FALL Fish FRESH Fish FRIDAY Fish FISH at Flying Fish Co.
FISH MARKET • RESTAURANT • OYSTER BAR
3004 East Burnside Street • 971-806-6747
FRESH CATCH MARKET:
10am–8pm Every day (except Tuesday, when we are closed)
DINE-IN RESTAURANT (walk-in only, no reservations):
11am–8pm every day (except Tuesday, when we are closed)
3–5pm Weekdays (except Tuesday, when we are closed)
We accept EBT/SNAP/Oregon Trail.
FALL… FOR FRESH FISH
FILE PHOTO: Portland. Fall. Mount Tabor.
Congratulations to us for being the first unit ever to use “fall for” as an autumnal pun, and kudos to you for being there for it! Live like you mean it, people. It is the autumn of the year and it feels like it. It’s 51º at the moment of this writing, stay in bed weather (or Flying Fish hoodie weather — get one in the shop, we have gray camo!) The leaves are using up the last of their chlorophyll before we get a little show, the reds the oranges the yellows, dusted between the greens and greeners of our lush and luscious PNW. Mount Tabor in particular is a picture postcard, when those magnificent moss-covered bigleaf maples go golden, drenching the damp fall ground in kaleidoscopic yellow. Can you see it? Can you smell it?
Well smell this segue because Mount Tabor is coming to Flying Fish! Mt Tabor Brewing, that is. The heady brewers holding it down in the Couv have a killer fresh hop IPA series, and next Friday (September 30), we’ll host a FRESH HOP RELEASE for their Chinook IPA. Chinook Hops + Chinook Salmon = HAPPY TIMES. We’ll have live music and happy hour pricing on oysters in our beer garden, so plan on coming by, why don’tcha.
UPCOMING MUSIC IN THE BEER GARDEN (~4–7pm)
Saturday, September 24: Jeff Donovan and Jason Oppat
Saturday, October 1: Aram Arslanian
Saturday, October 8: Natty and Kevin of Flying Caravan
(All Flying Fish Field Trips and events are HERE.)
AND NOW WE TALK FISH
DO U THINK HALLE BERRY LIKES HALI BUT? Sizzlin’ photo by Natalie.
As noted last week, a big order of Alaska fish is IN. (Thanks to everyone who pre-ordered!) Halibut — huge fish, huge flakes, mild flavor that sizzles and shines in just a dab of butter — is IN. Coho Salmon — wild, wonderful, whole — is IN. They’re starring in this week’s all-star cast, listed conveniently below this 18-point bold-and-italic subhead:FRESH FISH AS OF FRIDAY SEPTEMBER 23RD
Clean, crisp, briny, a little bright. That’s the line on Blue Pool oysters pictured above. Tumbled for deep cups on Hama Hama oyster farm in beautiful Lilliwaup on the Hood Canal — Puget Sound, orca country. Had some? Have some more.Blue Pools are just one of a bunch of Washington oysters we’ll have in shortly, we’re just not 100% certain which others we’ll have, so stop on in to see what’s shakin. Err, shuckin.
Clam cam. A clam with a camera. Can you imagine? They don’t even have hands! Their shells do open like a shutter tho, if you really think about it. Grab a few pounds of clams, a bottle of white, and some of our fish stock and make Clams the Sailor’s Way. Srsly, that’s the name of the dish. Food and Wine has the cheat sheet, Flying Fish has the CLAM CAM.
Direct quote from @pdxnomnom: “[Flying Fish] has THE BEST CAESAR SALAD I’VE EVER HAD!! It’s flavorful and fluffy with parmesan. Having actual anchovies puts it over the edge. WOW!”
Thanks, Anne Marie!!!
FLYING FISH SIGNOFF & DISCLOSURE
You have question? Alana has answer.
PLEASE NOTE: This email was accurate at the time of its weekly writing. Some products come and go quicker than others, so for best results on the freshness, follow us on the social medias — Instagram /Facebook / Twitter — or just stop on in.
And tag us in your Instagram pics @flyingfishpdx – we love seeing your food pics!
Lyf and the Flying Fish Team: Alana, Alex, CJ, Danny, Ellison, Erik, Gabby, Jack, Jae, Jesse, Kenneth, Kevin, Lydia, Maybe, Mike, Molly, Neebs, Owen, Ryan P., Ryan S., Sam, Shannon, Sylvia, Wyatt, and Brad
Lyf Gildersleeve: Owner, Chief Fishmonger
Erik Englund: Culinary Director
Danny Atkins: Sous Chef
Jack Bressoud: General Manager
Sam Moser: Oyster Bar Manager
Alana Ginster: Assistant Manager
Trever Gilbert: Chef Shack Executive Chef
FLYING FISH, FAMILY OWNED SINCE 1979
Craig and Sandy Gildersleeve opened Flying Fish Company in Sandpoint, Idaho in 1979. The next year, their son Lyf was born into the family business. Now president of Flying Fish, Lyf has spent his entire life around fish, including an aquaculture education at the Harbor Branch Oceanographic Institute at Florida Atlantic University.
Lyf opened Flying Fish in Portland in 2010 as a food cart at the D Street Noshery on Division Street. In 2011, we opened the fish shack at Kruger’s Farm Market on Hawthorne Boulevard. In 2016, we moved into a stand at Providore Fine Foods on Sandy Boulevard. And in February 2020, we opened our standalone location on East Burnside with a restaurant and patio, and in January 2022 we added the Chef Shack.
Flying Fish has sister locations in Sandpoint, Idaho and Durango, Colorado.
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Thank you for supporting our family-owned business.
—Lyf, Natalie, Juniper, and Miles Gildersleeve (and Hazel the Dog)
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PHOTO BY NATALIE GILDERSLEEVE PHOTOGRAPHY: License and registration, please.