SLAPFISH Launches Summer of Sustainability Campaign

We have all heard the health benefits of good quality fish oils time and time again but if it doesn't taste good there's no way we're going to ingest it! Yuck! This is not the case at Slapfish where everything is fresh, sustainable and a delicious way to get more seafood in your diet. To emphasize its unwavering commitment to sustainable seafood, Slapfish restaurant Chef Andrew Gruel has announced a six-week “Summer of Sustainability” campaign that will allow guests to experience fresh, responsibly sourced seafood in a series of specials. Beginning Monday, June 3rd, Slapfish will release one special each week to present a real American seafood experience that revolves around fresh, sustainable fish, prepared simply with big flavors. After being open for one year, Slapfish has created a distinct brand that revolves around great "boat-to-plate" cuisine in a casual, relaxed setting. With Chef Gruel as a spokesperson for sustainable seafood practices, Slapfish separates itself on the county’s culinary landscape by serving to empower the community with fresh quality, responsibly sourced offerings.

“We want folks to know that we are deeply committed to sourcing only eco-friendly and well-managed seafood,” commented Chef Andrew 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 toensure 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 by Chef Gruel will be:

BBQ Yellowtail Banh Mi Sandwich Fresh baked baguette | packed with pickled radish, cucumber, carrots, jalapeno, and spiced yellowtail | grill sauce

California yellowtail is most commonly found along the Pacific Coast between Southern California and Baja, California. California yellowtail begins to reproduce at a young age and produces large numbers of young, traits that help it withstand fishing pressure. The stocks are well managed in U.S. waters.

Wild Pacific Albacore Tuna Melt Rustic sourdough | spinach, cucumber, tomato, flaked albacore | awesome sauce

MSC (Marine Stewardship Council) certified, locally sourced and managed, the quality of this tuna can’t be beat. Troll-caught and pole-caught tuna, where the fish are caught by individual hooks targeted at them, preserves the quality of the fish, since they don't spend any time scrambling in nets or then "drowning" once brought on board waiting their turn for processing. These fishing methods also create almost no bycatch (fish and other sea animals caught while trying to caught a specific species, which are often killed and wasted in the process).

Baked Carlsbad Luna Oysters Wild mushroom and bacon stuffing | herb crust

Carlsbad Aquafarm Sustainably Farmed Shellfish. Unlike some farmed fish, oysters minimally impact marine resources as they don't rely on wild-caught fish - in the form of fishmeal or fish oil - for food. And, thanks to the oyster's filter-feeding action, oyster farms can actually benefit the surrounding coastal waters.

Copper River Salmon Hand Pie Gently fried | stuffed with avocado and chiles | served with tomatillo sauce

Prince William Sound salmon runs are all carefully managed for long-term sustainability by the Alaska Department of Fish and Game. ADF&G conducts weekly aerial surveys and monitors weirs at several points throughout the Prince William Sound estimating abundance to ensure an adequate number of fish migrate to spawning grounds to reproduce each year.

Alaskan Halibut Po Boy Fried halibut in a toasted roll | packed with lettuce, tomato and pickled peppers | Tabasco aioli

Pacific halibut is a bottom-dwelling groundfish that nestles into the sandy seafloor, often seen with only its eyes and mouth uncovered. Primarily found in the coastal North Pacific Ocean and Bering Sea, it migrates hundreds of miles from shallow coastal waters to the deep, open ocean to spawn in winter. Most return, year after year, to the same coastal feeding grounds. Most Pacific halibut are caught in Alaska where fishing for Pacific halibut is strictly limited to the bottom-long lining method, which causes little habitat damage or bycatch. Pacific halibut is also caught using troll lines and bottom trawl nets.

The International Pacific Halibut Commission (IPHC) manages Pacific halibut in Alaska. Each year, the IPHC conducts a population assessment and reviews independent assessments to set annual catch limits. These limits are allocated among licensed fishing vessels, giving each boat a prescribed percentage of the total. This process has resulted in longer fishing seasons, while keeping the population healthy and abundant.

Crispy White Seabass Taco Fried corn shell | pickled red onion and cabbage | rooster dressing

Prized for its large size and good flavor, white seabass is found off California and both coasts of Baja California, Mexico. Fished commercially and for sport since the early 1900s, white seabass populations were in decline from the 1960s through the 1980s. New management efforts, including supplementing the wild population with hatchery-raised fish, have helped California's population recover.

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. Programs such as these keep the environment healthy, populations of fish thriving, and our seafood industry on the job.

For more information please visit SLAPFISH.

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Comment by shannon carr on May 31, 2013 at 11:54am

ILOVE SLAPFISH!

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