October is National Seafood Month and Slapfish, a modern seafood franchise serving up bold, crave-worthy dishes, is on a mission to raise awareness around the misconceptions of farmed fish. In partnership with Regal Springs, the nation’s fastest growing seafood chain brings all-natural, lake-grown tilapia to its menu with mouthwatering new features launching throughout the month.
With billions of consumers relying on seafood as their main protein source, farmed fish is essential to feeding the world’s growing population without depleting the oceans. Aquaculture plays a key role in preserving the oceans, as it takes pressure off wild stocks that may be endangered. Slapfish strives to provide the best-quality, well-managed seafood— sent straight from the source to the restaurant. When fish are raised from hatch to harvest in healthy, pristine lakes—like they are at Regal Springs— they are free of all antibiotics, hormones, and chemicals, making for an overall better-tasting (and better-for-you) fish.
In honor of National Seafood Month, Slapfish will premier new Regal Springs Tilapia-based dishes throughout the month of October. Available at the flagship Huntington Beach location, menu highlights include:
“Although farmed seafood supplies nearly half of all fish consumed globally, there are still many misconceptions surrounding aquaculture. In fact, many U.S. residents blindly purchase farmed seafood from overseas in countries using antibiotics, when they can access high quality, locally sourced species from responsible suppliers such as Regal Springs,” says Chef Andrew Gruel, founder and CEO of Slapfish. Through this partnership, we look forward to spreading the word that seafood can be farmed in a healthy, delicious, and sustainable way—both for the consumer and the fish.”
Regal Springs produces the finest all-natural tilapia on the market by raising fish in large floating nets in pristine deep-water lakes, with high-quality, plant-based diets. The tilapia also swim against lake currents to produce firm, clean-tasting fillets that are free from chemicals, growth hormones, antibiotics, and carbon monoxide, a common preservative used in seafood. Additionally, the clean water and controlled diet prevent the accumulation of contaminants such as mercury.
Founded by Chef Gruel in 2011, Slapfish started as a food truck and quickly grew into ten brick-and-mortar locations, with plans to open up to 75 locations by 2020. Gruel is on a mission to bring real American seafood to the masses, redefined with simple flavors and a healthy smack of gourmet. Offering the quality of fine dining with the cost and convenience of faster food, the brand brings a new perspective on “boat to plate dining” by serving the freshest fish and shellfish sourced from well-managed, responsible suppliers of American seafood.
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