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What do <a href="http://www.backyardburgersfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=seafood-menus-rise-in-popularity-while-industry-gears-up-for-change-1381" target="_blank" rel="nofollow" target="_blank">Back Yard Burgers</a>, Hometown Buffet and Claddagh Irish Pubs have in common? They&#8217;re all bringing the ocean to your table, according to Technomic&#8217;s March 2015 Menu Clips report. The research and consulting firm detailed how fish and other seafood dishes were a hot trend during March. Besides Back Yard Burgers&#8217; Mahi-Mahi Burger, consumers craving something different could also count on a number of beer-battered seafood options, including <a href="http://www.carlsjr.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=seafood-menus-rise-in-popularity-while-industry-gears-up-for-change-1381" target="_blank" rel="nofollow" target="_blank">Carl&#8217;s Jr</a>&#8217;s Redhook Beer-Battered Cod Fish Sandwich, Shari&#8217;s Restaurants&#8217; Alaskan Amber Beer Battered Fish &amp; Chips and Claddagh Irish Pub&#8217;s Guinness Battered Shrimp &amp; Fries. Interestingly, this comes on the heels of a report published by QSR Magazine spotlighting how the <a href="http://www.qsrmagazine.com/reports/sea-change?utm_source=1851franchise.com&utm_medium=article&utm_campaign=seafood-menus-rise-in-popularity-while-industry-gears-up-for-change-1381" target="_blank" rel="nofollow" target="_blank">U.S. seafood industry is transforming</a> due to population increases and climate-related challenges. With the U.S. population forecast to rise by 89 million people over the next 35 years, and land limitations inhibiting the amount of beef, pork and poultry that can be produced, it&#8217;s predicted that seafood will become an even more vital part of the American diet. Meanwhile, a combination of environmental factors, including seas that are rising and becoming warmer, could lead to a 60 percent decrease in catches, potentially costing the seafood industry as much as $47 billion by 2050. It&#8217;s for this reason that many industry professionals are beginning to invest in new sourcing practices, QSR reported. Dr. Ed Farley, , program manager for the Ecosystem Monitoring and Assessment Program at the Alaska Fisheries Science Center, said such changes could lead to differences in what dishes restaurants are serving down the line. &#8220;It&#8217;s important to understand we don&#8217;t have all the answers,&#8221; Farley was quoted as saying. &#8220;People need to understand that carbon dioxide is being absorbed into the ocean and will impact the food supply [of some] fish. It&#8217;s not doomsday. It&#8217;s a shift in the way we&#8217;re catching and eating. Forty to 50 years from now, restaurant operators might be serving something different.&#8221; As for now, it&#8217;s clear many restaurant chains are turning to seafood as a way to spice up their menus. How long this will be an affordable option, as well as what types of seafood are utilized, remains to be seen.

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A wide variety of restaurants are incorporating seafood.

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