News

Slapfish taps into huge U.S. wild fish supply through Sea to Table

August 4, 2017

Supplier Sea to Table renewed its partnership with Slapfish, according to a press release.

"There is a bounty of high quality, well-managed seafood right off our own coastline — arguably the best seafood in the world, yet only a small percentage of it ends up on our plates," chef Andrew Gruel, founder and CEO of Slapfish, said in the release. "We're working to change this statistic, in collaboration with Sea to Table, raising awareness of responsible seafood practices. Our menu is developed around the model of 'choose the dish, not the fish', and through this partnership, we're able to diversify our offerings and introduce guests to lesser-known fish, while offering the highest quality seafood."

Sea to Table provides Splapfish with a diverse selection of wild-caught, non-frozen seafood shipped overnight directly from the dock to Slapfish locations.

"Our mission is to create a new gold-standard for seafood, and we do this by partnering with top chefs including chef Gruel," Sean Dimin, co-founder of Sea to Table, said in the release. "By delivering our domestic, wild-caught, traceable seafood directly to Slapfish restaurants, guests enjoy the highest quality seafood year-round."