Eco News Network caught up with Chef and CEO of Slapfish Restaurant Group, Andrew Gruel, to get a few tips on healthy seafood choices that can help to protect and sustain fisheries. Chef Gruel is known for his “boat-to-plate” cuisine serving healthy seafood by way of a Slapfish food truck in Orange County, California, which today has evolved into a franchised restaurant chain.
Buy US Caught Seafood. The US has a great framework for managing their fisheries, and US caught seafood is reviewed by the Marine Stewardship Council, offering a better sense of conditions under which the fish were caught.
Source Seafood from your Community. To ensure you are buying healthy seafood, it’s important to make sure you are buying from a reputable source that is transparent about well-managed seafood, and a local seafood CSA or a local dock that sells fresh seafood is typically a safe source. By purchasing from local fisheries or fisherman, you are investing back into the community, benefiting the local wildlife and environment. Although it may be more expensive, it’s worth it to pay a bit more for fresh, locally-sourced seafood.
Eat Oysters. Oysters actually clean the ocean and have minimal environmental damage. They are a healthy seafood choice for the environment and for you.
Expand Your Palette. Rather than sticking to your go-to seafood such as salmon or tuna, try eating a variety of lesser-known fish species such as Acadian Redfish, Yellowtail Rockfish, Snow Crab, and Red Snapper. These healthy seafood choices reduce overfishing and the risk of endangering key species.
Chef Gruel also suggests that you consider responsibly farmed seafood as a wild seafood alternative. Although farmed seafood has gotten a bad reputation, Chef Gruel says that if it’s responsibly done it can save wild seafood populations and help to sustain our oceans.
About Chef Andrew Gruel and Slapfish
Slapfish works closely with multiple organizations to ensure they are utilizing the most current data on over-fishing, harmful fishing practices, and responsible fish farming. Gruel’s partnerships with the Aquarium of the Pacific in Long Beach, Calif. and Seafood of the Future, allow him to source the highest quality, healthiest seafood, rotating the menu on a daily and seasonal basis with lesser-known fish species. With Chef Gruel as a spokesperson for sustainable seafood practices, Slapfish separates itself in the county’s culinary landscape by empowering the community with fresh and responsibly sourced offerings.
Photos courtesy of Slapfish and Eco News Network