Locally Owned. Committed to Sustainability and Knowing our Sources.

That's how Flying Fish has operated since we opened in Sandpoint, Idaho in 1979. We're in our eighth year in Portland, with seafood from local fishermen and women, meat from local family farms, and non-local options from only trusted, reputable sources.

We're happy to be a part of the community at Providore Fine Foods in Northeast Portland.

Thank you for your support!

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

Join our Email Newsletter and Follow Us on Social Media:

Current Fresh List ~ October 26 - November 2

* = Sushi grade

Creative King/Chinook Salmon $$$

Certified organic farm, Canada

ORA King/Chinook Salmon $$$

Sustainable farm-raised, New Zealand

Washington Coho Salmon $$$

Wild, troll caught

Hawaii Tombo Albacore Tuna* $$$

AKA Albacore Tuna

Hawaii Kampachi* $$$

So good, a Hawaiian treat

Hawaii Bigeye Ahi Tuna* $$$

Cherry red flesh, deep tuna flavor

Hawaii Escolar* $$$

Super rich, the butterfish

Alaska Halibut $$$

Meaty fillets and tender cheeks, and some trim

Oregon Petrale Sole $$$

A little mild, a little nutty

Oregon Rockfish $$$

Hunky chunky

Oregon Lingcod $$$

Also hunky, also chunky

Oregon Dungeness Crab Meat $$$

Precooked and picked

Oregon Rainbow Trout $$

Sauvie Island, sustainable

Washington Steelhead $$

Melts in your mouth. Sustainably raised

Manila Clams $

Washington

California Sea Urchin $$

Mmm, uni

Savory Clams $

Washington

Mediterranean Mussels $

Actually grown in Puget Sound, go figure

Shucked Willapa Bay Oysters $$

Po Boy time

Atlantic Scallops* $$$

Dry pack, chemical free (Massachusetts)

Mediterranean Branzino $$$

Whole fish, 1 lb apiece, from Greece


Plus TONS OF OYSTERS

Always changing, read below, call ahead or just stop by


Plus TONS OF MEAT, lots of cuts

- Fresh Pork:

  • Tails & Trotters - Portland, 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.

FYI: THANKSGIVING IS LESS THAN FOUR WEEKS AWAY



It's the great pumpkin, Tom Turkey



RESERVE YO TURKEY, TURKEY


Thanksgiving 2018: It's 27 days away. For some perspective, 27 days ago was September 30th. Time is inanimate, yet here we are right smack in the middle between the past and the future. Live not with regret. Reserve your turkey.


Our fresh, pasture raised turkeys come from Totum Farm out in Philomath, and they sell out every year. They're $6.99/lb and we just need a $25 deposit to reserve one for you to pick up fresh (never frozen) just before Thanksgiving. Place your deposit HERE.


WELL ISN'T THAT SPECIAL: It's been a minute and a day since we mentioned it, but did you know, we take special orders? We do! Fish and meat - some choices are already laid out, and you can make a special request too. We have a super easy-to-use Google Form over HERE.


AND ISN'T THIS SPECIAL: You've asked for delivery. And soon, you will get delivery. We're in the final phases of testing out our online order store which results in the delivery, to your door, of the same fresh fish and meat you'd get in store. Delivery fee? Pshaw. Delivery gonna be free, buddy. See? Isn't that special? Stay tuned for an announcement of the rollout.


SHUSHI TIME, CHECK IT OUT: What we have here are the building blocks of shushi: fresh fish ingredients from Flying Fish, superior knowledge from Hook & Line Sushi Chef Kevin Trinh, and your hunger to learn proper sushi AND eat proper sushi. You eat what you roll, and we make sure your saké glass is not empty. The class, Flying Fish Sushi Class, is THIS SUNDAY at 7pm and still has a couple seats open, so won't you join us? It's just $65 for two+ hours of good time learnin' and eatin' with your friends. Sign up HERE.


KIDS WITH (COOKING) CLASS: On Monday, November 4th, bring the kiddos (6+) to hang with Chef Andre (executive chef at Willamette University and friend of Flying Fish) and put the FUN in fundamental cooking. Kids will learn the basics of cutting, cooking, and eating nutritious, delicious food. This one's $25 for one parent and one child and includes tasty snacks. Sign up HERE.

YO HO HO, COHO 'BOUT TO GO GO GO


Where the color "salmon" comes from


The Coho is goin' but the King has returned. Just a heads up that the season for wild, line-caught Coho Salmon from the Puget Sound is winding down, might have another week or two of it. Stock your freezer now - get a whole fish, we'll fillet it free o' charge.


Just another heads up: after the summer off, certified organic, sustainable farm-raisedKing/Chinook Salmon from Creative Salmon in British Columbia has returned. And that fromOra King Salmon in the Marlborough Sound of New Zealand is steady as she rolls. It's a tasty triple shot of salmon to lead this week's freshness.


FRESH FISH OF THE WEEK

  • Coho Salmon - wild, Washington
  • King/Chinook Salmon - sustainable farm-raised, BC Canada
  • King/Chinook Salmon - sustainable farm-raised, Ora King, New Zealand
  • Steelhead - sustainable farm-raised, Washington
  • Rainbow Trout - sustainable farm-raised, Sauvie Island, Oregon
  • Rainbow Trout - sustainable farm-raised, McFarland Farms, California
  • Rockfish - wild, Oregon, pictured aplenty at right ----->
  • Petrale Sole - wild, Oregon
  • Lingcod - wild, Oregon
  • Pacific Halibut - wild, Alaska - fillets and cheeks

Let's intermit for a second... TO HAWAII. Thought you might like to know that we've got a grand slam of Polynesian pescatarian perfection, including Kampachi, the sustainable alternative to hamachi. Here in its own section is...


THE FRESH HAWAIIAN GRAND SLAM

  • *Kampachi - sustainable farm-raised, Hawaii
  • *Escolar - wild, Hawaii
  • *Bigeye Ahi Tuna - wild, Hawaii
  • *Tombo (Albacore Tuna) - wild, Hawaii

* - Sushi grade


And now, we'll send it over to the underwater creatures with claws and shells and legs and in some cases, a case of the WTFs. Like that live Sea Urchin at right. WTF is that thing? Tell you what it is: it's delicious Uni awaiting your attention, that's what it is. Sea custard, baby. Uni. Urchin.


FRESH SHELLFISH AND SUCH

  • Sea Urchin - wild, California
  • Dungeness Crab Meat - wild, OR/WA, precooked and picked
  • Atlantic Scallops - wild, Massachusetts
  • Manila Clams - sustainable farm-raised, Washington
  • Mediterranean Mussels - sustainable farm-raised, Washington

SMOKED FISH HAS RETURNED,

FRESH OYSTERS NEVER LEFT


Pictured: tonight's World Series TV snack: Flying Fish family-recipe Smoked Salmon, two ways, a giant hunk of double creme brie, nut-based crackers, castelvetrano olives (sorry kalamata, castelvetranos are the best), and a goblet of your favorite ale, whether of the West Coast or East Coast persuasion. Get some hunks of Smoked Salmon to go, or grab a seat at the Flying Fish Oyster Bar and have a nice platter of it. We have Smoked Fish Platters, Bigeye Ahi Tuna Poké, Soups, and beverages of your choice to pair.


Oh - and we have oysters. A dozen varieties as of this writing. A dozen oysters like such as?

FRESH OYSTERS AT THE

FLYING FISH OYSTER BAR

  • Capital
  • Hoxie
  • Netarts
  • Yaquina Petite
  • Yaquina Kumamoto
  • Puget Sound Kumamoto
  • Kokus
  • Shigoku
  • Virginica
  • Kusshi
  • Baywater Sweets
  • Nighttides

EAT BEEF, EAT BEEF, IT'S A MIGHTY FINE FOOD


That little Carman Ranch grass-fed beefPetite Top Sirloin at right is just the starting point. Real deal fall has returned to Portland, so put another log on the fire and fire up the broiler. A suggestion: get it hot, real hot (broiler hot), and put the rack just a few inches from the heat. Whip up a nice hoisin-honey sauce, give both sides of the cuts a brush, and place right on the rack, 2-3 minutes tops on each side. There shouldn't be a lot of juice to leave (they're very lean) but put a cookie sheet or tray underneath just to be safe. Serve and eat immediately. Ahhhhh.


It's BEEF, and it's in the MEAT CASE.


FRESH MEATS IN THE MEAT CASE


FRESH BEEF

  • Carman Ranch, grass-fed, Wallowa Valley, OR: coulotte, top sirloin (pictured), bavette, hangers, short ribs
  • Laney Family Farm, pasture-raised, Canby, OR: flat iron, 85/15 ground beef
  • Painted Hills, pasture-raised, John Day, OR: Bone-in cowboy cut ribeye, boneless ribeye

FRESH PORK

  • Tails & Trotters, Portland, OR: bone-in pork chops, coppa chops

FRESH LAMB

  • Reister Farms, Washougal, WA: loin chops, leg steaks, ground lamb

And now, a break for some chicken and a circular passage to conclude this week's email. Another thanks to our friends at Marion Acres for another fine fresh chicken season, now over. HOWEVER, we will get a few frozen whole chickens and another batch of hearts and livers - inquire within. We'll also have a fresh batch of chicken from Mary's Free Range Chickens in Pitman, California arriving this weekend. Aaaand, for that circular device: we again encourage you to reserve your Thanksgiving Turkey with a simple $25 deposit, but get a taste of Totum Farm with some of their chicken, due to arrive on Monday. If you like that, you'll love the turkey. Turkey.


@FLYINGFISHPDX SIGNOFF AND DISCLAIMER


Typical and necessary disclaimer!


1) All of the above is just this week's freshness. Check the freezers 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!


Cheers,


Lyf Gildersleeve and the Flying Fish Team: Justin, Ryan, Kevin, Scott, Isaiah and Brad


* * *


INSTAGRAM JAM O' THE WEEK:


Shoutout to the homie @suitcasewine - that is one good looking and pretty simple dinner. Broccolini, herbed tagliatelle, and a couple big ol' Atlantic Scallops, sprinkled with Jacobsen Sea Salt. Yessirree.


ABOUT US


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


* * *


PHOTO BY NATALIE GILDERSLEEVE PHOTOGRAPHY: Daddy, daughter, son. Photo by Mama.

FLYING FISH COMPANY * THE MEAT MONGERS * FLYING FISH OYSTER BAR

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

flyingfishcompany.com * themeatmongers.com * flyingfishoysterbar.com