It’s Time To Slap Some Fish On Your Table
While Monty Python’s Fish Slap Dance is considered by some as a staple of absurdist British comedy, SlapFish, a self-styled modern seafood shack—in truck form—is quickly becoming a staple of both Southern California street cuisine and sustainability. And along with an appreciation for the comedic potential of fish of all sizes, SlapFish owners, Chef Andrew Gruel and Jethro Naude, share with the Pythons a large helping of smarts behind their irreverent public persona.
Chef Gruel’s menu shows that everyday seafood can be innovative, fresh, healthy, fun and affordable. To support this message, Gruel and Naude work with local artisans to bring in ingredients that are seasonal, sustainable and directly from the source and informed by experts and scientists in the fields of conservation and marine biology from groups including: the Aquarium of the Pacific’s Seafood for the Future program, FishWatch, and The World Wildlife Foundation. For foodies and snackers on the on the streets of LA and Orange county, this means that SlapFish doesn’t just offer a mobile infrastructure of in-your-face deliciousness; it’s a way to support local entrepreneurs as well as global conservation. On both those counts, searching for and dining at the SlapFish truck is well worth the effort.
This is the kind of business-model innovation that we at FCEC are thrilled to watch take off; one that delivers a superior product to a wide range of people in a way that promotes environmental stewardship. We hope you all get the opportunity to try out SlapFish’s “Losbticle” along with their other great dishes, but more importantly, think about ways you can bring this same sort of 1-2 punch model into your own life or business. And if you stumble on a really great idea, or know someone else who has, write back and share it with us!
Have you eaten at the SlapFish food truck? What dishes did you taste? Share your experience with us!
*Photo courtesy of SlapFishSoCal.