Local Chinook, Sockeye; AK Sockeye & Halibut; Oysters & Scallops
FISH MARKET • RESTAURANT • OYSTER BAR
3004 East Burnside Street • 971-806-6747
MONDAY, JULY 4TH:
10am–4pm (market)
11am–4pm (restaurant)
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)
TUESDAY:
CLOSED
We accept EBT/SNAP/Oregon Trail.
TWO SPOONS, TWO DAYS, TO-DAY
Chef Laura, Chef Rachel, and a whole buncha their blini with smoked salmon
YOOO. For your information, for your entertainment, for your gullet: TWO SPOONS is here for TWO DAYS starting TODAY. The Chef Shack belongs to Chefs Laura & Rachel today and tomorrow, 1–8pm. Peep the menu they’re bringing at right.
And tomorrow afternoon, Carl Solomon serenades the patio-cum-beer garden with New Americana Tales 4–7pm. Sunny and 80º today, partly cloudy and 77º tomorrow? Talk about alfresco dining weather. See you here.
And! We’re two weeks out from Chef Elsy from Creole Me Up. And on the Friday-Saturday-Sundays in between? Chef Trever does what Chef Trever does when he’s Chef Shackin.
UPCOMING CHEF SHACK GUEST CHEFS (1–8pm)
Friday–Saturday, July 1–2: Chefs Laura & Rachel,Two Spoons PDX
(Sung to the tune of the Stones, “don’t you wanna live with me.”) We’re still hiring Back of House talent. Give Chef Erik a shout if that information that speaks to you or someone you know: food@flyingfishpdx.com.
SKEW IT ON THE BARBIE, WE AIN’T TRYIN TO LOSE
Old school skewers to new school tools, Flying Fish restaurant keep it jumpin like kangaroos
“I’ll be goddamn if they done changed the rules” is the chorus as the country that prides itself on freedom approaches another birthday under dark, awful clouds.
But you can be certain we’re skewin’ on the barbie, this weekend and all summer long. Shrimp Kebabs are the star of our new summer menu, with supporting roles from chili-za’atar marinade, squash, zucchini, peppers, citrus-tomato salad, and labneh.
Looking for a summer drink to pair? How’s an All for One and Aperol sound? It’s a blend of aperol, white wine, strawberry, black pepper, balsamic, citrus and vodka. You can already taste it, can’t you. Scroll down this email for a fuller menu.
FIELD TRIPPIN BALLZ
Well well, lookie there – it’s the good chef himself. Erik’s pictured with Canyon Outfitters and all the goods on last year’s Hells Canyon rafting trip. We have two spot’s left on this year’s, which is TWO WEEKS AND CHANGE AWAY. Deets:
RAFTING IN HELLS CANYON, JULY 17–21 • 2 SPOTS LEFT • Details HERE • contact Chris at Portland Food Adventure: 503-314-4221 / chris@portlandfoodadventures.com
FISHING IN MEXICO: Multi-day adventures inOctober (LIMITED SEATING) andNovember (ALSO LIMITED SEATING) will depart from Puerto Vallarta, Mexico, where we’ll cast lines for very large fishes.
We are once again reminding you to not eat your phone. Knockout photo by @proportionalplate
SALMONNNNNNNN! That’s it! That’s the mantra. SALMONNNNNNN! The Columbia River is BACK with Sockeye and Chinook, the Copper River keeps delivering, and heck, Ora King holds down the sushi grade with fresh airlifts on ice from New Zealand.
TUNAAAAAAAAAAA! That’s a nice incantation in its own right. Oregon Albacore season is on its way (stay tuned), Hawaiian Albacore season (Tombo) is NOW, pictured below by Alyssa and seared with coriander by Trever, and heck, Ahi comes in fresh dang near every single week. Eat fish, and eat it fresh.
Manila Clams – sustainable farm-raised, Washington
Mussels – sustainable farm-raised, Washington
Savory Clams – sustainable farm-raised, Washington
Scallops – wild, Atlantic Ocean (Maine)
ALL THIS SMOKE
For example.
SMOKED STUFF. Dunno about you, but that’s how we head into a long weekend — SMOKIN’. Fishes slow and low, Salmon cold and bold, Oysters, Scallops, Dips… We’ll smoke it all, thank you very much.
PREPARED PRODUCTS AS OF FRIDAY JULY 1ST
Cold Smoked Ora King Salmon
Dulse Seaweed
House Smoked Fishesº
Smoked Oysters
Smoked Salmon Dipº
Smoked Scallops
Smoked Whitefish Dipº
Sushi Style Pickled Ginger
º – Flying Fish house-made products
FROZEN PRODUCTS TO GO AS OF FRIDAY JULY 1ST
Alaskan Sablefish
Calamari
House-made Stock & Brothº →→→
Ikura
Local Albacore
Local Coho Salmon Filets
Masago
Mexican Blue Shrimp Easy Peel + Peeled & Deveined
Octopus
Oregon Bay Shrimp
Salt Cod
Tobiko
º – Flying Fish house-made products
AND ADD’L PANTRY ITEMS INSIDE THE MARKET
Sibeiho Sambals
Oregon Coast Wasabi Rhizome
Cortido & Kraut-chi
Caviar Spoon
Rice
Vinegars & such
Shucking Knives
Ketchup
Hot Sauce
Tinned Fish
Spices
Flying Fish Swag
And Such
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.
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!
Cheers,
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.
* * *
Thank you for supporting our family-owned business.
—Lyf, Natalie, Juniper, and Miles Gildersleeve (and Hazel the Dog)
* * *
PHOTO BY NATALIE GILDERSLEEVE PHOTOGRAPHY: We. Are. Fam-a-lee.
YOOO. For your information, for your entertainment, for your gullet: 
FIELD TRIPPIN BALLZ
Ahi/Bigeye Tuna* – wild, Pacific Ocean (Hawaii) – fillets
FRESH OYSTERS AS OF FRIDAY JULY 1ST
FROZEN PRODUCTS TO GO AS OF FRIDAY JULY 1ST
Owen’s both in the mix AND the remix →
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.
