• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
PDX Food Press
  • All
    • About The Press Releases
  • Categories
    • All Restaurant News
    • Alcohol related
      • Beer
      • Beer Dinners
      • Christmas
      • Cider
      • Special Dinners
      • Spirits
      • Spirits Dinners
      • Wine
      • Wine Dinners
    • Other
      • Author
      • Education
      • Benefits
      • Farmers Market
      • Stores / Businesses
  • Contact
  • PFDrink
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

FRESH: Sockeye & Chinook, Sable, Oysters, Scallops, Cocktails & More

July 9, 2021

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.

COCKTAILS ON THE PATIO: EASY SQUEEZY

Cocktail, anyone? Summer says you need one, and it’s gonna cool you right off while we prep your oysters on the half shell, also cool. Cool, cold, cocktails. That happens on our patio, and those cocktails come through the shaker of our mixmaster Ross. Martini. Bloody. Boulevardier. Hurricane Lyf?!? Yep. Give or take. Have some.

Or perhaps you’re into beer? Wine? Sake? To paraphrase an important moment in George Costanza’s life, we’ve got it all. And you should have it too. Dining, drinking, shopping, LIVING. Those are Flying Fish’s four patio principles®.

Quick reminder, we have updated our house covid rules.

And now, the fish and oysters and shellfish and smoked fish and meat, in that order, followed by the Instagram Jam of the Week sendoff and about us, as usual. Toodles.

PRO-SALMON PROGRAMMIN’


Timelapse, midstream. Still from series filmed by @zoching for Flying Fish.
Summer, summer, summertime. Time to sit back and cast lines. Our fisher friends on the Coast have lines adrift in yonder blue (and sometimes gray) Pacific, and they’re reeling in the summer bounty. We’ve salmon aplenty: the great and sacred Chinook from both the ocean and Yakama Nation Fisheries, its companion raised carefully at sea by Ora King Salmon (pictured above as crudo), and coming in fresh from wild and scenic Juneau, Alaska, Taku River Reds sockeye salmon. This is a good place to mention our house-smoked fishes too. Be sure to check the smoked section a little further down (hint it is also salmon heavy).Also: You may have noticed our Instagram story yesterday, and if not (and even if so), it is pictured at right for your convenience. Local Albacore Tuna season is ALMOST HERE. There is nothing like peak season sashimi from Oregon caught Albacore. Don’t miss it, it’s on its way.

Here’s all the fish that’s fit to print as of right now.

FRESH FISH AS OF FRIDAY JULY 9TH
  • Sockeye Salmon – Taku River Reds – wild, Alaska
  • Chinook Salmon – wild, hook & line, Pacific Ocean (Oregon)
  • Chinook Salmon – wild, tribal caught, Columbia River
  • Ora King Salmon* – sustainable farm-raised, New Zealand
  • Pacific Halibut – wild, Pacific Ocean (Alaska) – fillets, steaks, cheeks
  • Black Cod/Sablefish – wild, Pacific Ocean (Oregon)
  • Lingcod – wild, Pacific Ocean (Oregon)
  • Rockfish – wild, Pacific Ocean (Oregon)
  • Escolar/Walu* – wild, Pacific Ocean (Hawaii)
  • Swordfish – wild, Pacific Ocean (Hawaii)
  • Ahi/Bigeye Tuna* – wild, Pacific Ocean (Hawaii)
  • Branzino – sustainable farm-raised, Greece
* – Sushi-grade fish

TASTE


Tasteful but NSFW. Photo by Natalie.

Hot days, cold oysters. That’s livin’ in Portland, that’s livin’ anywhere. See our Instagram Jam of the Week below for full instructions by Aileen Tran. We have a ton of oysters in stock (but not a ton of Kusshis – if those are your bag, get on it quick) for your riverside picnic. Sharpen up your shucker, strap on your creek shoes, LEZ GOOOOO.

FRESH OYSTERS AS OF FRIDAY JULY 9TH

  • Disco Hama – Washington
  • East Cape – Prince Edward Island
  • Fat Bastard – Washington
  • Glacier Point – Alaska
  • Hammersley – Washington
  • Hoshi – Washington
  • Ichabod – Massachusetts
  • Kokus – Washington
  • Kusshi – British Columbia – LIMITED SUPPLY
  • Los Rucos – Washington
  • Moon Shoal – Massachusetts
  • Netarts – Oregon
  • Pickering Passage – Washington
  • Shigoku – Washington
  • Totten Inlet – Washington
 

SHELLFISH: A TITILLATING TRIO

 

A trio for me-o. Photo by Natalie, styling by Matthew.

Well, it’s really a titillating quartet if you include oysters, which you should, as they are both shellfish and particularly titillating. But the titillating trio above will titillate as it will: oysters from the ocean, clams and mussels from the sound. Sizzle em, stew em, eat em up with titillating vigor.
FRESH SHELLFISH AS OF FRIDAY JULY 9TH

  • Manila Clams – sustainable farm-raised, Washington
  • Mussels – sustainable farm-raised, Washington
  • Sea Scallops – wild, Atlantic Ocean (Massachusetts)
  • Littleneck Clams – sustainable farm-raised, Massachusetts
  • Shrimp (FROZEN) – wild, Del Pacifico, Mexico

 

SMOKIN’ THEM FISHES

The file photo at right? We call that a harbinger, a foretoken, a sign of things to come. As noted above, local Albacore Tuna is en route, so Flying Fish house-smoked Albacore Tuna ain’t too far behind. Keep a nose up for it, and in the meantime, please enjoy these selections.

SMOKED FISHES AS OF FRIDAY JULY 9TH

  • Smoked Ora King Salmonº
  • Smoked Sablefish/Black Codº
  • Smoked Salmon Collarsº
  • Smoked Salmon Belliesº
  • Smoked Scallopsº
  • Smoked Steelheadº

º – Flying Fish house-smoked, Gildersleeve family recipe

THE MEAT SECTION IS BLACK AS THE CHARCOAL COOKING YOUR BURGER

And the text is red (ish). Photo by Natalie, styling by Matthew.
You may have noticed that, with regard to meat, we have lightened our load. A lot of the stuff we often have (ribeye, chicken, pork) will be back around seasonally, but we’re keeping it simple with fresh ground beef from Laney Family Farms. The photo above is just one way we prep it in house. The Company Burger on the menu may or may not match this photo. But it will be delicious, we promise that.FRESH MEAT AS OF FRIDAY JULY 9TH

  • BEEF – Laney Family Farms, Canby, OR
    Ground beef (Laney)

OUR RESTAURANT MENU

For dining here or to-go. Menu updated June 2021CLICK 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!

Cheers,

Lyf Gildersleeve and the Flying Fish Team: Alana, Boo-boo, Chris, Danny, Elowynn, Erik, Isabelle, Jack, Jae, Jesse, Jordan, Kenneth, Kevin, Luis, Mad Dog, Madeline, Mike, Neebs, Ross, Ryan P, Ryan S, Sam, Sarah, Sawyer, Tara, Trever, Wyatt, and Brad

INSTAGRAM JAM OF THE WEEK

You may call it showing off, but we just call it LIVIN. And @tranaileen shows us how it’s done with a slurp and a cider down by the river.

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.

* * *

Thank you for supporting our family-owned business. 

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

* * *

PHOTO BY NATALIE GILDERSLEEVE PHOTOGRAPHY: Once upon a time at Mount St Helens.

FF @ FB
FF @ TW
FF @ IG
FF @ WWW
Copyright © 2021 Flying Fish Company, All rights reserved.
You are receiving this email because you opted in via our website.Our mailing address is:

Flying Fish Company

3004 E Burnside St

Portland, OR 97214-1950

Filed Under: Other News, Stores / Businesses Tagged With: Flying Fish Company

Previous Post: « National Restaurant Association Releases Updated COVID-19 Operating Guidance
Next Post: Dine Out On Us For A Year! »

Primary Sidebar

PortlandFoodandDrink.com Instagram

Art installation on a private ranch (open to neigh Art installation on a private ranch (open to neighbors) in San Anselmo, CA. You don’t want to be underneath this tree when the acorns fall.
A late night purchase after several glasses of win A late night purchase after several glasses of wine. I’m surprised how good everything is. That chili crunch is the bomb. #momofuku
Never baked with these before. This is gonna be In Never baked with these before. This is gonna be Interesting. Learned about them on the podcast Proof from ATC (worth the time to listen)
A selection of the excellent pastry available at t A selection of the excellent pastry available at the new @champagnepoetry_pdx patisserie on SE Hawthorne. I love it because the desserts tend to be less sweet than many similar places. By the people who also own LaRose in Beaverton
Poke bowl from Da Pine Grinds Hawaiian truck next Poke bowl from Da Pine Grinds Hawaiian truck next to Sugarpine. Troutdale.
Made it to @soterwines for their release party a f Made it to @soterwines for their release party a few weekends ago. What a nice place! Good wine, good views, good people. One of my favorite wineries for their Mineral Springs Pinot Noir.
Load More...

Copyright © 2022 PDX Food Press