West Coast oysters are BACK. Plus fresh fish, mussels, etc
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.
See this thing? Soon soon you’ll be seeing it in person person. For you see, Cap’n Lyf is never satisfied, so he went and got himself a dang food cart for the patio. Aiming for a November launch, the CHEFSHACK will feature a guest chef on a rotating basis, she or he slinging custom dishes with our fishes, dranks, oysters, and stuff we haven’t even thought of yet. Full circle Flying Fish story, food cart to farmers market to gourmet market to standalone market/restaurant with food cart? Boy howdy. Can we do it? Well by god we’re gonna try. :shrug emoji:
EARLY DAWNING, SUNDAY MORNING
It’s all the streets you crossed, not so long ago. And if you’re crossing Burnside, whether on foot or on two wheels, please do be careful. There’s a proper crossing and the flashing light thing, but it IS an arterial thoroughfare. Safety first.
Some quick reminder announcements before we get into the good stuff.
HAPPY HAPPY JOY JOY(STERS): Flying Fish, home of a weekday happy hour! It’s 3–5pm Monday–Thursday for drink specials, $2 oysters, and grand old times on the grand old patio.
LIVE ON THE PATIO: Live music, every Saturday evening on the patio. FYI. FYE.
Tis to thee we sing, West Coast oysters. First weekend of October suits the old “eat oysters in months with ‘r'” just fine, but this year’s heat dome effect lingered dang near all summer. We’ve ushered in a lil dib & dab over the last month, but effective as of now, our West Coast oyster scene is recovered and ready to roll through these coldwater (i.e. best) months. Sure love seeing Shigokus and Kusshis back on the board, and as an unrelated bonus, we’ve got a new variety from Maine, Petit Manan, a small peninsula where puffins hang and eat oysters on the half shell.
And speaking of zany oyster pictures, have a looksee at Chef Trever‘s special creation: Mr Bill oysters with cider snow, local pickled apples, coho ikura, and green shiso. C’mon now. Have some in-house only.
FRESH OYSTERS AS OF SUNDAY OCTOBER 3RD
Eld Inlet – Washington
Hama Hama – Washington
Island Creek – Massachusetts
Kusshi – British Columbia
Mr Bill – Massachusetts
Netarts – Oregon
Petit Manon – Maine
Shigoku – Washington
Tidepoint – Washington
Wellfleet – Massachusetts
Whaleback – Maine
HAVE A HALIBUT
Once again, a Natalie/Matthew production.
Just a regular ol’ check-in that nothing lasts forever. Everything dies baby, that’s a fact. Including wild Alaska Halibut season. We’ll still probably have some in the freezer in the off months, but don’t snooze on the freshies coming down in-season, because the season’s winding down. Halibut is the hunky chunky fave on the grill with a lemon-basil vinaigrette, in a cast iron skillet with brown butter, in the oven rubbed with tarragon and topped with crushed hazelnuts. You won’t go wrong, but you will love it. Get it while it’s good. Carpe diem.
FRESH FISH AS OF SUNDAY OCTOBER 3RD
Ahi/Bigeye Tuna* – wild, Pacific Ocean (Hawaii) ➔
Black Cod/Sablefish – wild, Pacific Ocean (Oregon)
You better chop that shallot up, it’s required. Nat-Matt pic.
You cooka da mussels until they open. For real for real, that’s what you do. Get your little liquid base together – white wine, water, butter, fresh squeezed lemon, chopped up shallots – bring it to a boil. Won’t take long. Add the mussels, cover that pot with a lid good and tight. Then you cooka da mussels until they open. LORDA MERCY! Four to nine minutes, but not a minute more than 10. Okay?
Manila Clams – sustainable farm-raised, Washington
Mussels – sustainable farm-raised, Washington
Savory Clams – sustainable farm-raised, Washington
OUR RESTAURANT MENU
LAST CALL FOR SUMMER MENU! New menu coming next week.
For dining here or to-go.
CLICK 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!
Lyf Gildersleeve and the Flying Fish Team: Alana, Boo-boo, Chris, Danny, Elowynn, Erik, Erin, Gabby, Isabelle, Jack, Jae, Jesse, Jordan, Kenneth, Kevin, Luis, Mad Dog, Madeline, Mike, Neebs, Ross, Ryan P, Ryan S, Sam, Sarah, Sawyer, Trever, Wyatt, and Brad
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.
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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: Hazel of the Highlands.