Like many of the gourmet food trucks in LA and OC, SLAPFISH has built up a loyal following with its mobile food business and is scheduled to open its first brick and mortar location on April 20. The goal of the fast-casual concept fronted by chef Andrew Gruel and Jethro Naude, is to serve seafood that has been sustainably farmed and works with vendors under the same auspices. We were given the opportunity to attend a sneak preview event to sample a variety of their creative seafood dishes.

Tower of Wasabi Tuna – Seared Ahi, Marinated Cabbage, Cucumber on a Brioche Bun.

Lobsticle™ - Half of a South Atlantic Lobster Tail, Skewered, Grilled and Brushed with Melted Butter.

Chowder Fries – SLAPFISH Chowder Made Up of Red Potatoes, Double Smoked Bacon, Packed with Clams & Poured Over Hot, Crispy Fries. Can be topped with Bacon, Scallions, Tomatoes and Hot Sauce.

Lobster Lettuce Cups

The menu has a fresh interpretation from your typical seafood shack. Not everything here is fried. They are inspired dishes that are healthy, fun and affordable.

Oysters on the Half Shell – Sourced from Carlsbad Aquafarm & Shucked on Site

SLAPFISH and Chips – White Fish (Hake) Rolled in Panko Breadcrumbs and Fried, served with Fries.

Michael Harris’ Gambas a la Plancha – Organic Shrimp Seared in a Cast Iron Skillet with Garlic & Butter.

The Huntington Beach seafood shack is located in the Newland shopping center on Beach Blvd., between Adams and Yorktown Avenue (near SuperMex and L&Ls). The restaurant is simply decorated with white subway tiles, black chair rails and various memorabilia that is reminiscent of the ocean – pictures of fish, anchors.

Chef Andrew Gruel Putting Together some SLAPFISH and Chips