Friends, family, neighbors: we've been cooking up some news, and we're ready to share it:

* * * W E ' R E M O V I N G ! ! ! * * *

In 2020, we'll open a new, standalone, brick-and-mortar Flying Fish Market and Restaurant - yes, restaurant! - just around the corner at 30th & Burnside. The Oyster Bar's coming with us, obvs. A tip of our cap to Portland Monthly for breaking the news locally.

Check out this video by our man Nate Murray at Sound Theory Productions for an intro...

We're honored to have been a founding member of Providore Fine Foods and to do business with such a supportive community. We are extremely and eternally grateful for your support these last four years. But now, Flying Fish enters a new chapter.

In early 2020, we'll open at 3004 East Burnside Street (currently home to The People's Pig) with the sustainability-centered fish market you expect, the Oyster Bar you want, and a brand new restaurant you'll love. Have we mentioned it'll have a full bar?

To make the move a little smoother, we're asking for your help. You can support Flying Fish Company's major new endeavor in one (or all!) of the following ways...

  • GOFUNDME: This is the most direct way of helping with our big move. GoFundMe needs no introduction; we've set the bar high, so help us reach it! You can donate HERE.
  • KIVA LOAN: Kiva is the gold standard of crowdfunding loans - and it's just that, a loan. Your loan is managed by Kiva, who oversees monthly repayment of the loan. In a nutshell, Kiva only issues loans to those trying to make the world better. In our case, we support local fishermen and farmers whose processes we've personally vetted - fishermen and farmers who use responsible, sustainable, humane practices. You can contribute to our Kiva starting next week. We'll provide a link when it's live.
  • GIFT CARDS: The holidays are coming, and we've got the stocking stuffers that will earn your loved ones the gift of fresh, healthy food. You can order them online HERE - any value you like - and pick them up in the shop.
  • CONTINUE SHOPPING HERE: We'll be here at Providore until the end of the year, so please continue to stop by for the fish and meat that'll get you through the winter. We encourage you to stock up and get some goods for the freezer - like for example, a Frozen Meat Sale! Through the end of November, take 30% off marked prices for all frozen meat, AND, if you buy 10 pounds of frozen ground beef (on sale for $5/lb), we'll throw in a package of our family recipe Smoked Salmon. Hit that Frozen Meat Sale in the black standup freezer inside the shop.

That's the news, y'all! Again, we're very grateful for all of your support from our earliest Portland days with the fish truck at the D-Street cart pod to the fish shack on Hawthorne to our little corner of Providore, and all the farmers markets in between. We're finally ready to paint some walls and hang our own sign, and we humbly ask for your help. Thank you, thank you, thank you.

Welcome to Flying Fish Company

Sustainable seafood, grass-fed beef, lamb, buffalo, and elk. Local farm eggs. Local chicken. Real wasabi and more!

Location and Hours

Providore Fine Foods, 2340 NE Sandy Blvd, 971-806-6747

Flying Fish & The Meat Monger: 9:30am - 8pm, every day

Flying Fish Oyster Bar: 12pm - 8pm, every day

FREE delivery with promo code SMOKEDSALMON

Join our Email Newsletter and Follow Us on Social Media:

Current Fresh List ~ November 15 - 22 or so

* = Sushi grade

*** FRESH FISH ***

• Accurate as of 11/15

Pacific Halibut $$$

Wild, Alaska, fillets & cheeks - LAST OF THE SEASON!

Ocean Coho Salmon $$$

Wild, Quinault Indian Nation (WA)

King/Chinook Salmon $$$

Sustainable farm-raised, Ora King NZ

Hawaii Bigeye Ahi Tuna* $$$

The classic, always in stock

Hawaii Tombo* $$$

Albacore Tuna, always in season in Hawaii

Petrale Sole $$$

Mild, nutty, back in action, OR

Rockfish $$$

Fish & chips but from Oregon

Black Cod/Sablefish $$$

Rich & delish, Oregon

Washington Steelhead $$

Melts in your mouth. Sustainably raised

Rainbow Trout $$

Vegetarian fed, McFarland Farms, California

Mediterranean Branzino $$$

Whole fish, 1 lb apiece, from Greece


• Accurate as of 11/15

Dungeness Crab Meat $$

Local, cooked and picked, ready to eat

Razor Clams $$$

Meaty steaks, Quinault Indian Nation

Mediterranean Mussels $

Actually grown in Puget Sound, go figure

Atlantic Scallops* $$$

Dry pack, chemical free (Massachusetts)

Manila Clams $


Shucked Oyster $$

Fat boys, Willapa Bay


• Accurate as of 11/15

  • Tidepoint (WA)
  • Kumamoto (WA)
  • Kokus (WA)
  • Los Rucos (WA)
  • Shigoku (WA)
  • Kusshi (BC)
  • Virginica (WA)
  • Fat Bastard (WA)
  • Hoxie Cove (OR)

*** FRESH MEAT ***

* Lots of cuts from lots of sources, read below or stop in for latest

- Fresh Pork:

  • Tails & Trotters - Portland, OR
  • Carman Ranch - Wallowa Valley, OR

- Fresh Beef:

  • Painted Hills - John Day, OR
  • Carman Ranch - Wallowa Valley, OR
  • Laney Family Farms - Canby, OR

- Fresh Chicken:

  • Marion Acres - Hillsboro, OR
  • Totum Farm - Philomath, OR

- Fresh Lamb:

  • Reister Farms - Washougal, WA

- Fresh Eggs:

  • Chicken Scratch - chicken eggs
  • Stones Throw - duck eggs
  • North Coast - quail eggs

- House-made Meat Products:

  • Sausage links
  • Sausage bulk
  • Ground beef bulk
  • Meatballs
  • Etc.

And lots more fish and meat in the freezer.


(within Portland)

Same prices as in store, AND, free first-time delivery for new customers -



"We're gonna need a bigger boat."

Meeeeooooow, the cat is out the bag. We're moving, y'all!!! At the end of December, we'll move our operations and our stuff from Providore, where we've enjoyed being a part of Portland's finest food market's first four years, to our new location at 30th & East Burnside. (Target opening: February?)

It's a big lift and we can use a hand. We've set up a GoFundMe HERE and welcome you to kick in any little bit you can. We'll also have a Kiva loan link handy shortly, so you'll be able to contribute early and be repaid while seeing the results at the new shop - and restaurant! Flying Fish Company's new spot will have the fish market you expect, the Oyster Bar you've come to love at Providore (we're moving the actual bar!), and a full service restaurant with Lyf's family fish & chips, Chef Andre's magic menu, and all the beverages to pair. We can't wait.

COMING SOON: A chef's tasting fundraiser, the return of Flying Fish Sushi Class, private parties and more. Check out the video here by our man Nate Murray for a preview.

Thank you for anything you can contribute, and thank you for your years of support as we've evolved from our PDX beginnings as a little D-Street food truck. We are very grateful.

* * *


Um, perhaps it goes without saying, but Thanksgiving is less than two weeks away. Every year, we get a fresh batch of fresh turkeys from Totum Farm just out the way on this side of the Coast Range at the edge of the Willamette Valley. That lush pasture scene is how their turkeys are raised on all natural ingredients.

These sell out every year, so reserve yours now - we just need a $25 deposit to hold one for ya. Do that HERE, and you can pick it up just before Thanksgiving fresh, never frozen.

* * *


Just a reminder that we take this show on the road, baby. We can bring the Flying Fish Oyster Bar to YOU. Heck we'll bring it to your office holiday party. You've got the company card - put that bad boy to use with a shuckin' party, and we'll bring whatever else you like - smoked fishes, our house-made poke, chowder... just tell us. You want a toe? I can get you a toe, believe me.

Flying Fish Catering has gotcha covered (well, except for Thanksgiving Day, we're booked that day). Contact Lyf at or 503-260-6552 for more info.

* * *


Give the gift of fish. (By way of a small plastic card that fits in your wallet - and in a stocking hung by the chimley with care.) Any amount you like. If your loved ones like fish, shellfish, oysters, meat, and related accessories, toss em one of these. Order it HERE.


Another Flying Fish production kid, comin' at ya. It's been a few since we've had any Razor Clams in the house, and friends, they are in the house. Big meaty clam steaks, here's what ya do: Get a sharp knife, cut em into half-inch strips. Dust them in some seasoned flour, dip them in a whipped egg, roll them in some panko, sauté in coconut oil on medium high heat, about a minute on each side. That's it, kid. High five.

Razor Clams are up here at the front of the Flying Fish Shellfish List, and we're gonna share that list right now.


  • Razor Clams - wild, Quinault Indian Nation
  • Dungeness Crab Meat - wild, OR/WA, cooked and picked, ready to eat
  • Manila Clams - sustainable farm-raised, Washington
  • Mediterranean Mussels - sustainable farm-raised, Washington
  • Shucked Oysters - sustainable farm-raised, Willapa Bay, Washington
  • Atlantic Scallops - wild, Massachusetts


Get close enough to that picture at right and you can hear the sizzle and smell the butter. That's how it's done (and how it's pictured by Natalie and styled by Matthew) - but it's also almost done. The window has closed on fresh Pacific Halibut from Alaska, so get in now and cop the last of the freshness while it's here. Do note that we will have vacuum packaged Halibut fillets and cheeks throughout the winter, but if you want the freshness, get in now, lil doggie.

Big flaky Halibut hunks lead the charge on the white fish list, happening now.


  • Pacific Halibut - wild, Alaska, fillets and cheeks
  • Black Cod/Sable - wild, Oregon
  • Rockfish - wild, Oregon
  • Petrale Sole - wild, Oregon


That righteous redness at right is a photo we love rolling out, as it's straight from Lyf's phone (it is decidedly not a Nat-Matt production) and lets the beauty of the Coho Salmon speak for itself. Our friends at the Quinault Indian Nation on the beautiful Olympic Peninsula had a good week of fishing, but it might be the last of the year. TBD. Better not chance it, y'know?

It's Coho Salmon, and it goes first on the Salmon Family Fresh List.


  • Coho Salmon - wild, Quinault Indian Nation
  • King/Chinook Salmon - sustainable farm-raised, Ora King Salmon, New Zealand
  • Steelhead - sustainable farm-raised, Washington


Okay, that pic is a Nat-Matt production. Radiant and red, gorgeous and glorious, it is the always reliable Bigeye Ahi Tuna, straight from the Hawaiian Islands. (Well, straight from the waters that surround the Hawaiian Islands and make them islands.) Sear it and slice it over a salad? Cool. Grill a fillet on high heat in some honey soy sauce? Cool. Slide it thin and eat it raw? Now we're talking.

It's sushi-grade Ahi and it's one of two sushi-grade tunas from Hawaii that, in the interest of consistency and readability, will have their own mini sushi-grade section right here.


  • Bigeye Ahi Tuna* - wild, Hawaii
  • Tombo (Albacore Tuna)* - wild, Hawaii

* Sushi grade fish

We'd be remiss if we did not mention the other things in the shop, so here are the other things in the shop.


  • Gildersleeve family recipe smoked fishes, packages to go
  • Smoked oysters
  • Smoked scallops
  • Smoked steelhead
  • Oregon Coast wasabi root rhizome
  • Pre-mixed sushi vinegar
  • Non-GMO miso paste
  • Squid ink (cuttlefish)
  • Milk
  • Cheese
  • Beef hot dogs
  • Pork bacon
  • Quail eggs
  • Chicken eggs
  • And so much more, Roger Moore



A hoy hoy, Oyster Boys and Girls. We're slurpin' and burpin', but politely with a napkin over our mouths. Don't be a prude, it's natural and you know it.

As of this writing, we've got a nine-spot, a starting five and four stars off the bench, for your oyster varietals. Have one of each and two of three, and you've got a dozen. That's just facts, that's just math. Stop by the Flying Fish Oyster Bar and do some math with us.


Subject to change, obvs. That's life.

  • Tidepoint (WA)
  • Kumamoto (WA)
  • Kokus (WA)
  • Los Rucos (WA)
  • Shigoku (WA)
  • Kusshi (BC)
  • Virginica (WA)
  • Fat Bastard (WA)
  • Hoxie Cove (OR)

And don't forget to peep the menu for Smoked Fish Platters, house-made Poke, house-made Ceviche, house-made Chowder, and whatever the breeze has blown in. Grab a beer from the cooler over yonder and sidle up, pardner. We'll take care of ya.


Fat boy

This week Willamette Week said we're gonna have another snowy winter. Cool? As long as we're prepared for it, ain't no thang. Take your camera for a stroll down Peacock Lane, that's so pretty in the snow. Sledding at Laurelhurst Park - hey, that's like three blocks from our new spot! Fire up the grill and take some pictures - flames, steaks, snow. Do it for the 'gram, do it for YOU.

Steak season never ends, and The Meat Mongers never stop supplying the steaks. Flank, strip, flat iron, hanger, skirt, ribeye in, ribeye out. Heck, we've even got steak made of pork. WHAT? [Eric Wareheim "mind blown" gif.]

Here are The Meat Mongers' meats, as of this writing.


Cuts may vary. Inquire within.

BEEF - Carman Ranch - Wallowa Valley, OR

  • Short ribs
  • New York strip
  • Flank steak

BEEF - Painted Hills Natural Beef - John Day, OR

  • Ribeye Steak - cowboy cut (bone in) (pictured)
  • Ribeye Steak - boneless

BEEF - Laney Family Farms - Canby, OR

  • Skirt
  • Flat iron
  • Tri Tip
  • Hanger
  • Ground beef

CHICKEN - Mary's Free Range, Air Chilled Chicken - Pitman, CA

  • Whole bird
  • Breasts
  • Legs

PORK - Tails & Trotters - Portland, OR

  • Tenderloin
  • Coppa
  • Bone-in pork chops

LAMB - Reister Farms - Washougal, WA

  • Ground Lamb
  • Loin Chops

And don't forget to order your Thanksgiving Turkey!!!


Typical and necessary disclaimer!

1) All of the above is just this week's freshness. Check the freezer for even more fishes and meats!

2) This email was accurate at the time of its weekly(ish) 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: CJ, Ryan, Andre, Kevin, Scott, Charles and Brad

* * *


"Centered at sea level," says @elizabeth_joy_voth. Elizabeth's gratitude extends beyond for these hearty oysters: "Abundant zinc, B12, copper, selenium, D, iodine and also importantly, docosahexaenoic acid (DHA) the most fragile, liquid, highly developed fat that makes up 15% of our dynamic healthy brain tissue."


Craig Gildersleeve opened Flying Fish Company in Sandpoint, Idaho in 1979 - the year before his son Lyf was born. Lyf, president of Flying Fish Company, has spent his entire life around fish, including an aquaculture education at the Harbor Branch Oceanographic Institute at Florida Atlantic University.

Flying Fish has four locations: Sandpoint, Idaho; Durango, Colorado; Park City, Utah; 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 joined forces with our friends at Providore Fine Foods on Sandy Boulevard, and in 2017, we moved all our operations there. One location, one family, everything you need.

* * *

Thank you for supporting our family-owned business.

- Lyf, Natalie, Juniper, and Miles Gildersleeve

* * *



2340 NE Sandy Blvd * Portland, Oregon 97232 * 971-806-6747 * *