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 FREEFLYING
Current Fresh List ~ February 9 - 16
* = Sushi grade
Oregon/Washington Dungeness Crab (Whole) $$$
Season's in - they're back!!
Oregon/Washington Dungeness Crab Meat $$$
Precooked and picked
Creative King/Chinook Salmon $$$
Certified organic farm, Canada
ORA King/Chinook Salmon $$$
Sustainable farm-raised, New Zealand
Hawaii Bigeye Ahi Tuna* $$$
Cherry red flesh, deep tuna flavor
Hawaii Tombo* $$$
Wild Albacore Tuna from the deep blue Pacific
California Mackerel $$$
Bold with confidence
Oregon Petrale Sole $$$
Mild & nutty, buddy
Oregon Rockfish $$$
White, flaky, and chunky
Striped Bass $$$
Sustainably raised offshore from Mexico
True Cod $$$
Washington Steelhead $$
Melts in your mouth. Sustainably raised
Rainbow Trout $$
Vegetarian fed, McFarland Farms, California
Manila Clams $
Shucked Oysters $$
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.
OPEN YOUR CALENDAR APP, WE GOT SOME DOTS FOR YA
Happy Snow Day, Portland!!!
Yo, we have to start here: Y'all KILLED IT out there this week! Thank you thank you THANK YOU for all your support at Shuck Portland, the Rose City's premier oyster festival. It's been a wonderful week thinking about, talking about, and eating about some oysters. Just ask our homie Drew Carney from KGW. Or our pals at the Right at the Fork podcast.
More importantly, we raised some serious bucks for The Wetlands Conservancy and WEBS (Watershed, Estuary, Beach & Sea). Those organizations, in partnership with the Confederates Tribes of Siletz Indians and Oregon Oyster Farms, will use these proceeds to continue restoration efforts in rebuilding native oyster populations along the Oregon Coast, particularly the Yaquina and Netarts Bays.
And there's one night left to Shuck! That pic right there, gratuitously lifted from the official @shuckportland Insta feed, showcases the grilled oysters with chermoula sauce at Imperial, one of 25 participating restaurants in Shuck. Go to them tonight (all of them! you have a full night ahead!), hit that special dish, and support the efforts outlined above. See the full list of restaurants HERE. (The Flying Fish Oyster Bar's is two-buck-shuck Kokus - grab a dozen!)
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COMING ATTRACTIONS AT PROVIDORE FINE FOODS
And the fun doesn't stop when the Shuckin's over.
- FLYING FISH VALENTINE'S DINNER WITH CHEF ANDRE & CAP'N LYF: Show your love your love with a 12-course dinner from Chef Andre's executive hands featuring Cap'n Lyf's freshest fishes and meats plus Josh's crispy Rubinette produce. The wine pairing's included in the price of admission. We only have a couple seats left for each sitting, so git on it! That's Thursday, February 14th (obvs). 5:30pm seating tix HERE; 8pm seating tix HERE.
- PROVIDORE TURNS THREE, CELEBRATE WITH US IN THREES: Where DOES the time go? Three years already??? Sheesh! Feels like that pic above was taken just yesterday, when a 1920s car dealership building was being converted to a European-by-way-of-Pacific-Northwest marketplace. Adaptive reuse is the way to go. STOP DEMOLISHING PORTLAND. What were we saying? Oh! We are THREEEEEE! Come celebrate with us a week from today, Saturday, February 16th, as we're celebrating with three buck samplers across the market, including: $3-for-2 oysters; $3 glasses of cava; $3 bags of heirloom oranges; $3 tulips; $3 Woodblock chocolate cookies; $3/lb specialty citrus; and moooore. Next weekend!
Aaaand, if local food systems and how it relates to nutrition is your thing, then the Food as Medicine Symposium coming next weekend is YOUR THANG. Cap'n Lyf wil speak on sourcing sustainable food in a green washed world next Saturday at 9:30am. The symposium is Saturday & Sunday at the National University of Natural Medicine over by the Ross Island Bridge. Peep the full schedule HERE.
And so, to the fishes.
No one has ever made that joke before. NO ONE.
And now, a moment for the Mackerel. For some reason, the general American populace has never been a fan of the Mackerel. Fortunately, you, our beloved Flying Fish audience, are a bit more sophisticated. The average Pacific Mackerel is a skinny dude, gets up to about two feet long and about 6 pounds; summers in Washington, winters in the Baja. They've a bold flavor, which may explain the low profile, but think of taleggio cheese or lutefisk. Stinky but delicious! Mackerel ain't even that bad. Gochukang sauce is the go-to Korean flavor enhancer, and we won't disagree. Check out THIS RECIPE for Korean grilled mackerel and get to grillin'.
It's mackerel, and it kicks off this week's transcendental études of the sea.
FRANZ FISZH LISZT
- Mackerel - wild, California
- Rainbow Trout - sustainable farm-raised, McFarland Farms, California
- King/Chinook Salmon - sustainable farm-raised, Ora King Salmon, New Zealand
- King/Chinook Salmon - sustainable farm-raised, Creative Salmon, BC Canada
- Steelhead - sustainable farm-raised, Washington
- Petrale Sole - wild, Oregon
- True Cod - wild, Oregon
- Rockfish - wild, Oregon
- Striped Bass - sustainable ocean farm-raised, Mexico
- Branzino - sustainable farm-raised, Greece
- Bigeye Ahi Tuna* - wild, Hawaii
- Tombo (Albacore Tuna)* - wild, Hawaii
* - Sushi grade
There went the spines, here go the shells. For your first movement, might we suggest some mussels in a hot mix of white wine, garlic, lemon juice and butter with shallots and tarragon? You could really keep going with that recipe. It's like an unfinished symphony.
FRANZ SCHUBERT SCHELLFISCH
- Atlantic Scallops - wild, Massachusetts
- Dungeness Crabs - wild, Oregon/Washington
- Dungeness Crab Meat - precooked and picked, wild, OR/WA
- Mediterranean Mussels - sustainable farm-raised, Washington
- Manila Clams - sustainable farm-raised, Washington
- Shucked Oysters - Willapa Bay, Washington
NINE FOR NINTH
As in, nine oyster varieties for this ninth day of February, twenty nineteen. Pictured at right is the famous Kumamoto, which Drew Carney didn't even chew. CHEW, DREW! You're welcome to shoot like Drew here at the Flying Fish Oyster Bar, but we advise chewing for maximum flavor. But it's your world, yo. Doowutchyalike. YOLO.
NINE OYSTERS FOR THE NINTH*
- Baywater Sweet
- Chelsea Gem
- Kokus - two-buck-shucks through TONITE ONLY for this last night of SHUCK PORTLAND
* - Number subject to change, up or down yr gullet
And please don't forget our rotating menu of fresh and seasonal dishes. Things like ceviche and poké and lomi lomi, plus rotating soups and rotating beers and wines and sakés. Rotating smoked fish dishes with rotating sides and rotating garnishes. Get in the rotation. At the Flying Fish Oyster Bar. Rotate.
WE FRENCHED THAT LAMB
Now that's a pretty picture, Saveur. The tasty mag with tasty tips advises using rosemary, thyme, and some smashed up garlic cloves to make the most of your Frenched Rack of Lamb. Frenched means the bones have been trimmed of unusable parts for maximum presentation. Again: see that pic at right. And if you want MAX max presentation, interweave the bones for the guard of honor. Allons enfants de la Patrie!
Frenched rack of lamb, fresh and in store from our pals at Reister Farms, the best lamb in the land and a good Meat Monger partner for years.
FRESH MEAT FROM THE MEAT MONGERS
- Reister Farms, Washougal, WA: frenched rack of lamb, loin chops, ground lamb, stew meat
And now, a grouping based solely on the 1951 Looney Tunes short film Rabbit Fire, known for its Bugs and Daffy exchange, "Duck season! Rabbit season!" &c.
FRESH RABBIT & DUCK
- Nicky Farms, Portland OR: Rabbit
- Grimaud Farms, San Joaquin Valley, CA: Muscovy duck breasts and legs
WAGYUR TAIL FOR WAGYU VALENTINE'S DAY BEEF
With this final mention of the Hallmark Holiday we really want you to celebrate with fresh food being marketed to you from our commercial retail operation, we hope you'll consider Wagyu Beef. Look at its photogenic marbling at right, straight from the source at Snake River Farms. This Japanese-American modern classic is in stock for the first time in a while, so maximize your Valentine's romance, assuming you're not already dining with us. (We'd like you to if you'd like to! 5:30pm seating HERE, 8pm seating HERE, Thursday, February 14.)
- Snake River Farms, Boise, ID: Wagyu beef, various cuts
- Carman Ranch, grass-fed, Wallowa Valley, OR: New York strip, flank steak
- Painted Hills Natural Beef, John Day, OR: Bone-in ribeye, boneless ribeye
- Laney Family Farms, Canby, OR: Flat iron, sirloin tip, 85/15 ground beef
- Tails & Trotters, Portland, OR: Bone-in pork chops, coppa, pork belly
HOUSE-MADE MEAT PRODUCTS
- Bulk breakfast sausage
- Various sausage links
PLEASE NOTE: Cuts and supply subject to change, what with being a market and all. Inquire within, and do check out the freezer for further options still. Thank you.
@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: Justin, Ryan, Andre, Kevin, Scott, Nic and Brad
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INSTAGRAM JAM O' THE WEEK:
Yo, @tranced_eats, that is one snazzy azz photo of the Flying Fish Oyster Bar. Thanks for poppin' in, thanks for SHUCKIN'!
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: Juni heart. ️
FLYING FISH COMPANY * THE MEAT MONGERS * FLYING FISH OYSTER BAR
2340 NE Sandy Blvd * Portland, Oregon 97232 * 971-806-6747