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Dining Guide for Families in Orange County

Slapfish Summer of Sustainability Campaign

Slapfish chef Andrew Gruel has just announced a six-week “Summer of Sustainability” campaign that will start on June 3rd. Every week, Slapfish will release one special to present a real American seafood experience revolving around sustainable fish.

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.

Among the summer specials to be offered by Chef Gruel will be:

Slapfish Summer of Sustainability

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.

Slapfish Summer of Sustainability

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.

Slapfish Summer of Sustainability

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.

Slapfish Summer of Sustainability

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.

Slapfish Summer of Sustainability

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 is open daily from 11 a.m. to 8 p.m. at its Huntington Beach location (19696 Beach Blvd., in the Newland Center at Adams). For more information, call 714-963-3900 or visit www.slapfishrestaurant.com.

Photos, facts and information provided on behalf of Slapfish.

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