Close your eyes as you taste a lobster from Fourchu and you could be transported to a tiny fishing village on an inlet off the blustery, windswept coast of Nova Scotia’s Cape Breton Island. You could taste the briny waters of that particular section of the frigid North Atlantic. You could be at one with the Scottish settlers who have for centuries made their livings by plying those waters. But first you’d have to know that Fourchu is, in fact, such a village with such ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Questions about your account or how to access content?