Lent Specialties Evolve Beyond the Fish Stick

February 11, 2016

Image Caption: 
Rubio’s Smoky Oaxacan Shrimp are marinated in a blend of chipotle, anaheim, ancho, and guajillo chiles.
As consumers awareness increases so does variety of Lent offerings.
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For a number of American consumers, fish is the word during the six-week period between Ash Wednesday and Easter Sunday. Brands specializing in seafood see an uptick in sales while chains ranging from the burger and sandwich to chicken and ethnic categories add a special fish or shrimp item to the menu lineup.

Some consumers might be averse to such fare due to past Fish Friday and Lent diets consisting of flavorless fish sticks. Nevertheless, seafood offerings in the limited-service space continue to grow both in their variety and in their quality.