The National Retail Federation predicts retail sales in the United States will increase 3.7% to 4.2%, or up to $1.2 trillion, in November through December. The portion of that spending going to fish and seafood purchases is unknown, but experts predict sales will remain high.
From cioppino to sashimi, seafood makes waves this holiday season, mixing tradition, sustainability and celebration. Photo credit: Depositphotos.
“Seafood should particularly see an increase this year as long as retailers do not shy away from advertised promotions due to the retail being higher,” Jason Resner, DNR Sales and Marketing Strategy Advisors President, tells SeafoodSource. Sales will also be boosted as more people cut costs, staying home and preparing meals for close family. That puts pressure on local retailers to do more, often in the face of smaller catches.
“Lobster, king crab and jumbo shrimp see demand double and triple compared to our normal volume,” explains Alfredo Chavez, vice president of marketing with Santa Monica Seafood. “Oysters are in high demand as well, especially for Christmas and New Year’s.”
When the nets don’t overflow
The Alaska Department of Fish and Game predicts the total commercial salmon harvest in Alaska could reach 214.6 million fish, more than double the 103.5 million fish the state caught last year. But that is the rare outlier. Climate change, overfishing and various other factors are negatively affecting fishing outcomes, not just for sport anglers, but also for commercial fishermen.
“… a mix of factors is to blame — from rough weather and tighter fishing regulations to global supply hiccups. Some catches, like scallops and crab, have been harder to find, which naturally pushes prices up,” admits John Vasquez, executive chef at Kimpton Canary Hotel. “At the same time, overall seafood demand has dipped a little, keeping certain prices from skyrocketing. It’s a balancing act.”
Kelly Dungan is the assistant general manager at Duval’s Fresh. Local. Seafood., in Sarasota, Fla. “Our suppliers have faced many challenges, including rising fuel and transportation costs, tariffs and labor shortages, which contribute to rising prices and decreased item availability at times. Global and local demand for high-quality seafood has remained strong, adding additional pressure to already limited inventories. We have also seen demand increase for lower quality seafood as some businesses make a difficult decision between price and quality.”
“I just received notification from my Nantucket Bay Scallop farmer that this will be a very rough season,” shares Chef Franklin Becker, co-founder of The Hospitality Department. “Weather always plays a factor, and then he also said, they are not as abundant as last year.”
Life finds a way
The holidays are an important part of the immigrant experience in America. Some traditions are brought over and passed down; others are rediscovered as people try to get more in touch with their past. Rituals and traditions are often intertwined with food, adding to the flavorful nostalgia.
Though it’s less common now, oyster-based stuffing was once a go-to for Thanksgiving dinner. Italian-Americans in San Francisco developed a fisherman’s stew called cioppino in the early 1800s. Eastern Europeans, from Poland, Hungary and the Czech Republic, will serve carp on Christmas Eve. For many Catholics across the globe, Christmas dinner is not complete without some salted cod. In Asian cultures, fish and shrimp are considered promises of prosperity and happiness, respectively.
In recent years, the Italian-American custom of the Feast of the Seven Fishes has grown in popularity. Some of that attention, no doubt, as a result of an explosive episode of “The Bear” centered around the meal. The dish is intended as a vigil, the last moment of Advent before Jesus is born. While the meal centers around seafood, there are not seven specific fish. Rather, families prepare and share a variety of fish dishes, like frutti di mare.
“The Feast of the Seven Fishes is growing in popularity for those households that are looking to create new traditions. They also want easy prep with pre-portioned fish and ready-to-cook items,” Chavez adds.
CEO of Yama Sushi Marketplace Scott Kohno points out, “Seafood represents celebration, abundance and togetherness. In Japanese culture, sashimi and sushi are enjoyed during the New Year for their symbolism of good fortune, longevity and prosperity because they are considered festive foods that bring families together.”
“The fastest-growing holiday discussion around fish is especially strong around Jewish holidays, linking back to tradition,” shares Alon Chen, CEO of Tastewise. “Mentions that tie seafood to Rosh Hashanah are up 311% year over year, and Yom Kippur is up 246%. Hanukkah is up 65%, and Passover is up 47%.”
“The best part about a tradition is the story and memories that have carried them till now and the new ones that will continue to carry it into the future,” concludes Chef Jason Shelley of Ocean Prime.
Sustainable answers
Being more aware and responsible about the fish you buy can benefit your bottom line as well as help assure future generations they can still enjoy the seafood we did. Wild fish alone can no longer feed the demand. More than 50% of the world’s seafood now comes from aquaculture, according to the Aquaculture Stewardship Council, and they strive to keep the fisheries as sustainable and clean as possible.
“Certified sustainable seafood makes a great addition to holiday hosting — it means serving wild, environmentally sustainable seafood whose sustainability claims are verified by a third party,” explains Laura McDearis, U.S. program director at Marine Stewardship Council. “Shoppers can look for the MSC blue fish ecolabel in grocery stores.”
“Embrace farmed shellfish! Shellfish farming is the only commercial-scale protein production that provides a net benefit to its environment,” explains Bill Weiss, president and vice president of sales for Boston-based seafood wholesaler Wulf’s Fish. “Oysters require no feed inputs and naturally clean the water. You really can’t eat too many oysters.”
Nialls Fallon, founding partner at Minnow shares, “We don’t have tuna in our retail line for a reason, and that’s so consumers can explore more sustainable options. Our smoked trout is a top seller and easily switches out for tuna, as does our wild-caught sockeye salmon from Alaska.”
“Buying by-catch seafood helps reduce waste by making use of fish that would otherwise be discarded. It also supports local fishers by giving value to their full catch and lessens pressure on overfished species,” points out Vazquez. “Choosing by-catch encourages a more balanced, sustainable seafood system — one that benefits both the ocean and coastal communities.”
“[Have] a close relationship with your trusted fishmonger,” adds Chef Ari Miller, with Post Haste. “Telling them that you want sustainable options and receiving advice on what’s best to purchase from the case for your specific needs, along with insight as to how best prepare your seafood choice, is an invaluable resource for any customer and community.”
Reeling it in
Climate change, tariffs, weather and inflation-boosted freight costs make products more expensive. Meanwhile, demand for seafood is rising, making local fishmongers even more important to save money and get the most flavor for your dollar.
Dungan sums it up well: “Seafood is an important part of December and holiday traditions in many regions because it reflects both local heritage and cultural celebrations. In coastal communities such as ours on the Gulf Coast of Florida, families have historically prepared what was freshest and most readily available … While ongoing challenges such as rising costs, limited availability and supply fluctuations have made sourcing more difficult, our focus remains on delivering high-quality, locally inspired seafood that meets and exceeds guest expectations during the busy holiday season.”
Bella Bucchiotti is a freelance writer with a passion for adventure, delicious recipes and authentic storytelling. Through xoxoBella and social media, she shares vibrant travel experiences, mouthwatering dishes and everyday moments that inspire connection.
The post Local fishmongers brace for the December seafood rush appeared first on Food Drink Life.
