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The SlapFish Food Truck’s ‘Wasabi Tuna Slider’ mounts piles of cabbage, lightly seared fish and vegetables on to toasted buns. Marketed to the public as ‘Masters of Sustainable Seafood,’ chefs Andrew Gruel and Jethro Naude work together to bring ethical fish dishes to Huntington Beach, California.
SlapFish aims to do away with common seafood dishes. Their site points out that fried shrimp or quick on-the-go meals are often the norm in restaurants, compromising taste and quality in favor of short wait times.
The Wasabi Tuna Slider requires minimal preparation time but is also full of rich flavor. The miniature hamburger has been a favorite for foodies in the mood for grazing, a satisfying menu option that relegates full, heavy meals.