Slapfish Updates Menu with Underutilized, Lesser-Known Fish

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.

Acadian Redfish
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.

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