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Halifamous Foodies: Stephen Kelly 

In anticipation of the opening of the Seaport Farmers’ Market, we asked prominent Haligonians about the grub that gets their mouths watering.


Stephen Kelly (Artist/Musician)
Mackerel, which I would catch myself right from the rocks somewhere along the Nova Scotia shore. I fillet the mackerel, add olive oil and chopped garlic in a frying pan and briefly cook on a low heat, then arrange the garlic roughly into the shape of the fillet in the pan, and place the fillet over the garlic...cook for a couple minutes and eat.


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Vol 24, No 27
December 1, 2016

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