Because sustainable tastes better
Real. Sustainable. Seafood.
As the the owners of Slapfish we are pure ocean-a-holics. We grew up fishing, surfing, and ultimately making our livings with the ocean, one as a seafood-loving chef and the other as an international seafood expert. Now we are making it our goal to serve the right types of seafood and reward those diners who also care about the ocean by serving them one-of-a-kind drool-worthy seafood delicacies. While the oceans cover two-thirds of the Earth’s surface, give us half our oxygen, and help feed millions of people, most diners don't know how important their dining choices are in protecting them.
Sustainability is a balancing act between supply and demand. We believe in taking wisely from the ocean, without harming the marine eco-system. Our seas must always be able to replenish themselves.
Slapfish is committed to sourcing only eco-friendly and well-managed seafood. We work closely with multiple organizations to ensure that we are utilizing the most current data on over-fishing, harmful fishing practices and responsible fish-farming. Specifically, our partnership with the Aquarium of the Pacific in Long Beach, CA, and Seafood for the Future, allows us to source the highest quality, healthy seafood. 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.
Slapfish also uses FishWatch, a program maintained by NOAA Fisheries, the leading science authority for managing the nation’s marine fisheries, FishWatch provides easy-to-understand science-based facts to help consumers make smart sustainable seafood choices. FishWatch delivers regularly updated information on popular seafood harvested in the United States. Through FishWatch, learn how U.S. seafood is responsibly harvested under strict regulations that keep the environment healthy, populations of fish thriving, and our seafood industry on the job. . Fresh facts. Smart seafood.
In the end, sustainable tastes better.