Slapfish: the masters of sustainable seafood go brick and mortar

Slapfish: the masters of sustainable seafood go brick and mortar

I first heard about Slapfish at Munchathon. I was drawn to their bright bold aqua truck, the concept of sustainable seafood, the dashing chef/owner Andrew Gruel, and watched in amazement as Adam Richman ate a Lobsticle in slow motion for his show Man vs Food. It was the perfect storm and I’m not surprised that they now have a brick and mortar location in Huntington Beach.

Dubbed a “modern seafood shack,” Slapfish will have its grand opening this Friday however a few select bloggers (including yours truly and my partner in crime – Foul Mouth Foodie) were invited to preview the menu at a private event Monday night. The friendly staff treated us to generous servings of their expansive menu of which my favorite were the clam chowder fries (served poutine style and topped with tomatoes, bacon, and chives), shrimp pops, lobster cakes, and fish and chip bites.

If you’ve been following the truck around SoCal, you will love that Slapfish kept their concept simple. Their Huntington Beach location is simple and casual. There are no white tablecloths or fancy silverware. Instead you’ll find inventive and responsibly-sourced seafood dishes such as The Lobsticle™, Shrimp Pops, Major Crunchy Fish Sandwich, Creamy Clam Chowder, Carlsbad Oysters, East Coast Style Maine Lobster Roll and The Wild Pacific Albacore Tuna “Pounder” to name a few. The ocean fresh menu features bibb-worthy and bold flavors with seafood sourced from well-managed suppliers of eco-friendly seafood.

Owners Andrew Gruel and Jethro Naude are self proclaimed “ocean-a-holics.” Their love for the sea is reflected in the decor of their new location and their fine cuisine.

We want to change the way people think about and choose their seafood” says chef Andrew Gruel and Jethro Naude, owners of SLAPFISH. “The idea is to get people to eat more seafood, but the right types of seafood, because sustainable tastes better.”

Part of being responsible and sustainable also means that they’ve paired up with multiple organizations to ensure they are utilizing the most current data on over-fishing, harmful fishing practices and responsible fish-farming. Specifically, their partnership with the Aquarium of the Pacific in Long Beach, CA, and Seafood for the Future, allows them to source the highest quality, healthy seafood.

Hours at the restaurant are from 11:00 a.m. to 8:00 p.m. daily. The phone number for the restaurant is 714-963-3900. Slapfish is located at 19696 Beach Blvd. in the Newland Center (at the intersection of Beach and Adams less than 1 mile from the Pacific Ocean).

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