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!
FREE delivery with promo code SMOKEDSALMON
Current Fresh List ~ March 22 - 29
* = Sushi grade
Alaska Halibut $$$
Big boys are back - fillets and steaks
Oregon/Washington Dungeness Crab (Whole) $$$
Oregon/Washington Dungeness Crab Meat $$$
Precooked and picked, in a tub to go
Creative King/Chinook Salmon $$$
Certified organic farm, Canada
ORA King/Chinook Salmon $$$
Sustainable farm-raised, New Zealand
Alaska True Cod $$$
Big, flaky, mild
Hawaii Opelu Kala* $$$
Unicornfish, awesome sashimi
Hawaii Bigeye Ahi Tuna* $$$
Cherry red flesh, deep tuna flavor
Hawaii Kampachi* $$$
Hawaiian delicacy raised at sea
Hawaii Tombo* $$$
Albacore Tuna, Hawaii style
Oregon Rockfish $$$
Meaty white fish
Oregon Petrale Sole $$$
Get nutty for nutty flavors
Oregon Black Cod/Sablefish $$$
Rich & delish
Washington Steelhead $$
Melts in your mouth. Sustainably raised
Rainbow Trout $$
Vegetarian fed, McFarland Farms, California
Manila Clams $
Purple Varnish Savory Clams $
Shucked Oysters $$
Heat up the BBQ. Willapa Bay, WA
Mediterranean Mussels $
Actually grown in Puget Sound, go figure
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
And lots more fish and meat in the freezer.
FLYING FISH: TASTE THE RAINBOWS
Pretty nice pic, innit? Big shout to our friend and food stylist Matthew from Wilder Projects and Photographer/lyf's wife Natalie for arranging a killer photo shoot at the shop. We have a bunch of these we'll be rolling out in the coming days, weeks, etc. The stuff tastes pretty so it should look pretty too. And leading the brigade is this handsome devil, good ol' Rainbow Trout, raised in a sustainable aquaculture system with naturally powered water raceways from the Sierras in California. More interestingly, McFarland Springs Farm, near Lassen Volcanic National Park, raises their trout on a vegetarian diet - freeing up smaller fish like anchovies and sardines from being ground up as fishmeal. It's a clean and tasty trout - and that's a clean and tasty pic of it above.
Speaking of of vegetarian fishes... NEW PRODUCT ALERT: Unicornfish. What what! Picture what you think a unicornfish looks like, and it is exactly that. (Maybe.) (It was not available at the photo shoot.) Unicornfish - Opelu Kala in the Hawaiian language - hang low near coral reefs, feeding on red algae and zooplankton. And it's caught by divers! That's dedication. It's got a bold taste that's wonderful as sashimi, but also great put onto a super hot grill for, like, a minute a side.
And before getting right into the fish list of freshness, buried here in the third paragraph but slightly redeemed by the photo at right: the return of fresh Pacific Halibut! Alaska's fishermen and women celebrate the start of spring with the start of Halibut season, and we've got the goods.
Now then, the fish list.
FISH LIST OF FRESHNESS
- Rainbow Trout - sustainable farm-raised, McFarland Springs, California
- Pacific Halibut - wild, Alaska, fillets and steaks
- Opelu Kala (Unicornfish)* - wild, diver caught, Hawaii
- Tombo (Albacore Tuna)* - wild, Hawaii
- Bigeye Ahi Tuna* - wild, Hawaii
- Kampachi* - sustainable farm-raised, Hawaii
- Petrale Sole - wild, Oregon
- Rockfish - wild, Oregon
- Black Cod/Sablefish - wild, Oregon
- Branzino - sustainable farm-raised, Greece
- Striped Bass - sustainable farm-raised, Mexico
- King/Chinook Salmon - sustainable farm-raised, Ora King Salmon, New Zealand
- King/Chinook Salmon - sustainable farm-raised, Creative Salmon, Canada
* - Sushi grade
KEEP CLAM AND CARRY ON
[Sic.] That scoop o' Clams on the right is another good one from the photo shoot with Matthew that kinda verges into tromp l'oeil territory, don't it? Looks like Chef Andre's standing off to the left, holding that scoop of clams over the varnished bar at the Flying Fish Oyster Bar, an errant cup of chunky mignonette in the bokeh background and a drip of catsup someone forgot to wipe up. But no! That's Andre's apron and you got tricked by aperture! Ha ha! Zinnnnnnnnnng!
That's the tune (Ha ha! Zinnnnnnnnnng!) you'll sing when sampling Manila Clams - steamed with garlic, sautéd in beer, chopped up in a chowdah. Hey, you do you. They're all correct answers, and they are only a scratch of the surface of culinary creativity available in this week's shellfish list of freshness.
SHELLFISH LIST OF FRESHNESS
- Manila Clams - sustainable farm-raised, Washington
- Dungeness Crab - wild, OR/WA
- Mediterranean Mussels - sustainable farm-raised, Washington
- Geoduck - wild, Washington
- Atlantic Scallops - wild, Massachusetts
MEET ME AT THE BAR
And then at right - this one's a tromp l'oyster. Know what I mean?
As of this writing - a favorite qualification of this usually-weekly email, as longtime readers may have noticed - the Flying Fish Oyster Bar is rockin' a ten spot of local/regional oysters, all for shuckin', all for you. All of em from Washington except for Netarts, that one's an Oregonian. Just like you.
OYSTERS AT THE OYSTER BAR
- Goose Point
- Fat Bastard
Oyster menu may vary. Doop doop doo.
The Oyster Bar menu may vary too, but you can pretty much always count on smoked fish platters with our family recipe fishes (salmon, steelhead, and sablefish are typically constants) who leave you with a smoky-salty-sweet sensation. Ceviches, pokés, chowders, soups... what season is it? Check the menu, it's fresh.
MEAT ME AT THE BAR
This photo at right is not from the photo shoot, but is actually taken from the future - this Sunday, grillin' weather, when you've got the sampler rockin' your grill. Steaks, chicken, sausage, and a cornucopia of veggies.
The Meat Mongers: taste the rainbows.
The meat list of freshness this week largely resembles last week's, and if you've been eating meat, we suspect that frank admission is not met with much disappointment.
Oh! Also wanted to give the heads up that Totum Farm's pasture raised chicken will return soooon - aiming for first week of April. No foolin'. Here then, is the...
MEAT MONGERS MEAT LIST OF FRESHNESS
FRESH PORK - Tails & Trotters - Portland, OR
- Porterhouse chops
- Bone-in chops
FRESH BEEF - Carman Ranch - Wallowa Valley, OR
- Flank steak
- Short ribs
- Top sirloin
FRESH BEEF - Laney Family Farms, Canby, OR
- Skirt steak
- Flat iron
- Sirloin tip
- Ground beef
- Stew meat
FRESH LAMB - Reister Farms, Washougal, WA (pictured at right)
- Ground lamb
- Loin chops
- Chicken - whole bird and parts - Mary's Free Range Chickens, Pitman, CA
- Duck eggs - Mary's Free Range Chickens, Pitman, CA
- Chicken eggs - Scratch Farms, Estacada, OR
FRESH HOUSEMADE MEAT STUFF
- Mild Italian Pork Sausage Links
- Bulk Breakfast Sausage
- Rabbit - Nicky Farms, OR
MEET ME WITH A KNIFE?
(Weird way of keeping the theme going, Brad.) Seriously though, if you'd like to get in on the next Knife Skills & Fish Filleting Class, git on it quick as there are only a couple seats left. Pictured at right, Chef Andre in a January class... pictured soon, Chef Andre, Cap'n Lyf, and you? Deets and signup below.
The 4/20 jam needs some heads! Lyf's going either way, but he'd love for you to come along. We'll park the Cascadia Cruiser for another trip - you can drive yoself and join us after a morning hike if you like.
Also, quick heads up: Next weekend, Lyf will be shucking oysters and serving poké at SNACKFEST, a new gig from the Portland Night Market folks. That's next Friday and Saturday, details HERE.
- KNIFE SKILLS & FISH FILLETING CLASS: Chef Andre Uribe and Flying Fish Cap'n Lyf Gildersleeve bring back the sharp knives and the sharp wit in this popular class. We'll go over proper handling, sharpening, cleaning, and using of knives: on veggies, on meats, on fishes. We'll have snacks and we'll have a good ol' time - $30 for an intimate set, info and signup HERE. That's Monday, April 1st at 7pm.
- 4/20 JAM AT MARION ACRES & SAKÉONE: Join us for an Earth Day/Easter/4/20 weekend to remember on a visit to Marion Acres' cows, chickens, and turkeys, followed by a tour of the SakéOne brewery, one of America's only saké manufactories, right here in Orygun. Just $30 for the day and that includes lunch. Get down HERE. That's Saturday, April 20th, 9am-3pm or so.
@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!
Lyf Gildersleeve and the Flying Fish Team: CJ, Ryan, Andre, Kevin, Scott, Kyle, Charles and Brad
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INSTAGRAM JAM O' THE WEEK:
"Always smiling and full of helpful information." That's how @nickyfarms describes Lyf in this really nice customer appreciation post. In a way, that's sort of Flying Fish's ethos. Yes we sell fresh fish and meat and oysters, but we want to provide helpful information on all our products and do it in a friendly way that makes YOU feel appreciated. Customer appreciation all around. Cheers to ya, Nicky Farms!
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.
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Thank you for supporting our family-owned business.
- Lyf, Natalie, Juniper, and Miles Gildersleeve
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PHOTO BY NATALIE GILDERSLEEVE PHOTOGRAPHY: This guy. Miles and his new hat.
FLYING FISH COMPANY * THE MEAT MONGERS * FLYING FISH OYSTER BAR
2340 NE Sandy Blvd * Portland, Oregon 97232 * 971-806-6747