How the Feast of the Seven Fishes Shapes December’s Seafood Demand
Regional Recipes that Embrace this Seasonal Tradition
‘Tis the season for seafood, and no holiday moment hits harder than the Feast of the Seven Fishes.
All across the country, chefs are rolling up their sleeves for December’s biggest whitefish week — from NYC’s classic family-style spreads to Boston’s chowders, Philly’s seafood antipasti, and Chicago’s elevated twists.
And while every region does the Feast its own way, one truth never changes: you need whitefish that can take the heat. Cod, Pollock, and Hake are the quiet heroes of the holiday rush — mild, versatile, great yields, and steady on cost when covers surge and groups get bigger.
Frying, broiling, poaching, stewing — whatever your December looks like, these three carry the menu.
And at Southstream, we’re right there with you — apron on, hands in the prep, making sure your kitchen has what it needs when it matters most.
Regional Interpretations Across the U.S.
NY / NJ — Classic, Generous, Comforting
This region is the spiritual home of the modern Feast, where menus lean fully into tradition and abundance. Think overflowing fried whitefish platters, comforting baccalà-style cod, generous helpings of shrimp, clams, and calamari, and big family-style seafood spreads that feel like a holiday in themselves. Cod shines in the fryer, Pollock anchors those classic platters, and Hake adds a lighter touch for simple sautéed dishes — a trio that keeps the celebration flavorful, festive, and exactly what guests come for in December.
Recipe 1
Crispy Cod with Lemon-Herb Aioli (NY/NJ Style)
Species: Cod (skinless, boneless, 4–6 oz portions)
Why it works: High yield, fast cook time, perfect for family-style platters.
Ingredients
- Cod portions
- Flour dredge (flour, salt, pepper)
- Egg wash
- Breadcrumb or panko mix
- Lemon-herb aioli
- Parsley, lemon wedges
Method
- Dredge cod in seasoned flour, then egg wash, then breadcrumbs.
- Fry at 350°F until golden and flaky.
- Serve with lemon-herb aioli and parsley.
Menu use: Feast platters, holiday fry specials, catering trays.
Boston & New England — Cold-Water Identity
In New England, restaurants celebrate the season with dishes that feel unmistakably coastal and cold-water inspired. Creamy seafood chowders warm up the dining room, broiled cod or hake come out flaky and perfectly browned, and hearty whitefish stews add that rustic, wintry comfort the region is known for. Even the simplest preparations shine here, letting the fish speak for itself. MSC-certified Cod and Hake in 5–8 oz portions are the go-to for broiling, while Pollock brings the ideal texture and flavor for those classic chowders.
Recipe 2
New England Hake & Potato Chowder
Species: Hake (great for stews and chowders due to flake structure)
Why it works: Ideal for cold-weather menus and high-volume service.
Ingredients
- Hake chunks (2-inch pieces)
- Onion, celery, carrots
- Potatoes
- Fish stock or clam juice
- Cream or half-and-half
- Thyme, bay leaf, black pepper
Method
- Sweat vegetables; add stock and potatoes.
- Simmer until potatoes are tender.
- Add hake and cream; gently cook until fish flakes.
- Finish with herbs and cracked pepper.
Menu use: Boston/New England seasonal staple.
Philadelphia — Tradition Meets Modern Mediterranean
Philadelphia brings a mix of heritage and modern sparkle to the Feast. Seafood antipasti and marinated whitefish open the show, oysters and raw bar favorites add a celebratory touch, and bright citrus-and-herb crudo keeps things fresh. Mediterranean-style cod or hake entrées round out the meal with warmth and comfort. Cod is built for roasting, Hake shines in lightly cooked crudo-inspired dishes, and Pollock is right at home in antipasti — a trio that makes Philly’s take vibrant and delicious.
Recipe 3
Philadelphia-Style Whitefish Antipasti (Pollock or Cod)
Species: Pollock or Cod
Why it works: Excellent yield for marinated dishes; perfect for cold prep.
Ingredients
- Poached Pollock or Cod flakes
- Olive oil
- Lemon juice
- Roasted peppers
- Olives
- Capers
- Parsley
- Chili flake
Method
- Gently poach fish until just set; cool.
- Dress with olive oil, lemon, peppers, olives, capers, herbs.
- Chill and serve as part of antipasti boards.
Menu use: Raw bar, shared plates, holiday antipasti.
Chicago — Elevated, Chef-Driven Interpretations
Chicago brings a refined, chef-driven touch to the Feast, with hand-made pastas, elegant composed plates, tasting-menu moments, and wood-roasted whitefish paired with winter vegetables. Hake handles the delicate dishes, Cod anchors pastas and hearty entrées, and Pollock supports modern, cost-smart applications — a trio that keeps Chicago’s take polished and seasonal.
Recipe 4
Chicago-Style Roasted Hake with Winter Vegetables
Species: Hake
Why it works: Hake’s tender flake and mild taste pair perfectly with refined winter plating.
Ingredients
- Hake fillets
- Brussels sprouts, squash, or parsnips
- Brown butter or olive oil
- Fresh herbs
- Lemon zest
Method
- Roast vegetables until caramelized.
- Season hake; roast at high heat for 8–10 minutes.
- Finish with brown butter and lemon zest.
- Plate with winter vegetables and herbs.
Menu use: Elevated holiday entrées, tasting menus.
