Fresh: Oysters, Ahi, Scallops, Salmon, FANCY GREEN BEANS
FISH MARKET • RESTAURANT • OYSTER BAR
3004 East Burnside Street • 971-806-6747
* MARKET OPEN 10AM–8PM EVERY DAY EXCEPT TUESDAY * * RESTAURANT OPEN 11AM–8PM EVERY DAY EXCEPT TUESDAY * (Both closed every Tuesday)
Please read our Covid-19 house rules HERE • We accept EBT/SNAP/Oregon Trail.
IT’S NATIONAL SEAFOOD MONTH
Keepin’ it fresh for NSM with the file photo. Whoa, how’d that happen?
How silly of us to bury the lede for three weeks and wait till the 22nd of October to pronounce: HAPPY NATIONAL SEAFOOD MONTH! Every day is National Seafood Day, but only October is National Seafood Month. And it’s only national – it’s not international, so don’t even think about it, Canada. More on this to come (Seafood Month, not Canada… although maybe).
For this week, we’re gonna keep it simple with this list of bullet points:
Our Fall Menu is LIVE. Note the Norwegian Mackerels and the Frenched Green Beans, if you please.
Happy Hour is every day we’re open, 3–5pm, with drink specials and $2 oysters. As noted in the hours above, we’re closed on Tuesdays but open every other day. We think you should have the day off on Tuesday too, tbh.
While this weekly newsletter includes what’s fresh in the market and on the menu, don’t forget that we have other stuff in the market too: oyster shuckers, oyster crackers, cedar planks, our house made products (smoked fish, dips, sauces), and gourmet canned fishes too. The likes of Matiz sardines (Spain), Olasagasti anchovies (Spain), Ekone smoked oysters (Washington), and more more more. As always, inquire within. Shop safely and happily. Forever and ever, amen.
WE LEAD WITH OYSTERS
With a stout, ain’t no doubt. Flying Fish Oyster Bar is a feeling.
This week, we lead with oysters. And you should too! Half a dozen starts every meal off right, mignonette and all. But who are we to tell you to not have a half for dessert? We are no one, that’s who. You do you, boo. Slurp up front, slurp down back, just keep it clean. This is a family establishment. And here are dozen varieties of oysters for your dozen oysters in the front or in the back, alphabetized like a dang dirty dog.
FRESH DOYSTERS AS OF FRIDAY OCTOBER 22ND
Aunt Dotty – Massachusetts
Baywater Indigo – Washington
Baywater Sweet – Washington
Chelsea Gems – Washington
Eld Inlet – Washington
Fin de la Baie – New Brunswick
Hama Hama – Washington
Olympia – Washington – LIMITED AMOUNT
Petit Manan – Maine
Tidepoint – Washington
Wellfleet – Massachusetts
Whaleback – Maine
BE A SEER OF THE SEARER
Not quite the soft quality of a Natalie photo with Matthew styling;
this is more of an iphone-under-harsh-outdoor-lights vibe
Ahi. Go raw, go cooked, go nuts. Bigeye Tuna – Ahi – is our steady companion from the Aloha State. We generally have it fresh year-round, but this time of year is kinda peak, so take advantage and take a couple shots at this sushi-grade classic. It’s simple – with a sharp knife, cut a skinned fillet into domino-sized rectangles and plate them as pretty as you like. You need little else besides some soy sauce, maybe some pickled radish or ginger, and some fresh ground wasabi root. Boom, ahi sashimi. Pictured above? A simple sear in a pan with some honey roasted sesame seeds and a basil pesto. Garnish with diced tomatoes or what have you – the garnish is just the icing, as it were. This recipe gets real close, but we might even say don’t exceed five minutes. Don’t you DARE overcook this ahi, okay?
FRESH FISH AS OF FRIDAY OCTOBER 22ND
Ahi/Bigeye Tuna* – wild, Pacific Ocean (Hawaii)
Black Cod/Sablefish – wild, Pacific Ocean (Oregon) – whole fish
Branzino – sustainable farm-raised, Greece – whole fish
Coho Salmon, wild, Alaska
Halibut – wild, Pacific Ocean (Alaska)
Ora King Salmon* – sustainable farm-raised, New Zealand – speaking of sushi →
Scallops. Sizzlin. Savory AND sweet. Sensational. Slightly nutty? It’s the texture too. They’re scallops, they’re steady, they’re fresh, ain’t never been frozen or muddled with any kind of bleachy preservative. And they’re spectacular.
Manila Clams – sustainable farm-raised, Washington
Mussels – sustainable farm-raised, Washington
Savory Clams – sustainable farm-raised, Washington
OUR FALL RESTAURANT MENU
For dining here or to-go. Menu update October 2021.
CLICK MENU TO ORDER ONLINE FOR PICKUP:
ALSO: Cocktails, sake, wine, and beer for dining onsite. Inquire within.
FLYING FISH SIGNOFF & DISCLAIMER
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 Gildersleeve and the Flying Fish Team: Alana, Boo-boo, Chris, Danny, Elowynn, Erik, Erin, Gabby, Isabelle, Jack, Jae, Jesse, Jordan, Kenneth, Kevin, Luis, Mad Dog, Madeline, Mike, Neebs, Ross, Ryan P, Ryan S, Sam, Sarah, Sawyer, Trever, Wyatt, and Brad
INSTAGRAM JAM OF THE WEEK
@abigail_c.twould like to know where her seafood people at? And all the people during National Seafood Month said YOOOOOOO!
ABOUT FLYING FISH
Craig and Sandy Gildersleeve opened Flying Fish Company in Sandpoint, Idaho in 1979 – the year before their son Lyf was born.
Now president of Flying Fish Company, Lyf has spent his entire life around fish, including an aquaculture education at the Harbor Branch Oceanographic Institute at Florida Atlantic University.
Flying Fish has three locations: Sandpoint, Idaho; Durango, Colorado; and Portland, Oregon. The Portland location opened in 2009 as a food cart at the D Street pod on Division Street. In 2011, we opened the fish shack on Hawthorne Boulevard. In 2016, we moved into a stand at Providore Fine Foods on Sandy Boulevard. In February 2020, we opened our standalone location on East Burnside with a restaurant and a patio.
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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: Juni in the sun, in black & white.