This Nashville, Tenn., eatery reported seeing as much as a $5,000 increase in sales on Fridays during Lent last year when compared to other Fridays before or after the observance in the same year. Fin & Pearl is hoping to have similar success this year with a robust portfolio of seafood dishes, like Shrimp & Grits — white corn grits, sautéed shrimp and spicy Caribbean Creole sauce.

Headquartered in Diamond Bar, Calif., the Hawaiian restaurant is running a daily Island White Fish promotion starting Feb. 14 through March 29. For the price of $5, customers can nab a plate with breaded and fried white fish, salad and rice.

The Omaha, Neb., restaurant offers those observing Lent grilled salmon served on a cedar plank with herb-seasoned fingerling potatoes, sautéed baby green beans, fennel-orange butter and parsley oil.

Those observing Lent can enjoy a new menu item coming to Fuzzy’s, based in Fort Worth, Texas. The Shrimp Dippers, a basket of crispy shrimp with mango-habanero and honey-chipotle dipping sauces, will be available for $5.99 at all locations starting Feb. 12 through March 11.

Flame Broiler, headquartered in Santa Ana, Calif., offers charbroiled tofu as an alternative protein option for Lent observers customizing rice bowls.

This restaurant located at The Fontaine hotel in Kansas City, Mo., has a fresh seafood delight on its menu: The Parker lobster salad, which consists of tomato, celery, pickled red onion, watercress and lobster.

This quick-service chain, headquartered in Irvine, Calif., will bring back Fish ‘N Chips for the Lenten season starting Feb. 12 through April 29. The menu item features two pieces of deep-fried pollock, French fries and tartar sauce — for a price starting at $4.59. Guests can also double the order for an additional fee.

Chicagoans who aren’t eating meat during Lent can enjoy Topolobampo’s latest quarterly tasting menu: Winter Beach Vacation, a lineup of seafood-focused dishes that are each inspired by a specific destination beach in Mexico.  One entrée on the menu is the Lobster Chilpachole, dedicated to Veracruz, which features lobster and mussels in chilpachole (a stew made with ancho and chipotle peppers, roasted tomatoes, lobster stock, epazote and corn masa), smoky pork, lobster roe chochoyotes (masa dumplings) and charred chayote.

Guests abstaining from meat for Lent can order a new seafood option at this fast-casual chain, based in San Diego, Calif., which recently brought back its Fire-Roasted Shrimp. The meat alternative is marinated with citrus and chili peppers and is available as a create-your-own add-in or in a new dish — the Fire-Roasted Shrimp and Guac Burrito.