FRESH: Beer, Fishing Trips, Cod, Tuna, Oysters, Crabs+ at Flying Fish Co.
FISH MARKET • RESTAURANT • OYSTER BAR
3004 East Burnside Street • 971-806-6747
MARKET: 10am–8pm every day except Tuesday
RESTAURANT: 11am–8pm every day except Tuesday (walk-in only, no reservations)
CHEF SHACK: 1–8pm Friday–Sunday
HAPPY HOUR: 3–5pm every day except Tuesdays & holidays
Please read our Covid-19 house rules HERE • We accept EBT/SNAP/Oregon Trail.
TOMORROW, THE CHEF SHACK SWINGS
Sat 3/19: Tunes by Lone Fir, dishes by Brandon
The Flying Fish patio: It’s covered, it’s heated, it’s lit up, and tomorrow, it’ll be swingin’. (Swingin’.) Chef Brandon Lee Bellerose-Rivera brings his new Filipino and Japanese popup concept 337 to the Chef Shack, with this righteous looking menu:
—Sea Grapes, Mango , Sesame
—Kampachi, Radish, Green Onion, Chilies, Ginger
Grilled Spring Vegetables
—local Raabs, Filipino bbq Glaze
—Flank Steak, Filipino bbq style
—Grilled, topped with a Sweet Soy Glaze, and Kumquats
Tomorrow, one day only, 1–8pm, and from 4:30 to 7, tune in with Lone Fir Hot Club, for they’ll be swingin’. (Swingin’.) Even more pro tip? Come between 3 and 5 and find $2 oysters and drink specials, because every day (except Tuesdays and holidays) 3–5pm is Flying Fish happy hour. Then on Saturday April 9th, Eli from Portland Pupusas y Taqueria does the thing. As for today and Sunday? Chef Trever will do the thing in that very same Chef Shack. You can’t lose.
It’s new, it’s fresh, it’s refreshING… It’s the new Dortmund-style Lager brewed with oysters and seaweed from Steeplejack Brewing, Baywater Shellfish, Blue Evolution, and Flying Fish… hey, that’s us! “The flavors from the ocean add a unique minerality to the lager,” as noted by The Oregonian this week. It’s now available at Flying Fish on draft and in cans, and at Steeplejack up on Broadway. And speaking of seaweed…
WE NOW CARRY OREGON SEAWEED!
Alanna wants you to try some Oregon Seaweed. Nutritious, natural, sustainable, dulse seaweed. Now available in the shop in 4oz packages – the perfect size to try at home.
EVEN MORE FLYING FISH FIELD TRIPS: WOW!
Don’t be afraid to come rafting… it’s only natural.
Holy HELLS CANYON, that didn’t take long. Shoutout to everyone who’s inquired about our Hells Canyon rafting trip with Portland Food Adventures and Canyon Outfitters. Since we last spoke, that mamma jamma went to over half booked. It’s going to sell out, so if you’re thinking about it, reach out to Chris ASAP – he’s happy to discuss, and all we need is a deposit to reserve your spot. That’s happening Mon 7/17 – Thur 7/21 on the Snake River. Good rafting, good fishing, good eating, good times. All of the details are HERE.
Also, a very special announcement… WE’RE GOING TO MEXICO! This October and November, Flying Fish will run two trips south, way south. The first will have Puerto Vallarta as our home base with day trips to go fishing for marlin, mahi, snapper, sea bass, and tuna. The second is extra special, as we’ll head 100 miles offshore to the legendary Islas Marias, where the tunas are COWS. Seriously – yellowfins clock in at over 200 pounds there – and you can reel one in. All details in chronological order starting right here.
FIELD TRIP CALENDAR:
Saturday April 9th: Oswald West Action Day. We’ll join in with Surfrider Portland‘s beach cleanup and have plans for food and drink, as well as transportation with Wandervans. Save the date! All details TBA.
Thursday May 5th: Oregon Coast nearshore rockfish fishing trip • DETAILS & SIGNUP • 6 SPOTS LEFT
Monday July 17th – Thursday July 21st:Hells Canyon rafting trip. With Portland Food Adventures & Canyon Outfitters • DETAILS & SIGNUP
Thursday October 6th: Mushroom Foraging: Join Flying Fish’s own Kevin and Sawyer as we head out to Tillamook for a day of shroomin’ in the forest. Chanterelle city, baby. DETAILS & SIGNUP • 4 SPOTS LEFT
Monday October 24th – Friday October 28th: Mexico fishing trip. Puerto Vallarta day trips • DETAILS & SIGNUP
Sunday November 13th – Friday November 18th: Mexico fishing trip: Special trip to Islas Marias for giant tuna • DETAILS & SIGNUP
July 2023: Alaska Dream Fishing Trip. This one’s a little ways out, so there’s time to save up for a trip that’s totally worth it. Four days of fully guided fishing, sightseeing, and wilderness activities, five nights of accommodations at the Lisianski Inlet Lodge in Pelican with all meals, fishing gear, rain-gear and boots, processing, vacuum sealing, and freezing of your catch for the four days of fishing… IN ALASKA. You’re going to see ALASKA and come home with 50 pounds of fish that you caught. We just need a deposit to save you a spot. DETAILS & SIGNUP.
Fresh, delicious, sushi grade, and readily available: Ahi is ol’ red reliable, Bigeye Tuna fresh and direct to us from Honolulu. And it’s always got some of its Hawaiian comrades along for the ride – steady swordfish and occasional ono. Ono, AKA Wahoo, lives in abundance in the deep Pacific waters surrounding Hawaii, and is a nice, lean and mild change of pace if you’ve never had it. Good for tempura, good for the broiler. Check out this profile.
Manila Clams – sustainable farm-raised, Washington
Mussels – sustainable farm-raised, Washington
Shucked Oysters in a Jar
THIS IS THE SECTION WITH PREPARED AND FROZEN PRODUCTS
That’s a very cool tablecloth, Mildred.
The forecast this weekend is looking like, well, March in Oregon, but the middle of next week has some warm, sunny, first days of spring in store. That sounds like a good salad, dressed with lots of fruit and topped with some wild Alaska weathervane scallops. Grab some from the freezer, thaw em in the fridge overnight, plate yourself some greens and fruits – simulate the photo above or try this recipe – and taste the days ahead. Taste life.
SELECT FROZEN PRODUCTS AS OF FRIDAY MARCH 18TH
Copper River Sockeye Salmon
Mexican Blue Shrimp Easy Peel and Peeled & Deveined
Oregon Bay Shrimp
Premium Lobster Tails
PREPARED PRODUCTS TO GO AS OF FRIDAY MARCH 18TH
Cold Smoked Ora King Salmon
Grab n Go Pokeº
House Pickled Mushroomsº
House Smoked Fishesº →
Smoked Salmon Dipº
Smoked Whitefish Dipº
Sushi Style Pickled Ginger
º – Flying Fish house-made products
OUR RESTAURANT MENU
For dining here or to-go.
CLICK MENU TO ORDER ONLINE FOR PICKUP:
ALSO: Cocktails, sake, wine, and beer for dining onsite. Inquire within.
INSTAGRAM JAM OF THE WEEK
A very special shout out to @perfectfooddays for her lovely review of Science Night 2, hosted by Chef Andre and Chef Patrick of Sustainable Meals Oregon earlier this week. Click that image at right for a video montage of scenes from the night. Here’s her review:
It’s practically unheard of that I would go to a dinner event and be just as moved by the information shared as the food itself, but that’s exactly what @flyingfishpdx’s science night, in collaboration with @sustainablemealsoregon, delivered.
While feasting on four incredible dishes by @chefandrepdx and @patrick.marg, we learned about sustainability practices, the current state of the Oregon coast, climate change’s effect on local and national fisheries and the steps organizations like @oceana are taking to protect and restore the world’s oceans. I cannot recommend grabbing a ticket to the next one enough, as well as buying your fish from responsible sources like @flyingfishpdx.
Check out my stories (later today) for details on the dishes served at last night’s dinner as well as a little bit of the powerful info shared by guest speaker Tara Brock of @oceana.
FLYING FISH DISCLOSURE
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: Facebook, Instagram, and Twitter. And tag us in your Instagram pics @flyingfishpdx – we love seeing your food pics!
Lyf and the Flying Fish Team: Alana, Alex, Alina, Boo-boo, Chris, Danny, Ellison, Elowynn, Erik, Gabby, Jack, Jae, Jordan, Kenneth, Kevin, Luis, Madeline, Mike, Neebs, Owen, Ross, Ryan P, Ryan S, Sam, Sawyer, Shannon, Trever, Wyatt, and Brad
Lyf Gildersleeve: Owner, Chief Fishmonger
Erik Englund: Culinary Director
Danny Atkins: Sous Chef
Jack Bressoud: General Manager
Ross Richardson: Beverage Director
Genevieve “Boo-Boo” Jen: Operations Manager
Sam Moser: Oyster Bar Manager
Sawyer Lovell: Fish Market 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: Fish biz: a family affair.