Slapfish features a seasonally-rotating menu and a daily changing seafood board, with exciting new species incorporated into build-your-own bowls, salads, sandwiches, and tacos. Through its partnership with Sea to Table, the brand now offers three new lesser-known fish, including:
Wild Chesapeake Blue Catfish
Landed in Suffolk, VA and Crisfield, MD, this fish has a mild and sweet flavor, and is the best sustainable alternative for imported farmed Catfish.
Caught in the Gulf of Maine and landed in New Bedford, MA, this fish boasts a mild, delicate taste and a flaky, moist texture. Acadian Redfish is a sustainable alternative for farmed, imported tilapia.
Pacific Dover Sole
Landed in Astoria, OR and Bellingham, WA, this fish is mild tasting and versatile, a perfect wild alternative to farmed tilapia.
Founded by Chef Gruel in 2011, Slapfish started as a food truck and quickly grew into eight brick-and-mortar locations, with plans to open up to 75 locations by 2020. Gruel is on a mission to bring real American seafood to the masses, redefined with simple flavors and a healthy smack of gourmet. Offering the quality of fine dining with the cost and convenience of faster food, the brand brings a new perspective on “boat to plate dining” by serving fish and shellfish sourced from well-managed, responsible suppliers of American seafood.
For more information on Slapfish, visit www.slapfishrestaurant.com.