Fresh Salmon GALORE; Chef Elsy @ Chef Shack TODAY!
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.
TODAY: FEAST À LA HAITI
Chef Elsy, Creolin’ the Chef Shack up TODAY
This afternoon at the Chef Shack, we’re taking it south and east, to the Caribbean, to the Greater Antilles, to HAITI. Today from 1 to 8pm, Chef Elsy Dinvil (pictured above at the Alberta Co-op) is poppin’ up her Creole Me Up with a Haitian feast featuring a menu mixed and matched from these delicious bullet points:
Yellow coconut rice
Gryo (twice-cooked pork)
Grilled chicken wings
Our popular meatless meatballs
ALL MEALS COME WITH:
Creole Me Up’s Level Up Pikliz/Pickleez, pictured in a still from Elsy’s Instagram →→→
Salade Russe (Haitian Russian beet potato salad)
If you would like to just have fried plantains with a side of meat of your choice, you can do that too. PLUS Elsy’s Haitians Gone Wild cocktail mix will be available for purchase. This feast is, in fact, exclamation point. Come get some TODAY.
Then next month, Chef Andre Uribe returns to Flying Fish with a Chef Shack spot on Sunday August 21st. Save the date.
Next Saturday with Cynthia Nims: Read Shellfish, eat shellfish
Next Saturday July 23rd, 1–3pm, we’re hosting a special event with Seattle-based author Cynthia Nims, who’ll be signing her latest book, Shellfish: 50 Recipes for Shrimp, Crab, Mussels, Clams, Oysters, Scallops, and Lobster. Arranged by shellfish type, this collection of recipes incorporates varieties from around the country, including, of course, shrimp. For the occasion, Chef Shack Executive Chef Trever will prepare Cynthia’s recipe for Harissa Roasted Shrimp, Carrots and Radishes, with fresh organic produce from Gathering Together Farm and Del Pacifico‘s wild shrimp we sell frozen in the shop. (Read more about the shrimp in the shellfish section below.) Here is Cynthia’s book at Powell’s — they currently have two copies in stock at the Burnside flagship so act quick.
AAAAND, on the Chef Shack maestro tip, Chezz is back with the blues tomorrow, headlining upcoming musicians listed below.
With regret, we must let you know that oyster specials have been temporarily removed from our happy hour, for the cost and supply reasons you probably guessed when you read that. We do of course still have all regularly priced oysters, and in their stead, happy hour now has $9 fish tacos, plus the usual drink specials.
KOMO COMES TO TOWN
A very special thank you to Aakanksha Agarwal from KOMO NEWS in Seattle for stopping by Flying Fish on her soulful summer visit to Portland!
Shoutout to all the folks going rafting with us down Hells Canyon, leaving this Sunday! Captain Lyf and Chef Erik will once again join the crew for four days down the Snake River with Portland Food Adventures and Canyon Outfitters for a certified kickass trip of rafting, fishing, and eating like Hells Canyon royalty. Just wanted to mention. The rest of us? We’ll be here. Come and see us.
FRESH FISH FRESH FISH, HAPPENING NOW:
WHOLESOME SALMON GOODNESS
Wholly whole salmon, not a problem. Photo by Natalie.
WHOOOOOLE SALMONNNN!!! The extra vowels and consonants are here to let you know: WE’VE GOT WHOLE SALMON FOR YO GRILL: Copper River Sockeye, Columbia River Chinook, Oregon Coast Chinook, Alaska Coho. Cool? Of course you don’t need to grill a whole salmon, but we sure do recommend it. It’s easier than you think (see this recipe), and after a killer meal at the precise intersection of charred and moist, you’re gonna have leftovers for salmon salads, salmon sandwiches, SALMON SNACKS. Get a whole fish and get into it.
ALSO: Oregon Albacore Tuna will be here any day now. ODFW sez:
Tuna are pelagic species, meaning they spend their lives in the open ocean. Albacore generally show up 15-200 miles or more off the Pacific Coast in mid-July and stick around through September. Albacore are usually found where surface water temperatures are at least 59 degrees Fahrenheit and the water has a distinct clear blue color (this is where chlorophyll levels are around 0.25 mg/m3).
It’s proprietary perfection if we’re being honest. It’s KUMAMOTO and it is back! Kumos are tiny bursts of super clean sweetness that often land on people’s list of their favorite oysters. Definitely true for us — we’ve carried Taylor Shellfish‘s famous oyster, grown painstakingly slow (3–4 years each!) to fill their petite, pretty, fluted shells. We don’t have a TON right now, but we’ll be in decent supply in the days ahead. And they are but one of this week’s bangin 10 spot:
FRESH OYSTERS AS OF FRIDAY JULY 15TH
Aphrodite – Washington
Fin de la Baie – New Brunswick, Canada
Jetlo – Oregon
Kokus – Washington
Kumamoto – Washington
Lucky Penny – Washington
Moon Shoal – Massachusetts
Netarts – Oregon
Rocky Nook – Massachusetts
Skagit Oishi – Washington
BEST FZ SHRIMPS 4 U
As noted above in the Chef Shack section: Del Pacifico Shrimp! Chef Elsy’s cookin em today, they’re a staple of Chef Erik’s summer menu (scroll down two sections to see it in full), and Chef Trever’s spinning em up with Cynthia’s recipe next weekend.
Based in Mexico, Del Pacifico Seafoods in 2016 became the first shrimp company in the world to be certified Fair Trade, which considers labor, trade and responsible environmental practices. Del Pacifico works directly with local fishermen and fish co-ops to create jobs and harvest shrimp in the Pacific that is respectful of the ocean floor and has minimal bycatch. Their shrimp is frozen immediately after processing to ensure maximum quality and best transport. AND, each box has a lot number you can enter HERE that will tell you exactly who you’re supporting by purchasing their product.
FRESH SHELLFISH AS OF FRIDAY JULY 15TH
Manila Clams – sustainable farm-raised, Washington
Mussels – sustainable farm-raised, Washington
Savory Clams – sustainable farm-raised, Washington
Scallops – wild, Atlantic Ocean (Maine)
Shrimp (frozen) – wild, Mexico (Del Pacifico)
Shucked Oysters in a jar from Jolly Roger, Willapa Bay, WA
SHUCKS LIKE A KNIFE
“Take this knife and shuck it.” —Johnny Paycheck, more or less. Slurp some oysters here on our patio for research purposes, then take a fat sack home and shuck em yourself. And do it with one of these fancy wooden handled shuckin’ knives we carry in the shop. We’ll toss in the how-to card for free. Shucking knives are but one of many merch-oriented things in the shop, which also includes house-made product and frozen foods to go along with all the stuff mentioned above.
PREPARED PRODUCTS AS OF FRIDAY JULY 15TH
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 JULY 15TH
House-made Stock & Brothº
Local Coho Salmon Fillets →→→
Mexican Blue Shrimp Easy Peel + Peeled & Deveined
Oregon Bay Shrimp
º – Flying Fish house-made products
AND ADD’L PANTRY ITEMS INSIDE THE MARKET
Oregon Coast Wasabi Rhizome
Cortido & Kraut-chi
Vinegars & such
Flying Fish Swag
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
“Nothing better.” @seaurchinqueen speaks the truth with Copper River Sockeye Salmon
FLYING FISH SIGNOFF & 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 — 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: T-shirt philosophies with Miles