SLAPFISH Welcomes The Return of The Summer of Sustainability
To emphasize its unwavering commitment to sustainable seafood,Slapfish restaurant Chef Andrew Gruelhas announced the return of his six-week”Summer of Sustainability”campaign that allows guests to experience fresh, responsibly sourced seafood in a series of specials. BeginningMonday, June 16th, in conjunction with National Seafood Month,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.
Among the summer specials to be offered by Chef Gruel will be:
WEEK 1 June 16 June 22
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).
WEEK 2 June 23June 29
BBQ YellowtailBanhMiSandwichFresh 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.
WEEK 3 June 30 July 6
Alaskan Halibut Po BoyFried halibut in a toasted roll | packed with lettuce, tomato and pickled peppers | Tabasco aioli
Pacific halibut is a bottom-dwellinggroundfishthat 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 orbycatch. Pacific halibut is also caught using troll lines and bottom trawl nets.
WEEK 4 July 7 July 13
Crispy WhiteSeabassTacoFried corn shell | pickled red onion and cabbage | rooster dressing
Prized for its large size and good flavor, whiteseabassis 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.
WEEK 5 July 14 July 20
Copper River Salmon HandPieGently fried | stuffed with avocado andchiles| 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.
WEEK 6 July 21 July 27
Baked Carlsbad Luna Oysters Wild mushroom and bacon stuffing | herb crust
CarlsbadAquafarm Sustainably Farmed Shellfish. Unlike some farmed fish, oysters minimally impactmarineresources 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.
posted by: Eric Fujimori
6/16/14
