Seafood supply changing East Coast menus this summer

Atlantic Canada's summer tourism season faces significant challenges as climate change and disease disrupt the supply of iconic seafood staples like scallops, haddock, and oysters. Rising ocean temperatures and acidity have led to steep declines in scallop and haddock populations, forcing the Department of Fisheries and Oceans to implement drastic catch quotas. Simultaneously, parasitic diseases have devastated Prince Edward Island’s oyster industry, with some farms reporting mortality rates as high as 98 percent. These shortages have driven up prices and threatened the economic stability of local restaurants that rely on peak-season revenue. To adapt, chefs are pivoting to alternative species like spotted wolffish, utilizing smaller scallops, and encouraging diners to explore beyond traditional expectations. These shifts highlight the broader environmental pressures impacting regional food systems and the delicate balance between maintaining culinary traditions and ensuring business viability.