Sourcing Our Seafood
Whether it’s hauled in from the icy Bering Sea or harvested in the warm waters of the Caribbean, all of our seafood is sourced with integrity. Learn more about what it takes to get it from the source to your plate.
Sourcing information is updated quarterly to reflect seasonality and supply availability as well as current menu items. Last Updated 12/08/21.
Sourcing Our Lobster
Lobster fishing isn’t just a job. It’s a way of life in countless coastal communities…a tradition passed down from generation to generation. Red Lobster is proud to support the men and women in these communities who fish responsibly to ensure there’s lobster to catch and enjoy for generations to come.
Where our four kinds of lobster come from:
Maritime Lobster is iconic, and not just because it’s our logo. It is the most sought-after lobster because of its large claws, sweet flavor and tender texture. We’re proud to work with suppliers and lobster fishermen who not only love lobster as much as we do, but who are committed to fishing practices that are intended to help protect and preserve the lobster population and other marine life for generations to come.
Maritime Lobster comes from New England and Canada
Not too little, not too big
Lobstermen follow strict minimum size limits to allow lobster at least one reproduction cycle. If a lobster is too small, it goes back in the water. To help protect the natural restocking of the population, Red Lobster also has a maximum size restriction – we never serve lobster over 4 lbs. because larger lobster have a greater capacity for breeding and reproduction.
The future is female
Lobster fishermen use the “V-Notch” system to protect females capable of bearing eggs. The process is simple: when a female lobster bearing eggs is caught, a “V” is notched into the female’s fin tail, signaling to other fishermen that she is capable of bearing eggs and must be released if ever found in a trap. This conservation technique began in 1872, and it remains one of the most trusted methods for protecting the stock.
Rock Lobster can be found in the warmer waters of Brazil, the Caribbean and Central America. Also known as Spiny Lobster, Rock Lobster don’t have claws – all the meat is in the tail.
Rock Lobster is sourced from the Bahamas, Belize, Brazil, Nicaragua and Honduras.
Fishery Improvement Projects
Through our partnership with World Wildlife Fund, Red Lobster is helping improve the sustainability of Rock lobster fisheries in The Bahamas, Belize, Brazil, Honduras and Nicaragua – and helping to safeguard marine wildlife, the natural environment and the livelihoods of people who depend on ocean resources.
Specifically, we are supporting Rock lobster fishery improvement projects (FIPs) designed to strengthen the fisheries’ sustainability so that they can achieve an eco-certification. Red Lobster is engaging its suppliers and fishermen on the ground as well as local policymakers to drive better practices, including conducting scientific research to understand and reduce the impacts of Rock lobster fisheries on the marine habitat and developing international stock assessments to monitor Rock lobster stock.
These improvement efforts offer a step-by-step approach for fisheries to further their environmental and social sustainability.
Dive Responsibly
Diving for lobster, if not done responsibly, can be quite dangerous. That’s why we work to ensure that our dive-caught lobster is caught by divers with proper equipment in areas that encourage safe and sustainable fishing practices. And we don't serve Scuba-dive caught lobster from Central America due to diver safety.
Norway Lobster comes from the cold, clear waters of the North Atlantic and North Sea. We get our Norway Lobster from healthy and well-managed fisheries in the Moray Firth, the North and East of Scotland and off the West Coast of Scotland.
Norway Lobster is found in the North Atlantic, mainly off the coast of Scotland
Controlled Catches
To prevent over-fishing, all catches of Norway Lobster are strictly controlled and subject to Total Allowable Catch (TAC) regulations and United Kingdom quotas under the European Union Common Fisheries Policy.
Caught wild from the cold Pacific waters off of Chile, Langostino may be small - but they have great flavor and texture. The Red Langostino and Yellow Langostino we serve comes mostly from a single supplier that is eco-certified.
Langostino Lobster is caught in the cold waters of the southern hemisphere
The Chilean water advantage
Chilean sea life benefits from the Humboldt current, a cold current from southern seas that is rich in phytoplankton. The abundance of this microscopic food source helps many different kinds of marine life thrive, preserving a diverse, healthy ecosystem. All of our Langostino is from these waters.
Langostino vs. Langoustine
Langostino and Langoustine are sometimes used interchangeably, but they’re quite different. Langoustine is Norway Lobster – with a tail resembling that of a Maritime Lobster, it’s typically 7-8 inches long. Langostino, also called Squat Lobster, is usually not longer than 3 inches and has a compact tail.
Sourcing Our Crab
On our menu, you'll often find Snow crab legs as well as crab meat in dishes like crab cakes, pasta, dips and stuffing. There are other varieties that can make a special appearance on our menu, if they're deemed abundant to catch responsibly, like Bairdi and Dungeness. No matter what the species, every crab we serve is wild-caught using crab traps or "pots."
Where you'll find the crab we serve:
Snow Crab Stats
- Depth: They can be found as far down as 3,900 feet, but are more typically sourced in seas 400-900 feet deep
- Size: 1 to 3 lbs. on average, growing up to almost 6 inches wide
- Appearance: Iridescent, with white on the sides of their feet.
- Snow Crab comes from the cold, pristine waters of the Bering Sea off the coast of Alaska and the North Atlantic Gulf
- Chilean Crab Meat, also known as Centollon or Ice Crab, comes from the southeastern coastal waters of the Pacific Ocean, in the waters of Chile
Why we love Alaska Crab:
As the only state with conservation language within its constitution, Alaska’s fishing regulations are a model of sustainability around the world
- Alaska’s waters are carefully managed to protect against overfishing and damaging marine habitats
- Crab harvesting seasons are strictly limited from October through February to ensure sustainability and optimal quality
- Our suppliers in Alaska strictly follow Total Allowable Catch restrictions and the Open/Closed areas set by the state government
King Crab Stats
- Depth: Typically found around 600 feet deep
- Size: Can reach a whopping 18 lbs. with a span of 6 feet (hence, their name!)
- Appearance: Long-legged and spiny
King Crab comes from the icy waters of the North Pacific
Why we love Alaska Crab:
As the only state with conservation language within its constitution, Alaska’s fishing regulations are a model of sustainability around the world
- Alaska’s waters are carefully managed to protect against overfishing and damaging marine habitats
- Crab harvesting seasons are strictly limited from October through February to ensure sustainability and optimal quality
- Our suppliers in Alaska strictly follow Total Allowable Catch restrictions and the Open/Closed areas set by the state government
Dungeness Crab Stats
- Depth: Typically found along coastlines at 40 feet deep to almost 400 feet down, fairly close to shore
- Size: About 2 lbs. on average and 6" to 8" wide
- Appearance: Purplish, with a smooth, spineless shell
Dungeness is caught in the Pacific coastal waters from Alaska to California
Bairdi Crab Stats
- Depth: Common at depths of 650 feet or less
- Size: 1 - 4 lbs. on average and are usually slightly larger than Snow Crab
- Appearance: Greenish-brown with red granules, orange lateral spines and brown, white, pink and orange legs
Bairdi Crab is found in the frigid waters of the Bering Sea, North Pacific Ocean and, in less abundance, in the Gulf of Alaska
Why we love Alaska Crab:
As the only state with conservation language within its constitution, Alaska’s fishing regulations are a model of sustainability around the world
- Alaska’s waters are carefully managed to protect against overfishing and damaging marine habitats
- Crab harvesting seasons are strictly limited from October through February to ensure sustainability and optimal quality
- Our suppliers in Alaska strictly follow Total Allowable Catch restrictions and the Open/Closed areas set by the state government
Sourcing Our Shrimp
We are proud to source a mindful combination of wild-caught and farm-raised shrimp from all over the world. In fact, our farm-raised shrimp was among the first to be Best Aquaculture Practices (BAP) certified, and we’re happy to support local fisheries to bring you wild-caught species, when possible.
Where we get our shrimp:
Holding shrimp to a higher standard
All our shrimp are eco-certified by a third-party program or engaged in a credible Fishery Improvement Project (FIP) or Aquaculture Improvement Project (AIP).
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Thailand, Indonesia, Vietnam, India, China, Ecuador and Guyana
Sourcing Our Fish
You'll find Salmon, Rainbow Trout, and Cod on our menu year-round. They're traceable, sustainable and responsibly sourced - just like all of the seafood we serve.
Where we source our fish:
Bringing The Best Fish
We source our farm-raised salmon from suppliers who are members of the Global Salmon Initiative (GSI) and practice sustainable, responsible production using scientific data to minimize potential environmental impacts.
Salmon is farmed in Chile
BRINGING THE BEST FISH
Our farm-raised Rainbow Trout, sometimes called "steelhead trout," has earned Global Aquaculture Alliance's Best Aquaculture Practices (BAP) certification.
Rainbow Trout is responsibly farmed in Colombia
COD
You’ll find our wild-caught, eco-certified Cod in dishes like our Crispy Cod Sandwich and Fish And Chips.
Cod comes from the cold, pristine waters of the Bering Sea off the coast of Alaska
Bringing The Best Fish
Our wild-caught, eco-certified Flounder is sustainably managed and responsibly harvested under U.S. regulations.
Flounder comes from the cold, pristine waters of the Bering Sea off the coast of Alaska
Bringing The Best Fish
Our farm-raised Salmon, Tilapia and Trout come from some of the world's most trusted suppliers who adhere to one or more of the following sustainability certifications:
- Best Aquaculture Practices
- Membership in the Global Salmon Initiative (GSI)
- Aquaculture Stewardship Council (ASC) certification
When in season, we also source fresh, wild-caught Sockeye Salmon and Coho Salmon from Alaska, where our suppliers follow the state’s world-renowned guidelines.
Tilapia – BAP certified from China and Costa Rica.
Committed to Tuna Done Right
All of our tuna is Yellowfin tuna, with a deep red color, sweet, mild flavor and a dense, firm texture. It is all wild-caught using pull lines that minimize the impact on other marine species. The fishery is part of a Fishery Improvement Project that is working to achieve MSC certification among other sustainability objectives.
Tuna stats and facts:
- Indonesia is among the world’s largest tuna-producing countries
- Yellowfin tuna can be caught year-round, but the main season is April-December
- The international Game Fish Association world record for a Yellowfin tuna stands at 427 pounds
Yellowfin Tuna – wild-caught from the western central Pacific Ocean
Seafood With Standards
Our Commitment
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