Any seasoned skipper will tell you: calm seas don’t make champions—storms do
Navigating December Together.
And this December, the waters in our industry are anything but calm. Tariffs are shifting like unpredictable winds. Whitefish prices rise in sudden swells. Supply lines tighten without warning. Crews are stretched, guests expect perfection, and the Feast of the Seven Fishes remains a high-stakes course every restaurant must sail.
But here’s the truth every great navigator knows:
You don’t survive a season like this alone. You survive it with a crew you trust.
At Southstream Seafoods, we don’t just sell and deliver product. We read the waters, chart the safest route, and help restaurants stay upright and moving forward—no matter the weather.
The Feast as a Test of Partnership
For many Italian-American, Mediterranean, and seafood-forward restaurants across the Northeast, Mid-Atlantic, New England, and Midwest, the Feast of the Seven Fishes is no longer just a cultural tradition—it’s a business-critical week. Demand spikes. Prep intensifies. Costs tighten. And consistency becomes non-negotiable.
But when whitefish prices rise or availability gets inconsistent, the Feast can become stressful instead of rewarding. This is exactly where partnership matters.
At Southstream, December is not just “order-taking season.” Instead, we actively coach operators through:
- Which species will hold cost stability through the month
- Where substitutions are smart—and where they aren’t
- How to build dishes with high-yield cuts and low waste
- How to design a Seven Fishes menu that performs even in rough pricing conditions
- How to lock in inventory and avoid last-minute shortages
Think of us as your co-skipper: watching the conditions, helping you chart the smarter course, and ensuring you reach the destination with profit intact.and an anchor in their end-of-year calendar.
A Tradition That Rewards Preparation
The Feast of the Seven Fishes is rooted in heritage—but its success today depends on operational discipline. Across the U.S., chefs interpret the Feast differently:
- New York / New Jersey
Classic seafood platters, fried appetizers, cod preparations, and baccalà-style dishes. - Boston / New England
Cold-water identity: chowders, broiled fillets, whitefish stews, cioppino-style plates. - Philadelphia
A mix of traditional and Mediterranean modern—crudo, antipasti, refined whitefish dishes. - Chicago & Midwest
More elevated, tasting-style formats requiring yield consistency and portion control.
Across every regional interpretation, one thing remains constant: the restaurants that win the Feast are the ones anchored by reliable, versatile, cost-steady whitefish. And this year, that foundation matters more than ever.
A profitable Seven Fishes menu in 2025 isn’t built on extravagance—it’s built on smart design. The operators who embrace that see tighter prep, stronger cost control, and a smoother service during the busiest week of the year. Because at the end of the day, a guest who has a great Feast experience returns — in January, in February, and all the way through spring.
Why Cod, Pollock & Hake Are the Skipper’s Choice
In a year with pricing pressure and unpredictable supply, we’ve spent months analyzing what performs best for operators facing real-world constraints.
Three species consistently rise above the rest:
Cod
- Guest familiarity earns trust
- Performs across frying, broiling, chowders, baccalà
- Flexible enough for premium or value-driven formats
Pollock
- A strategic answer to rising cod prices
- Excellent for Fritto Misto, pastas, seafood appetizers
- High profitability
Cape Hake
- Flaky, delicate, and incredibly consistent
- Perfect for stews, broths, cioppino, and composed plates
- Reliable availability in a season when “reliable” is rare
These aren’t just products. They’re anchors—species that help stabilize December margins when other whitefish costs are swinging. And when chefs need alternatives or substitutions, we walk them through options, pricing, yield implications, and final-plate performance.
Our Commitment During the Hard Months
This year hasn’t been easy for anyone in the industry. But Southstream’s philosophy has never changed:
We don’t just supply.
We guide.
We monitor the weather.
We help you tack, adjust, and keep the ship pointed toward profitability.
When tariffs shift, we explain what it means for plate cost.
When species availability tightens, we help redesign menus in real time.
When operators panic about pricing, we show them the path forward.
Like athletes or sailors, the restaurants that win are the ones who stay active, disciplined, and committed—even when the waters get rough. And we’re right there beside them.
If You’re Planning a Seven Fishes Menu—or Simply Planning to Survive December—We’re With You
Whether you’re launching a full Feast program or simply trying to maintain margin during your busiest month, Southstream is ready to help.
- Species selection
- Portion strategies
- Pricing scenarios
- MSC-certified options
- Inventory planning
- Flexible menu engineering
Whatever December brings, you won’t be navigating it alone.
Your kitchen has a destination.
We’re committed to getting you there—no matter the weather.
Connect with us to discuss your December plan or start shaping your 2026 seafood strategy together.
