by and get some while its Fresh

Our SHRIMP is caught inshore in Canso, NS and is very tasty - what a great new way to try it out

Today's Catch - HALIBUT - Locally caught right here in Pictou County

Just arriving - FRESH HADDOCK stop in this weekend before its all gone

We have lots of LOCAL OYSTERS in this week

Today's Catch - OYSTERS They are fresh and caught right here in Pictou County