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

FREE delivery with promo code SMOKEDSALMON

Join our Email Newsletter and Follow Us on Social Media:

Current Fresh List ~ July 12 -19 or so

* = Sushi grade

*** FRESH FISH ***

• Accurate as of 7/12

Copper River Sockeye Salmon $$$

Best of the best, Alaska

Yakutat Sockeye Salmon $$$

Same exceptional fish, different Alaska source

Columbia River King/Chinook Salmon $$$

Tribal caught, dipnet

Ocean King/Chinook Salmon $$$

Wild, longline, Pacific Ocean (OR)

Ocean Coho Salmon $$$

Wild, Garibaldi OR

King/Chinook Salmon $$$

Sustainable farm-raised, Ora King NZ

Alaska Halibut $$$

Meaty fillets and sweet cheeks

Hawaii Bigeye Ahi Tuna* $$$

The classic, always in stock

Hawaii Tombo* $$$

AKA Albacore Tuna

Oregon Rockfish $$$

Chunky fillets

Chilipepper Rockfish $$$

Wild from California

Oregon Lingcod $$$

Flaky deliciousness

Massachusetts Monkfish $$$

Poor man's lobstah

Washington Steelhead $$

Melts in your mouth. Sustainably raised

Rainbow Trout $$

Vegetarian fed, McFarland Farms, California

Mediterranean Branzino $$$

Whole fish, 1 lb apiece, from Greece


*** FRESH SHELLFISH ***

• Accurate as of 7/12

Oregon Bay Shrimp $$

Lil dudes, wild, cooked and peeled

Dungeness Crab Meat $$

Cooked and picked, ready to eat

Mediterranean Mussels $

Actually grown in Puget Sound, go figure

Atlantic Scallops* $$$

Dry pack, chemical free (Massachusetts)

Manila Clams $

Washington

Savory Clams $

Washington

*** FRESH OYSTERS ***

• Accurate as of 7/12

  • Baywater Sweet
  • Capital
  • Eld Inlet
  • Fat Bastard
  • Fjord Lux
  • Kokus
  • Kumamoto
  • Kusshi
  • Netarts
  • Sea Cow
  • Shigoku
  • Summerstoned
  • Tidepoint


*** 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.

SLAMMIN' SUMMER SALMON


We're salmon. (Salmon.) And I hope you like salmon too.


We begin here with a big plate of a big fish... because we can. Chef Andre's been knocking it out of the park - Terminal 2 Park??? - with his small plates in-house at the Flying Fish Oyster Bar. Pictured above, a slightly seared hunka hunka salmon love with roasted pepper purée - read more about that HERE, then bring your appetite on Thursday, August 29th when the man with the pan hosts a popup dinner here at the shop. Save the date now, sign up next week. Follow us on the Facebork and Instergran and Twiddler - we'll put the announcement out there somewhere sometime.


Also! Flying Fish Sushi Class will return from sabbatical in September AND October. Level 2 in September, Level 1 in October. You read that right. It's magic. Details to come.


ALSO! Next weekend, Portland Night Market. We'll be there, shuckin' in real time. July 19 & 20, PDX NM, 100 SE Alder St.


All right? All right. On to the freshies.

LIKE WE WERE SAYING, SLAMMIN' SUMMER SALMON


Once again, photo by Natalie Gildersleeve. Go 'head, mama.


Fish, fish, wonderful fish. Salmon, salmon, bountiful salmon. Tis your season and tis our realm. We love you, salmon, for all you give. Amen.


Summer Salmon's coming atcha fresh six ways and change, and it looks like this:


FRESH SUMMER SALMON SIX PACK+

  • Chinook/King Salmon - wild, dipnet, tribal caught, Columbia River
  • Chinook/King Salmon - wild, hook & line caught, Pacific Ocean (Oregon)
  • Chinook/King Salmon - sustainable farm-raised, Ora King Salmon, New Zealand
  • Coho Salmon - wild, Pacific Ocean (Oregon)
  • Sockeye Salmon - wild, Copper River, Alaska
  • Sockeye Salmon - wild, Yakutat, Alaska
  • Steelhead - sustainable farm-raised, Washington
  • Rainbow Trout - sustainable farm-raised, McFarland Springs, California

DID U KNOW: The official state fish of Alaska is the Chinook Salmon? I mean, that's cool, but they have an embarrassment of riches in fishes, so were it up to us, especially in summertime, we'd say the official state fish of Alaska is Pacific Halibut, pictured at right by Natalie. Big, chunky fillets; sweet, tender cheeks. Have it as you like, it's Halibut, it's fresh, and it's here.

FRESH WHITE FISHES FOR NICE FRESH DISHES

  • Pacific Halibut - wild, Alaska, fillets and cheeks
  • Rockfish - wild, Oregon, fillets
  • Chilipepper Rockfish - wild, California
  • Lingcod - wild, Oregon
  • Branzino - sustainable farm-raised, Greece, whole fish
  • Monkfish - wild, Massachusetts
  • Anchovies - wild, California (not really a whitefish, but this seemed like a good place to mention this)

SECTION BREAK FOR HAWAII


Tuna two times. That's it in a nutshell, but for the sake of consistency and a good bullet point jam, here we go.


TWICE IS NICE FOR FRESH HAWAIIAN TUNA

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

* - Sushi grade


Oregon Albacore's on its way too - so close we can taste it. Stay tuned, we'll announce it the second Tre-Fin gives us the heads up.


THE SHELLFISH SCOOP


We'll lead off this last section o' seafood with a big ol' scoop of Manila Clams, the Taylor Shellfish classic. There's a million ways to prepare and eat them, and rather than pick one, we'll just point you to this amazing recipe section at Taylor HERE. Pick and choose, mix and match, get some Manilas AND some Savories. We've got em both in our Shellfish Section going live right here:


FRESH SHELLFISH FO SHO

  • Manila Clams - sustainable farm-raised, Washington
  • Savory Clams - sustainable farm-raised, Washington
  • Mediterranean Mussels - sustainable farm-raised, Washington
  • Atlantic Scallops - wild, Massachusetts
  • Bay Shrimp Meat - wild, Oregon, cooked and peeled
  • Dungeness Crab Meat - wild, OR/WA, cooked and picked

SMOKED FISH STUFF


Occasionally, we remember to mention our family recipe Smoked Fishes. This is one such time! Do reach for Flying Fish Smoked Steelhead, it's bomb dot com, if we might speak so 2010 about it. We've also got smokies from the Other Guys, and all of the above are on this easy-to-read-for-consistency's-sake bullet point list.


SMOKED STUFF TO GO

  • Flying Fish Family Recipe Smoked Steelhead
  • Idaho Smoked Trout
  • Ekone Smoked Scallops
  • Ekone Smoked Oysters (Lemon Pepper)
  • Ekone Smoked Oysters (Original)

SUMMERTIME AT L'OYSTER BAR de FLYING FISH


Breathe in that brine.


Sunny and in the 80s? Come inside, sidle up at the nice wooden bar in a comfortably air conditioned space converted from a 1920s car dealership, and have yourself a cold taste of the ocean. At press time, we have 13 varieties of Pacific Northwest oysters for your slurping pleasure. Here they go!


BAKER'S DOZEN OF OYSTERS

  • Baywater Sweet
  • Capital
  • Eld Inlet
  • Fat Bastard
  • Fjord Lux
  • Kokus
  • Kumamoto
  • Kusshi
  • Netarts
  • Sea Cow
  • Shigoku
  • Summerstoned
  • Tidepoint

And here is your standard reminder that the Flying Fish Oyster Bar has a rotating menu of seasonal and fresh dishes coming out of Chef Andre's kitchen. LIKE SUCH AS: Ceviche with wild local Rockfish, veggies, and coconut milk. LIKE SUCH AS: Lomi Lomi Salad featuring raw Ora King Salmon with sesame oil-based sauce served over local organic greens with a creamy wasabi horseradish dressing. Mm. Hmm. Other stuff too like smoked fish platters and soups. Beer and wine and saké too. All good, all here. Check the board, ya dingus.

FINALLY, THE MEAT


Stick a fork in it, it's ready to eat


The same forecast mentioned above means serious grillin' weather, so we're gonna get right into the serious grillin' meats without any fanfare. Watch it happen RIGHT NOW.



FRESH LOCAL/REGIONAL MEATS OF FANCY


BEEF - Painted Hills Natural Beef - John Day, OR

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

BEEF - Laney Family Farms - Canby, OR

  • Flat iron
  • Tri-tip
  • Cross cut short ribs (flanken)
  • Ground beef

BEEF - Carman Ranch - Wallowa Valley, OR

  • Bavette
  • New York strip
  • Flank

REISTER GOT LEGS, THEY KNOW HOW TO USE EM


And now, a moment for the Reisters. In year 63 of operation, the Reister family raises and cares for Corriedale and Columbia brood sheep on over 130 acres in Washougal, Washington. They're on their third generation of family owned lamb rearing, and for that, we are grateful. We're also proud to offer it fresh right here (leg pictured at right), with these cuts at present:


LAMB - Reister Farms - Washougal, WA

  • Leg steaks
  • Loin chops
  • Kabob meat
  • Ground lamb

And to wrap things up: the white meat, the dark meat, and the other white meat. Here it goes!


PORK - Tails & Trotters - Portland, OR

  • Bone-in pork chops
  • Coppa steaks

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

  • Whole bird
  • Parts (breasts, legs, thighs, wings, innards)


@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: CJ, Ryan, Andre, Kevin, Scott, Charles and Brad


* * *


INSTAGRAM JAM O' THE WEEK:


"Super fresh rockfish and black cod for fish chowder..." @fredjones9000, that looks like the beginning of something beautiful.


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: Half Juni.

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