It’s National Seafood Month And SLAPFISH Has Your Tail Covered

October 12, 2019

In honor of National Seafood Month, Chef Andrew Gruel, Founder and Executive Chef of  award-winning seafood focused truck turned brick and mortar, Slapfish, shares some of his best practices and tips for
shopping and buying seafood. 

  
  • Rule of thumb: if you are fearful of high levels of mercury: Don’t eat fish that require a steak-knife (Think: swordfish, bluefin tuna, marlin, shark, etc)

  • Look for a BAP (Best Aquaculture Practices) logo when purchasing fish

    • The blue logo ensures the fish farm has been assessed on varying levels from feeding, to processing and harvesting.

  • Buying farm fished is safe because it is a controlled environment. I’m a huge fan of fish farming when it’s done right because it is incredibly efficient and removed pressure from wild stock species.

  • If you want to have a fail-safe approach to seafood then buy frozen seafood. When the seafood thaws it begins to develop the bacteria and histamines, but if bought frozen then you don’t risk that process.

  • Make sure there is an origin label before buying seafood at a seafood counter. The more information posted, the more trustworthy the fish monger.

  • Cooking Tips

    • “Low and slow” is always better for cooking – you can ensure it is cooked all the way through without worrying about it being overcooked.

    • People have a fear of overcooking, so if you do low and slow then it won’t dry out; also, use fresh herbs, olive oils and citrus to spruce it up!

    • General rule: For each inch of thickness, 10 minutes of cooking if ‘low and slow’ at 350 degrees

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