Happy Friday, as they say. And we are indeed happy to let you know we have updated our menu. Erik and Danny and the kitchen staff put together a little spring-is-coming refresh, including the whole trout dish pictured at right, which will be available on weekends. Pictured above? UKHA.
Ukha is an extremely hearty fish soup made with a saffron fish broth, aromatics and herbs, with flaky hunks of wild Alaskan true cod. Try some this weekend, and wash it down with our collaboration Dortmund-style lager brewed by Steeplejack with Baywater Shellfish oysters and Blue Evolution seaweed. It’ll be available at Flying Fish starting this afternoon, and on Monday, Lyf and crew will be at Steeplejack (2400 NE Broadway) shucking oysters beginning at 4pm. Dylan from Baywater and Nate from Blue Evolution will be there too, and we’ll be chatting about all of the above.
Scroll down a couple sections to view our new menu in full, or check it out on the to-go menu HERE.
THIS TUESDAY, FOR SCIENCE
We love our bud Chef Andre Uribe, private chef extraordinaire who’s helped us with cooking classes and the opening days of our Burnside location. This Tuesday, he and his partner Chef Patrick at Sustainable Meals Oregon will serve up a four-course meal and four-course conversation on sustainability, climate change, and more. Tix are $75 for an amazing evening – get em here: Get your tickets HERE.
FLYING FISH FIELD TRIPS: NEW SELECTIONS AVAILABLE!
Thank you thank you THANK YOU to everyone who’s signed up to join us this spring and summer in the field. Most of our events are booked up, and we are happy to announce a few additions to the calendar:
Saturday April 9th: Oswald West Action Day. We’ll join in with Surfrider Portland‘s beach cleanup and have plans for food and drink, as well as transportation with Wandervans. Save the date! All details TBA.
Thursday October 6th: Mushroom Foraging! Join Flying Fish’s own Kevin and Sawyer as we head out to Tillamook for a day of shroomin’ in the forest. Chanterelle city, baby. DETAILS & SIGNUP.
July 2023: Alaska Dream Fishing Trip. This one’s a little ways out, so there’s time to save up for a trip that’s totally worth it. Four days of fully guided fishing, sightseeing, and wilderness activities, five nights of accommodations at the Lisianski Inlet Lodge in Pelican with all meals, fishing gear, rain-gear and boots, processing, vacuum sealing, and freezing of your catch for the four days of fishing… IN ALASKA. You’re going to see ALASKA and come home with 50 pounds of fish that you caught. We just need a deposit to save you a spot. DETAILS & SIGNUP.
ALSO: Some spots are still available for our rockfish trip in May, and we’ll talk a little more about our rafting trip in a few days.
Thursday May 5th: Oregon Coast nearshore rockfish fishing trip • DETAILS & SIGNUP • 9 SPOTS LEFT
Monday July 17th – Thursday July 21st: Hells Canyon rafting trip with Portland Food Adventures • DETAILS & SIGNUP
CHEF SHACK SCENE
Photo by Natalie.
Shoutout to everyone who came out for Chef Maylin last weekend — be sure to follow her at Nácar Oysters to find her popping up around town. Chef Trever’s holding it down this weekend, and we’ll have tunes with Carl and Ron tomorrow. (Music is always in the generally 4:30 to generally 7 range.)
Oh look another fish sandwich close-up. Swordfish.
Then lo, said Jesus unto him, put up again thy swordfish into your toast: for all they that make the swordfish BLT shall perish — with ETERNAL BLISS. Amen. Swordfish BLTs are where it’s at and they’re easy as pie. Cook your Niman Ranch Bacon on the stove as you will and preheat the grill on high while you do it. Baste your swordfish fillets in the bacon fat — I mean, really brush it on, brush it in. Put those fillets on the grill: five minutes on one side, three minutes on the other. The rest is just stacking lettuce and tomato between two slices of good ol’ white toast and slabbing on your favorite mayo. Easy peasy, lemon squeezy.
Looks more like two than eleven TBH. Photo by Natalie.
“Ocean’s eleven” as in “the ocean is 11, Evelyn.” Eleven years old. Wow, younger than we even knew. “Ocean’s eleven” is also very clever wordplay from a seafood newsletter writer who has very cleverly used that same phrase five times since March 24, 2017 when there were ELEVEN varieties of oysters, which taste like the OCEAN, in the shop. Just like today.
O C E A N ‘ S E L E V E N
T O D A Y I S T H E 1 1 T H
O M G
ELEVEN VARIETIES OF FRESH OYSTERS ON FRIDAY MARCH ELEVEN
Aphrodite – Washington
Baywater Indigos – Washington
Baywater Sweet – Washington
Chelsea Gem – Washington
Fin de la Baie – New Brunswick
Hama Hama – Washington
Los Rucos – Washington
Moon Rock – Oregon
Netarts – Oregon
Tidepoint – Washington
Whaleback – Maine
ONLY EAT CLAMS
“I’m a guy who basically only likes clams, really. I’m a CLAM GUY. Only eat clams. It’s all I do,” said Dillon. “I hated oysters… like a sea booger,” he continued. [Original reporting from @recess_therapy]
Dillon likes clams. When Dillon visits Flying Fish this week, he’ll have Manila Clams and Savory Purple Varnish Clams for his clam enjoyment, for clam guys enjoy clams. But not sea booger oysters.
Manila Clams – sustainable farm-raised, Washington
Mussels – sustainable farm-raised, Washington
Savory Clams – sustainable farm-raised, Washington
Shucked oysters in a jar
SMOKIN’ NO JOKIN’
Flying Fish: The badder platter.™ Photo by Natalie.
Have a plate, have a platter; have a seat, it don’t matter. Flying Fish’s house-smoked fishes are a staple and a favorite. Rich and fatty collars and bellies, smoky salmon flakes, sweet and salty briny bites. Wheeeee!
SELECT FROZEN PRODUCTS AS OF FRIDAY, MARCH 11TH
House Made Stock & Broth
Local Albacore Tuna
Local Coho Salmon
Mexican Blue Shrimp Easy Peel and Peeled & Deveined
Oregon Bay Shrimp
Premium Lobster Tails
PREPARED PRODUCTS TO GO AS OF FRIDAY, MARCH 11TH
Cold Smoked Ora King Salmon
Grab n Go Pokeº
House Smoked Fishesº
Smoked Salmon Dipº
Smoked Whitefish Dipº
º – Flying Fish house-made products
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: 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)
* * * PHOTO BY NATALIE GILDERSLEEVE PHOTOGRAPHY: Juni jewels.