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FRESH: Beer, Fishing Trips, Cod, Tuna, Oysters, Crabs+ at Flying Fish Co.

March 18, 2022

FISH MARKET • RESTAURANT • OYSTER BAR

3004 East Burnside Street • 971-806-6747
OUR HOURS
  • 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
  • TUESDAY: CLOSED

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:

Oyster
—Sea Grapes, Mango , Sesame

Kinilaw
—Kampachi, Radish, Green Onion, Chilies, Ginger

Grilled Spring Vegetables
—local Raabs, Filipino bbq Glaze

Grilled Camto
—Flank Steak, Filipino bbq style

Pastillas Dango
—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.

UPCOMING CHEF SHACK CHEFS

  • Saturday, March 19: Brandon Lee Bellerose-Rivera
  • Saturday, April 9: Eli Marroquin, Portland Pupusas y Taqueria

UPCOMING CHEF SHACK MUSIC

  • Saturday, March 19: Lone Fir Hot Club
  • Saturday, March 26: Chamberlain/Gonzalez
  • Saturday, April 2: Matthew Rowning
  • Saturday, April 9: Steve Cheseborough

See more HERE.



HOUSE BEERS, NOW AVAILABLE 

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.

THIS IS THE FRESH FISH SECTION


Sizzly, yet raw. Perfect. Photo by Natalie, styling by Matthew.
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.
FRESH FISH AS OF FRIDAY MARCH 18TH
  • Ahi/Bigeye Tuna* – wild, Pacific Ocean (Hawaii) – fillets
  • Black Cod/Sablefish – wild, Pacific Ocean (Oregon) – whole fish & fillets
  • Branzino – sustainable farm-raised, Greece – whole fish
  • Lingcod – wild, Pacific Ocean (Oregon) – fillets →
  • Monkfish – wild, Atlantic Ocean (Massachusetts)
  • Ono/Wahoo* – wild, Pacific Ocean (Hawaii) – fillets
  • Ora King Salmon* – sustainable farm-raised, New Zealand – fillets
  • Petrale Sole – wild, Pacific Ocean (Oregon) – fillets
  • Rainbow Trout – sustainable farm-raised, Washington – whole fish
  • Rockfish – wild, Pacific Ocean (Oregon) – fillets
  • Steelhead – sustainable farm-raised, Washington – fillets
  • Swordfish – wild, Pacific Ocean (Hawaii) – fillets
  • Tombo/Albacore Tuna* – wild, Pacific Ocean (Hawaii) – fillets
  • True Cod – wild, Iceland – fillets
* – Sushi-grade fish

THIS IS THE OYSTERS SECTION

Everybody in. One, two, three. Photo by Natalie, styling by Matthew.

And now, some important words from the Cole Porter songbook:

Down by the sea lived a lonesome oyster
Every day getting sadder and moister
He found his home life awf’lly wet
And longed to travel with the upper set
Poor little oyster

Poor little oyster. :(

But lucky us! Two varieties of oyster from PEI make their debut at Flying Fish this weekend. O Canada. O yster.

FRESH OYSTERS AS OF FRIDAY MARCH 18TH

  • Aphrodite – Washington
  • Baywater Indigos – Washington
  • Baywater Sweet – Washington
  • Chelsea Gem – Washington
  • Hama Hama – Washington
  • Kusshi – British Columbia
  • Los Rucos – Washington
  • Netarts – Oregon
  • Northern Belle – Prince Edward Island
  • Sand Dune Select – Prince Edward Island
  • Tidepoint – Washington

THIS IS THE FRESH SHELLFISH SECTION


O! Wall o’ brick. Take this Dungeness offering.

Here’s that echo bouncing through the valley again:

DUNGENESS CRAB Crab crab
SEASON Season season
IS Is is
WINDING Winding winding
DOWN, DOWN, Down, Down, down, down
MELT

Split open and melt.

FRESH SHELLFISH AS OF FRIDAY MARCH 18TH

  • Dungeness Crabs – wild, Oregon Coast – whole, cooked
  • 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

  • Alaskan Sablefish
  • Copper River Sockeye Salmon
  • Ikura
  • Masago
  • Mexican Blue Shrimp Easy Peel and Peeled & Deveined
  • Octopus
  • Oregon Bay Shrimp
  • Premium Lobster Tails
  • Salt Cod
  • Tobiko
  • Weathervane Scallops

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!


Cheers,

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.

* * *

Thank you for supporting our family-owned business. 

—Lyf, Natalie, Juniper, and Miles Gildersleeve (and Hazel the Dog)

* * *

PHOTO BY NATALIE GILDERSLEEVE PHOTOGRAPHY: Fish biz: a family affair.

FF @ FB
FF @ TW
FF @ IG
FF @ WWW
Copyright © 2022 Flying Fish Company, All rights reserved.

Our mailing address is:

Flying Fish Company

3004 E Burnside St

Portland, OR 97214-1950

Filed Under: Restaurant News Tagged With: Flying Fish Company

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