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)
CHEF SHACK: 1–8pm Friday–Saturday–Sunday
HAPPY HOUR: 3–5pm Weekdays (except Tuesday, when we are closed)
We accept EBT/SNAP/Oregon Trail.
THINGS ARE HAPPENING! WE ARE HIRING!
Happy Pride, and never forget that Pride started as a riot against police abuse. Much love.
To reiterate the section header: WE ARE HIRING. Are YOU a talented, friendly person with experience in the food bizness? We’d love to talk! We’re looking for help both up front and out back. Front of House? Reach out to Jack: firstname.lastname@example.org. Back of House? Holler at Erik: email@example.com. Talk soon!
LOUIS LOUIS, OH BABY, YOU GOTTA GO
Yeah yeah yeah yeah yeah
It’s happening TOMORROW! Chef Jenn Louis will be at the Chef Shack with that spectacular looking menu shared right above.And what about today and Sunday, you ask? WELL. Thanks for asking. Chef Shack Chef Trever has THIS menu, including the pretty prawns pictured just below.
Rhubarb Oysters w/ pickled dulse
Prawns skewers with aji panca glaze
Shrimp Escabeche with snap peas and heirloom tomatoes
Rockfish ceviche with shallots, rhubarb, and papadum
Find this menu out on the Chef Shack today (Friday) and Sunday, 1–8pm.
Trever puts the prawns on a stick, paints em green with herbs, cooks em in the Big Green Egg®
The Chef Shack music menu gets a double dose this weekend! As pictured in the graphic above, Sandra Small and Paul Brainard are playing a special set today. Then tomorrow, the Reichman-Zekala Duo lay it down while Chef Jenn throws down inside the Chef Shack.
Shoutout to all our old heads who remember the Flying Fish fish truck that we used to set up with Kris across from John’s Marketplace. We’re coming back for one afternoon only: NEXT SATURDAY, June 11th, 12–3pm. We’ll be shucking Netarts and Kokus Oysters, paired with beers from Baerlic Brewing and bubbles from Corollary Wines. You in? Good. See you there.
FISHIN’ IN MEXICO FOR BIG TUNA
Big ol’ tuna, giant ass tuna. Thunnus gluteusmaximus. That’s the goal, that’s the name of the game, and the name shall be said TWICE, for we have two options to come fishing for giant ass tuna with us: In October and in November. Puerto Vallarta base, lots of fish species, LOTS of great times. But especially big ass tuna.
TEN HUT: It’s high time for Copper River Sockeye Salmon, people! Next arrival should be tomorrow, fresh and direct from the booming metropolis of Cordova, Alaska, situated precisely between the mouth of Copper River proper and the Prince William Sound. Sockeye tends to be lean and meaty, but Copper River Sockeye are higher in omega-3 fats that prep them for their long and arduous journey up a cold and arduous river. That’s what makes them so silky smooth. Melt in your mouth stuff. It’s outta sight.
ALSO: Local Lingcod, still rolling! Local Chinook Salmon trolled off the Oregon Coast, still rolling! And Alaska Halibut? Pardon our Kool Aid Man, but OHH YEAH!
“You’re tearing me apart. Oh every every DAY-Y-AY.” If you got that 1970s reference AND the Popeye and M*A*S*H ones above, don’t forget to schedule a screening for colorectal cancer. But don’t you fret, the fresh oysters served at Flying Fish get no such references, nor even the 80s references of Stranger Things, nor even the 90s-ness the reboot of Yo MTV Raps references. Wow, very cool cultural references, fish market newsletter, can you tell us about the oysters? Yes, let’s. Generally speaking, oysters are on a 2 to 3 year cycle from egg to larvae to spat to market. Pangea Shellfish in Boston, Mass has a nice overview of the oyster life cycle HERE. Ours? The usual. And then some.
HERE here, in the Flying Fish Oyster Bar, as it were, these are the 13 varieties we’re working with this week. A bakers dozen. 13 of em. Ding dong.
FRESH OYSTERS AS OF FRIDAY JUNE 3RD
Blue Pool – Washington →
Chelsea Gem – Washington
East Cape – Prince Edward Island
Eld Inlet – Washington
Fin de la Baie – New Brunswick
Hama Hama – Washington
Kokus – Washington – GRILLIN OYSTERS
Los Rucos – Washington
Lucky Penny – Washington
Netarts – Oregon
Shigoku – Washington
Skagit Oishi – Washington
Valley Pearl – Prince Edward Island
CLAM CHOWDER: 2 CREAMY 2 DREAMY
When you’re cooking chowdah, make it so thick the spoon stands up. Be a man.
For real for real. Clam Chowder isn’t clam chowder unless it’s THICC – 2 C’s for Clam Chowder. And you can have thicc clam chowder two ways: right here on our patio where we’ll hand delivery it straight from our kitchen, as pictured, OR, you can take home a fat sack of clams and do it yourself with the dutch oven. Get the good heavy cream and yukon gold potatoes, you’re gonna want the best of everything. This NYT recipe is a good start.
FRESH SHELLFISH AS OF FRIDAY JUNE 3RD
Manila Clams – sustainable farm-raised, Washington
Mussels – sustainable farm-raised, Washington
Savory Clams – sustainable farm-raised, Washington
…AND A SAMPLING OF OTHER PRODUCTS
We smoke, they smoke, everybody smokes.
We BEEN smokin, but you already knew that. Smell our smoky, breathe our salty, taste our sweet — that’s Flying Fish’s house smoked fishes. Pictured above? That’s a little Ekone take-n-eat action, straight from Taylor Shellfish Farms. In other words, they know their way around the smoker when it comes to oysters. Check the case, we might have some.
But we definitely have all of these excellent things right now this minute:
FROZEN PRODUCTS TO GO AS OF FRIDAY JUNE 3RD
Alaskan Halibut Fillets & Taco Pieces
Alaskan Sockeye Salmon Fillets
Local Coho Salmon Fillets
Mexican Blue Shrimp Easy Peel + Peeled & Deveined
Oregon Bay Shrimp
Weathervane Scallops → → →
PREPARED PRODUCTS AS OF FRIDAY MAY 27TH
Cold Smoked Ora King Salmon
House Smoked Fishesº
Smoked Salmon Dipº
Smoked Whitefish Dipº
Sushi Style Pickled Ginger
º – Flying Fish house-made products
AND VARIOUS PANTRY ITEMS
Cortido & Kraut-chi → → →
Vinegars & such
Flying Fish Swag
These are not in alphabetical order
QUAIL EGGS, MAN, QUAIL EGGS
Not to be confused with malted chocolate eggs, although maybe
This land-protein section is dedicated to Quail Eggs. Petite, delightful, Quail Eggs. They’re smaller than chicken eggs (we have those too), so you’ll need more of them to satisfy your appetite. But if you’re looking for snack sized eggs? That’s your quail eggs, boss. Try hard boiling some – bring a pot of water to a rolling boil, delicately add the eggs to the bottom, reduce the heat to a slight boil, and cook for 3 or 4 minutes. One by one, run them under cold water and roll them on the counter, applying pressure while you roll. Peel from the bottom up. Drop em whole on a salad of peppery arugula salad tossed in a mix of lemon and olive oil with thick shaved parmesan and lots of cracked pepper. There you go.
FRESH MEAT AS OF FRIDAY JUNE 3RD
Ribeye – Painted Hills Natural Beef – John Day, OR
Uncured Applewood Bacon – Tails & Trotters – Portland, OR
Chicken Eggs – Odyssey Hill Farm – Salem, OR
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
@lathengorbett paid us a visit and he said: “Finally went to @flyingfishpdx and their poke is as perfect as you could imagine, and they made what was quite possibly the best dirty martini I’ve ever had…” Dang! Thanks Lathen!
FLYING FISH SIGNOFF & DISCLOSURE
General Jack (and his wife Claire) at the fire →
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 and the Flying Fish Team: Alana, Alex, Alina, Boo-boo, Chris, Danny, Ellison, Elowynn, Erik, Gabby, Jack, Jae, Jordan, Kenneth, Kevin, Luis, Madeline, 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: June Bug & Flowering Dogwood