Return of Slapfish Summer of Sustainability Specials
It’s summer and time for the return of Slapfish’s Summer of Sustainability campaign where guests can enjoy fresh sustainable meals at great prices. The fun begins today, June 16th, and will continue for the next six weeks. Each week, Slapfish, will release one new special dish for families to enjoy throughout the warm summer months.
Wild Pacific Albacore Tuna Melt
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).
BBQ Yellowtail Banh Mi Sandwich
WEEK 2 – June 23– June 29
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.
Alaskan Halibut Po Boy
WEEK 3 – June 30 – July 6
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.
Crispy White Seabass Taco
WEEK 4 – July 7 – July 13
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.
Copper River Salmon Hand Pie
WEEK 5 – July 14 – July 20
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.
WEEK 6 – July 21 – July 27
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.
Slapfish has locations in Huntington Beach, California (19696 Beach Blvd., in the Newland Center at Adams), and Laguna Beach (211 Broadway Street, across from Main Beach at PCH).