Feast of the Seven Fishes in the Hamptons: A Local Menu Plan
Plan a Feast of the Seven Fishes at home on the East End: which local species are still in season on December 24, a seven-course plan, and chef logistics.
By Scott Blaine Hoffman · Updated November 13, 2026
The Feast of the Seven Fishes is the Italian-American Christmas Eve tradition of a long, meatless seafood dinner. Several East End restaurants run their own versions each December, but plenty of families would rather host it at home, with a private chef doing the cooking and the cleanup while everyone stays at the table.
If you are going to do it on the East End, it makes sense to cook what the waters around here actually produce in late December. That turns out to be a narrower list than most generic Seven Fishes menus assume. Below is what is and is not in season locally on Christmas Eve, a seven-course plan built from it, and the planning details that make an at-home feast run smoothly.
What is in season locally on December 24
The table below uses New York's recreational saltwater seasons from the NYS DEC regulations page (fish limits last changed May 12, 2026) as a guide to which local species are still being landed around Christmas. Commercial seasons and quotas are set separately, so your fishmonger's supply can differ; treat this as a starting point for the conversation, not a shopping guarantee.
| Species | NY recreational season | Open on Dec 24? | How a chef might use it |
|---|---|---|---|
| Black sea bass | Sept 1 – Dec 31 (second period) | Yes | Whole roasted or crudo |
| Scup (porgy) | Through Dec 31 | Yes | Pan-fried fillets, a classic family-style course |
| Atlantic cod | Sept 1 – May 31 | Yes | Baccalà-style, or fresh cod in brodetto |
| Bluefish | All year | Yes | Smoked bluefish pâté for the antipasti |
| Monkfish | All year | Yes | Medallions in tomato and saffron |
| Tautog (blackfish) | Ends Dec 22 (NY Bight); Dec 9 (Long Island Sound) | No, just closed | Plan around it, or buy earlier and serve it at a mid-December dinner |
| Striped bass | Marine waters close Dec 15 | No | Skip for Christmas Eve |
| Fluke and winter flounder | Closed in winter | No | Skip |
Shellfish follow separate rules. Lobster is open year-round in most New York management areas, according to the same DEC page. Bay scallops are in their winter season; see our post on the 2026 Peconic Bay scallop opening before you plan a scallop course, because this year's harvest is thin.
A seven-course plan built on local fish
There is no fixed rule for which seven dishes to serve, and many families serve more or fewer. Here is one sequence that leans on what is available locally and keeps the heavier dishes toward the end:
- Raw bar: local oysters and clams, shucked to order.
- Antipasti: smoked bluefish pâté on crostini, plus marinated anchovies (imported, as tradition expects).
- Crudo: thinly sliced black sea bass with citrus and olive oil.
- Fried course: porgy fillets or calamari, served immediately.
- Pasta: linguine with clams, or with lobster if the budget allows.
- Stew: a brodetto of cod and monkfish in tomato broth.
- Main: whole roasted black sea bass, carved at the table, or bay scallops seared just before serving if you secured them.
Running it at home with a private chef
Book early
Christmas Eve is one of the busiest nights of the year for private chefs on the East End. Lock in a date and a rough guest count as soon as your plans are firm, then settle the menu once the chef has spoken with their fish suppliers about what they expect to have that week.
Let the chef source the seafood
A chef who buys fish regularly will know which local dealers have the freshest catch that week and can swap a course at the last minute if a species is not coming in. For shellfish, ask for product from a licensed dealer with the shipper's tag, which records the harvest area and date.
Plan the kitchen around frying
Seven courses means many pans, and the fried course needs to go straight from the oil to the table. Walk the chef through your kitchen ahead of time: burner count, ventilation, oven space and where plates will be staged. Some chefs bring a portable induction burner for the fry station.
Pace the night
A good rhythm is two or three light courses in the first hour, then a pause before the pasta. Small portions keep everyone comfortable through the stew and main. Ask the chef to time dessert and coffee around any plans for midnight Mass or gift opening.
Wine with seafood courses
Long Island producers make crisp whites and rosés that suit shellfish and crudo, and lighter reds that can handle tomato-based stews. Our Long Island wine pairing dinner guide covers how to match courses to local bottles.
When you are ready to plan your own Christmas Eve, The Hamptons Table has more on hiring a private chef for holiday entertaining.