Fresh Fish NOW / Frozen Fish SALE / Mt Tabor IPA Release TODAY
TABOR TODAY, FRESH FISH ALWAYS
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.
YOOOO Today’s the day we get DOWN, down with the chinook, and for once we don’t mean chinook salmon (although we mean that too). Chinook Hops are front and center when Mt Tabor Brewing comes to Flying Fish this evening for a FRESH HOP RELEASE. Mt Tabor’s Fresh Hop Chinook IPA is the latest in its line of beers brewed with fresh hops at Goschie Farms, a fourth-generation family farm with a focus on sustainability, and we’ll have it in the beer garden 5–8 this evening. Oysters will be on happy hour for the duration, and DJ SlowRider will set the tone. Then tomorrow afternoon, songwriter Aram Arslanian brings his tunes across the the river for additional tunes.
UPCOMING MUSIC IN THE BEER GARDEN (~4–7pm)
Saturday, October 1: Aram Arslanian
Saturday, October 8: Natty and Kevin of Flying Caravan
Saturday, October 15: Carl Solomon and Ron Carnes
Saturday, October 22: Erik Clampitt
Saturday, October 29: Mary Flower
Saturday, November 5: Steve Cheseborough
Saturday, November 12: Eliot Chamberlain
All times approximately 4–7pm. Full schedule HERE.
HEADS UP, ALL FROZEN SEAFOOD 20% OFF
That’s it, that’s the news you can use. Won’t you step into the freezer? And take 20% off the seafood you find. It’s in there. Seize ‘er with a tweezer. #frozenphish
MEXICO FISHING TRIP SOLD OUT, THX FOR A GREAT FIELD TRIP SEASON
That’s that on that, y’all. Seriously: THANK YOU THANK YOU for coming with us on all our field trips this year. We’re already looking forward to 2023 trips – fishing, crabbing, oystering, rafting, camping, and more. To get an idea of what we do afield, check the Flying Fish Field Trips archive HERE.)
But in the meantime, for the ladies: COME SAILING! Ruby Gates is the captain of Makani, the sailboat where women get a hands-on course in confidently handling all aspects of sailing, at sea, which instills a deep level of self-reliance and empowerment that goes beyond sailing. It’s a course designed by women for women, and Ruby’s offering a special deal to Flying Fish customers: a five-day trip out of Puerto Vallarta, Mexico, Saturday, January 14th through Thursday the 19th. Details HERE.
It’s pronounced bronze-ZEE-no, it has a silver color, and homies, it goes for the GOLD. It’s Branzino, and it might be the future of fish. Did you see the New York Times feature this week on China’s fishing fleet and how it’s encroached on South American waters around Argentina, Peru, and even the Galápagos? It’s a story of both environmental and economic abuse, and it underscores not only how important the regulation of fisheries is, but how aquaculture will lead us forward if we want to continue eating fresh and healthy fish.
Branzino is almost certain to be farm-raised, and Greece was a pioneer in raising the iconic Mediterranean fish right, in indoor recirculating tanks with wastewater treatment. Farm-raised Branzino gets a Best Choice from Monterey Bay Aquarium Seafood Watch – read more about it HERE. As usual, we have it whole fish, fresh on ice and ready to roll, but one of this fine selection of Friday fresh fish in bullet point form — bullet points which include sushi-grade Albacore Tuna caught via single long line off the Oregon Coast and pictured below by Natalie, sizzlin’ right.
Bet on boxcars, because baby we’re rolling a TWELVE on the oyster menu. Get a dozen, have a dozen. That’s what’s happening on the oyster board as of 6:45am on this final day of September. Results may vary, inquire within. But anyway it’s a good looking list, from Oregon Coast to the East Cape and back to the Puget Sound. Doot doot doot.
FRESH OYSTERS AS OF FRIDAY SEPTEMBER 30TH
Blue Pool – Washington
Disco Hama – Washington
East Cape – PEI, Canada
Eld Inlet – Washington
Kokus – Washington
Netarts – Oregon
Northern Belle – PEI, Canada
Pickering Passage – Washington
Skagit Oishi – Washington
Summerstone – Washington
Tidepoint – Washington
Valley Pearl – PEI, Canada
STEW SEASON IS UPON US
No, that’s NOT a 16th century Italian painting — that’s a cell phone photo!
Yes yes, it’s gonna be warm these next few days, but oh how lovely a warm fall stew will be in the evenings, and have we a STEW for YOU. Curried shellfish stew is what we’re thinking: shrimp, clams, and mussels with carrots and celery, stewed in a coconut curry fish stock, served over rice, garnished with parsley. That’s this email writer’s preference, but perhaps you have another? Food and Wine‘s take is pretty nice, but we recommend adding clams, because duh. If you take a crack at a stew, post it on the gram and tag us @flyingfishpdx, we wanna see!
Manila Clams – sustainable farm-raised, Washington
Mussels – sustainable farm-raised, Washington
FROZEN SHELLFISH AS OF FRIDAY SEPTEMBER 30TH
Bay Shrimp – wild, Pacific Ocean (Oregon)
Blue Shrimp – wild, Mexico (Del Pacifico)
Lobster Tail – wild, Maine
Squid – wild, California – tubes & tentacles
PONZU FOR YA POKE
Ponzu and Mirin are two of the four ingredients (orange and lime are the others) you’ll need to make a killer citrus ponzu for a poke at home. Grab both of em and a healthy hunk of Ahi, all in our shop, and you’re on your way. (Try this recipe.)
FLYING FISH RESTAURANT MENU
As yet, Pusha T has not released a diss track about our fish sandwich. See it among the mains on our menu.
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: Grayscale Juniper.