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CALIFORNIA FISH GRILL PACKS PROTEIN AND SUSTAINABILITY INTO 5 NEW BOWLS Behind the Menu: Sustainable seafood and global flavors are the focus of the fast-casual’s newest items, with salmon, shrimp, beans and more providing up to 56 grams protein in each.
G uests at California Fish Grill always had an avenue to nutritional data, but with the recent push by consumers to pack in more pro- tein, the fast casual is making it easier. “We now added a tag right on the menu calling out the protein content of each item,” said Louie Francis Jocson, VP of food and beverage for the 63-unit chain. The Newport Beach, California-based restaurant concept has a varied menu of tacos, sandwiches and grilled fish plates and salads, and when the team analyzed their nutritional content, the protein counts were impressive. But with the nutrient currently in such high demand, Jocson was ready to “re-energize the bowl category” with protein-rich Sustainable Protein Bowls. CHOOSING THE SPECIES California Fish Grill prides itself on sourcing sustainable seafood—a goal since the chain’s founding in 1998. Chef Jocson travels around the world to identify sources and purchase seafood, with Vietnam, Japan, India, Norway, Peru, Ecuador and the Pacific Northwest key suppliers. “We source a balance of wild and farmed species to uphold our sustainability standards,” he said. Salmon, branzino, tilapia, shrimp, ahi tuna and rockfish—the last an addition that recently came off the endangered list—show up on the core menu and in LTOs. Jocson’s travels also expose the chef to flavors and ingredients to incorpo - rate into menu items. Those global influences came into play in the creation of the new bowls. The Everything Protein Bowl leads the lineup. It features four protein sources—grilled salmon, Cajun-spiced shrimp, swai and grilled chicken—lay- ered over rice and slow-cooked pinto beans and finished with diced tomatoes, a chili mix and fresh parsley. The Latin-accented bowl is served with Roasted Tomatillo Salsa and clocks in at 56 grams of protein. The Latin-accented bowl is served with Roasted Tomatillo Salsa and clocks in at 56 grams of protein. Next in protein count is the Wasabi Salmon Bowl (50 grams per serving) featuring marinated, grilled salmon over rice and a quinoa-edamame mix, the latter of which jacks up the protein with plant sources. Crushed wasabi peas add crunch, while red and green onions, sesame oil and sesame seeds give it
PATRICIA COBE
PATRICIA.COBE@INFORMA.COM
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RESTAURANT BUSINESS JANUARY 2026
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