FRESH: Local Albacore/Salmon/Lingcod, Oysters, PLUS
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.
FISHES FOR DISHES, DISHES FOR FISHES
They’re dishes, with fishes. Delicious. Photo by Kara Stokes.
Aren’t these porcelain dishes lil cutie pies? They’re specifically made for the types of fish tins we sell — Patagonia Provisions, Jose Gourmet, Fishwife, Ekone & more — and we have them for sale! Grab a tin, grab a dish, go to town. Oh! And speaking of the types of fish you’d eat in these lil jammies, you’ll be happy to know that we’ve got fresh Spanish Sardines en route to the shop for the first time in a good long while. Should be in come Monday.
Management positions to boot! If YOU would like to join our kickass team that slings kickass fishes and dishes, then WE would like to hear from YOU. Specifically, we are seeking new talent for the positions of Retail Fish Market Manager and Operations Manager. Bennies include health insurance (includes dental, vision & life insurance), retirement account bonuses, and discounts. Got the goods? Please email Jack: email@example.com.
Minor updates, but updates all the same. AND, you’ll be pleased to know, this email is now even longer as it has all three pages of our restaurant menu, including the beers, wines, and cocktails. Amazing. Just scroll down till you see it, it’s there.
CHEF SHACKIN: LONE FIR TOMORROW, PAELLA NEXT WEEK
The hot club swing & jazz manouche stylings of our buds Lone Fir Hot Club return to the Chef Shack TOMORROW. Get your Django on and sample your way through Chef Trever’s latest creations, including fancy oyster dishes like that pictured at right. Then next Sunday, get ya tastebuds and ya smartphone cameras ready, because Chef Andre Uribe will be back at the Chef Shack with a big ol’ paella.
The Chef Shack, as a reminder, is our onsite food truck manned by Chef Trever Gilbert under a tent with a special menu, open 4–8pm every Friday, Saturday & Sunday.
UPCOMING CHEF SHACK GUEST CHEFS (4–8pm)
Sunday, August 21: Chef Andre Uribe, making PAELLA!
UPCOMING CHEF SHACK MUSIC (~4–7pm)
Saturday, August 13: Lone Fir Hot Club
Saturday, August 20: Ray Mann, Lonnie Otah, Rich Lander Trio
Flying Fish is once again going fishing, and this time it’s down south, way down south, to MEXICO. We’ve partnered with our friend Ruby Gates to offer a 5-day immersive sailing course, designed by a woman for women that’ll happen while Lyf’s fishing trip heads to sea for giant yellowfin tuna, snapper, and other incredible fish. Nothin staged in that photo at right – that is a very real, very enormous yellowfin tuna caught in the very waters we’re going fishing. Never been to Puerto Vallarta or catch a 200 lb fish? Sounds like you’re coming with us.
It’s all happening Saturday, January 14th through Thursday the 19th. Learn more about the fishing trip HERE.
Sea Nixie is Ruby’s enterprise that teaches women the basics of sailing, at sea, in a wholly supportive environment. No sailing experience required. Learn more about Sea Nixie HERE.
(All Flying Fish Field Trips and events are HERE.)
FRESH FISH FRESH FISH FRESH FISH FRESH FISH FRESH FISH FRESH FISH
SLAMMIN’ SALMON, TIPTOP TUNA
Salmon on ice, ice on salmon. Photo by Kara, handling by Lyf.
Summer, summer, summer TIME. Peak freshness, as these things go. The August fish list always brings the goods, and the goods go transpacific AND transatlantic. Local Albacore is swingin’, Alaska Salmon is Kingin’, whole fish from Europe are Branzingin’ and Sardingin’. DING DONG. Can you believe it? It’s already the middle of August. Sheesh. Good thing we have a whole mess of fresh fish for this perfect grillin’ weekend. Here they go, right here.
Ora King Salmon* – sustainable farm-raised, New Zealand – fillets
Petrale Sole – wild, Pacific Ocean (Oregon) – fillets
Rockfish – wild, Pacific Ocean (Oregon) – fillets
Sardines – wild, Atlantic Ocean (Spain) – whole fish
Steelhead – sustainable farm-raised, Washington – fillets
* – Sushi-grade fish
LUCKY PENNY, LUCKY SEVEN, LUCKY US
You’re gonna want to shuck those first though.
Once again, we’re rolling a lucky seven on the oyster board, and on that seven is one, one called 34. Row 34, that is, named for the, uh, ROW of oyster trays at the Island Creek oyster farm in Duxbury, Massachusetts that’s dedicated to this one variety. This row (Row 34) never actually touches the bay floor, and the trays are tumbled by hand three times a week, encouraging strong shells, consistent growth, and plump meats. They’re clean, crisp, a little mineraly, and a lot awesome. Get some.
FRESH OYSTERS AS OF FRIDAY AUGUST 12TH
Crowes Pasture – Massachusetts
Fin de la Baie – New Brunswick
Kokus – Washington
Lucky Penny – Washington
Row 34 – Massachusetts
Summer Blue – Washington
Valley Pearl – Prince Edward Island
KEBAB’S YOUR UNCLE
Shrimp kebabs by Erik. Drink by Ross. Photo by Kara.
Did we just make a Bob’s Your Uncle pun, with shrimp kebabs? If you have to ask, you may not have been reading this email for the last 10 years. Have some shrimp kebabs from our menu, have them with your Uncle. Your Uncle whose name Bob, Bob who likes Kebabs. Words are capitalized, everything is chaos, kebab’s your uncle.
FRESH SHELLFISH AS OF FRIDAY AUGUST 12TH
Atlantic Scallops – wild, Atlantic Ocean (Maine)
Manila Clams – sustainable farm-raised, Washington
Mussels – sustainable farm-raised, Washington
FROZEN SHRIMPS AS OF FRIDAY AUGUST 12TH
Bay Shrimp – wild, Pacific Ocean (Oregon)
Blue Shrimp – wild, Mexico (Del Pacifico)
From the SHORE, from the LAND, from the RANCH, from the FARM. Landlubbers welcome in the MEAT ZONE. Painted Hills’ Ribeye is here, it’s top tier, ain’t no other meat comin’ near. Get three and grill em on the beach. Meats on the beach. That’s the title of this chapter… of life.
FRESH LAND PROTEIN AS OF FRIDAY AUGUST 12TH
Ribeye – Painted Hills Natural Beef – John Day, OR
Whole Bird – Mary’s Free Range Chicken – Pitman, CA
Chicken Eggs – Odyssey Hill Farm – Salem, OR
And SO! MUCH! MORE! Shop the shop, patronize the pantry. It’s one stop shopping unless you need stuff we don’t sell. Sorry, we are fresh out of toothpaste, but shuckin’ knives, tinned fishes, and bottles from hot sauce to oil to ketchup? We gotcha covered.
PREPARED PRODUCTS AS OF FRIDAY AUGUST 12TH
Cold Smoked Ora King Salmon
House Smoked Fishesº
Smoked Salmon Dipº
Smoked Whitefish Dipº
Sushi Style Pickled Ginger
º – Flying Fish house-made products
FROZEN PRODUCTS TO GO AS OF FRIDAY AUGUST 12TH
Alaskan Halibut – fillets and cheeks
House-made Stock & Brothº
Local Coho Salmon
Mexican Blue Shrimp Easy Peel + Peeled & Deveined
Oregon Bay Shrimp
º – Flying Fish house-made products
AND ADD’L PANTRY ITEMS INSIDE THE MARKET
Cortido & Kraut-chi
Oregon Coast Wasabi Rhizome
Vinegars & such
Flying Fish Merchandise: hoodies, hats, koozies, etc
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, Boo-Boo, CJ, Danny, Ellison, Erik, Gabby, Jack, Jae, Jordan, Kenneth, Kevin, Luis, Maybe, Metzy, 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: Miles and Juniper, deeply rooted flower children.