Food & Flavour

Nova Scotia’s Seafood Shacks Extend Season Amid Tourist Demand

A warmer-than-usual autumn has led several coastal seafood stands to stay open longer this year, drawing visitors craving fresh lobster rolls, chowder, and Atlantic charm beyond summer’s end.

By Mia Dupont • 2025-09-29

In the salty breeze of Nova Scotia’s South Shore, the clang of pots and the scent of buttered lobster are lingering later than usual this year. Normally shuttered by mid-September, several beloved seafood shacks have kept their doors open deep into October, fueled by unseasonably warm weather and an unexpected surge in off-season visitors.

At Peggy’s Cove and Lunenburg, tourists still line up for paper trays filled with crispy fish and chips and steaming bowls of chowder. “It feels like an endless summer,” says Nora MacDonald, owner of The Dockside Grill in Mahone Bay. “We planned to close two weeks ago, but people just keep showing up.”

This autumn boom has delighted local operators who rely heavily on the short summer rush. “Every extra week helps,” says fisherman and supplier Pete Ritchie. “The ocean doesn’t care about the calendar. As long as the boats can go out, we’ll keep bringing in the catch.”

The extended season has also helped small towns along the coast hold onto seasonal jobs a little longer. “Our students and retirees usually finish up by Labour Day,” says MacDonald. “Now, they’re staying on part-time — it’s keeping the lights on and the grills hot.”

Nova Scotia’s tourism board reports that domestic travel has grown 14 percent compared to last fall, largely driven by road-trippers seeking open-air dining and coastal charm without the summer crowds. “People want fresh air and fresh food,” says tourism spokesperson David Ellis. “They’re rediscovering that the province is just as beautiful in October.”

The menu staples — lobster rolls, scallops, mussels, and chowder — remain unchanged, but there’s a new rhythm to the kitchens. Staff juggle steaming pots while bracing against cool gusts and earlier sunsets. “You cook with gloves sometimes,” laughs MacDonald. “But the view of the harbor at dusk? Worth it every time.”

For local suppliers, the late season has been both a blessing and a logistical challenge. “We’ve had to adjust our schedules,” says Ritchie. “Normally, we’d be hauling traps for maintenance by now. Instead, we’re still delivering to restaurants. It’s good business, just a longer haul.”

Even visitors from farther afield are taking notice. Quebec and Ontario plates fill the parking lots, while international travelers trickle in from cruise ships docking in Halifax. “It’s become a bit of a tradition — one last taste of the coast before winter,” says Ellis. “We’re seeing people plan their fall getaways around food.”

Despite the extended season, owners remain cautious about the impact of changing climate patterns. “It’s beautiful, yes, but it’s also strange,” says MacDonald. “We’ve never had this kind of weather in October. It’s a gift, but also a reminder that the world is changing in ways we can’t ignore.”

As November nears, the final batches of chowder simmer on coastal stoves, and the chairs are stacked one last time on wooden decks. For Nova Scotians, the longer season has offered not just extra income, but an extended sense of connection — to the ocean, to travelers, and to the simple joy of sharing something fresh and real by the sea.