seafood with
standards

While the ocean may seem endless, its supply of seafood is not. That’s why we take so much pride in protecting the sea and its bounty of fresh fish and shellfish.

HOW DO WE GET OUR SEAFOOD?
Very carefully.

Whether you’re a guest, employee or business partner, you can be confident that the seafood we serve is sourced in a way that is safe, ethical, responsible and sustainable. In fact, all of Red Lobster’s seafood comes from a worldwide network of trusted suppliers that follow our industry-leading quality and safety standards.

Wild-Caught
All of our wild seafood is caught in a safe, sustainable way. This includes favorites like live Maine lobster and snow crab, plus seasonal catches like Argentine Red Shrimp and Alaska Sockeye Salmon.

Sustainably Farm-Raised
All of our farm-raised seafood comes from certified, sustainable farms that follow Best Aquaculture Practices defined by the Global Aquaculture Alliance’s Aquaculture Certification Council (ACC). 

A Commitment to Fresh, Seasonal and Local
Every day, our award-winning Today’s Fresh Fish menu features seasonal selections that are flown in or sourced from nearby waters—never frozen.

PROTECTING OUR RESOURCES
since day one.

We’ve always had standards that help protect and replenish some of our most valuable resources. 

You’ll never see endangered or overfished seafood on our menu.
We have sponsored the Fishery Improvement Partnership Fund, which finances projects that tackle overfishing head-on.

We help protect the lobster population.
We helped launch the Atlantic Lobster Sustainability Foundation, a nonprofit that works with fishermen, buyers and other stakeholders to preserve the lobster population and keep the industry stable and sustainable. Plus, we never serve lobsters that weigh over four pounds, because they produce the most eggs.

We’re leading the way to higher sustainability standards.
This includes being a founder of the Global Aquaculture Alliance, whose certification program has become one of the most influential forces in sustainably farmed seafood. We were also the first to adopt Best Aquaculture Practice standards for shrimp, salmon, tilapia and other seafood.

PASSIONATE
About 
QUALITY

Our seafood buyers and
inspectors carefully check
for water cleanliness,
seafood quality and
safety in over 20 countries.
Multiple safety checks.
Our team of Total Quality professionals carefully inspects our seafood, suppliers and restaurants to make sure they live up to our high standards.
One approval isn’t enough.
In addition to our own experts, Red Lobster also partners with the FDA And Global Food Safety Initiative to ensure that our suppliers earn safety approvals from independent organizations.
Only the best will do.
We work with the world’s best distributors to get the highest-quality seafood, including live lobster from New England and wild-caught fresh fish from the Atlantic and Pacific.

THE
EVOLUTION
of DELICIOUS

In our early days, Red Lobster gave many people their first taste of lobster, snow crab and jumbo shrimp. Today, we delight our guests with our undeniably craveable Cheddar Bay Biscuits, our wild-caught seafood, award-winning Today’s Fresh Fish menu and our delicious fresh Maine lobster prepared by our Certified Grill Masters on our signature wood-fire grills. And to make sure our menu is as fresh as our food, the chefs in Red Lobster’s Culinary Development Center craft the latest food trends into delicious new dishes.

HOW WE Got HERE

Our journey to becoming one of America’s
most beloved restaurants.
see our story

Fish that’s fresh, never frozen

Learn More

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