Chef Andrew Gruel of Slapfish will feature weekly specials to emphasize his commitment to sustainable seafood. A six-week “Summer of Sustainability” campaign will feature fresh, responsibly sourced seafood in a series of specials, beginning Monday, June 3.
With the launch on Monday, Slapfish will release one special each week. After being open for one year, Slapfish’s brand revolves around great “boat-to-plate” cuisine in a casual, relaxed setting
“We want folks to know that we are deeply committed to sourcing only eco-friendly and well-managed seafood,” said Chef Gruel, who, along with his partner Jethro Naude, grew up fishing, surfing, and ultimately making their living with the ocean. “We work closely with multiple organizations to ensure that we are responsible in our sourcing and serve the right types of seafood in our one-of-a-kind dishes.”
The Slapfish menu is reviewed by a team of experts and scientists in conservation and marine biology at the Aquarium of the Pacific’s sustainable seafood program, Seafood for the Future. Their partnership with the Aquarium of the Pacific in Long Beach, and Seafood for the Future, allows them to source the highest quality, healthy seafood.
“While the oceans cover two-thirds of the Earth’s surface, give us half our oxygen, and help feed millions of people, most diners don’t know how important their dining choices are in protecting them, explained Naude, who, in addition to being a partner at Slapfish, is an international seafood expert. “Sustainability is a balancing act between supply and demand. We believe in taking wisely from the ocean, without harming the marine eco-system. Our seas must always be able to replenish themselves.”
Among the summer specials to be offered will be:
BBQ Yellowtail Banh Mi Sandwich Fresh baked baguette | packed with pickled radish, cucumber, carrots, jalapeno, and spiced yellowtail | grill sauce
Wild Pacific Albacore Tuna Melt Rustic sourdough | spinach, cucumber, tomato, flaked albacore | awesome sauce
Baked Carlsbad Luna Oysters Wild mushroom and bacon stuffing | herb crust
Copper River Salmon Hand Pie Gently fried | stuffed with avocado and chiles | served with tomatillo sauce
Alaskan Halibut Po Boy Fried halibut in a toasted roll | packed with lettuce, tomato and pickled peppers | Tabasco aioli
Crispy White Seabass Taco Fried corn shell | pickled red onion and cabbage | rooster dressing
Slapfish also uses FishWatch, a program maintained by NOAA Fisheries, the leading science authority for managing the nation’s marine fisheries. FishWatch provides easy-to-understand science-based facts and updated information on popular seafood harvested in the U.S., to help consumers make smart sustainable seafood choices.
Orange County is home to Slapfish, a modern seafood shack. The noted food truck-turned-restaurant presents a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors, according to Chef Gruel.
Slapfish is open daily from 11 a.m. to 8 p.m. at its Huntington Beach location (19696 Beach Blvd., in the Newland Center at Adams). For more information, call 714-963-3900.