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 ~ September 6 - 13 or so

* = Sushi grade

*** FRESH FISH ***

• Accurate as of 9/6

Ocean Coho Salmon $$$

Wild, SE Alaska

King/Chinook Salmon $$$

Wild, Columbia River (OR)

King/Chinook Salmon $$$

Sustainable farm-raised, Ora King NZ

Oregon/Washington Albacore* $$$

Day boat tuna is THE BEST

Pacific Halibut $$$

Wild, Alaska, big flaky fillets & sweet tender cheeks

Black Cod/Sablefish $$$

Wild, Oregon, rich & delish

Hawaii Bigeye Ahi Tuna* $$$

The classic, always in stock

Oregon Rockfish $$$

Chunky fillets

Bocaccio Rockfish $$$

Fillets from California

Lingcod $$$

Wild, 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


*** FRESH SHELLFISH ***

• Accurate as of 9/6

Dungeness Crab Meat $$

Local, 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

Shucked Oysters $

Willapa Bay, WA

Squid $$

Wild, California

*** FRESH OYSTERS ***

• Accurate as of 9/6 - always rotating varieties, inquire within

  • Aphrodite (Washington)
  • Capital (Washington)
  • Disco Hama (Washington)
  • Kaipara (New Zealand)
  • Kokus (Washington)
  • Kumamoto (Washington)
  • Kusshi (Washington)
  • Luna Bella (Washington)
  • Pickering Passage (Washington)
  • Shigoku (Washington)
  • Summerstone (Washington)
  • Torkes (Oregon)
  • Totten Inlet (Washington)
  • Virginica (Washington, with East Coast roots)


*** 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.

COVERING YOUR NEED TO KNOW BASES


Salmon sashimi and real deal Oregon Coast Wasabi


Imagine the possibilities. We try to, and we've been thinking Salmon Sashimi with fresh shaved Oregon Coast Wasabi is the move. Soy sauce and lemons, sure, but you really don't need em.


It's a good looking dish if we do say so, and it's another one from the Nat-Matt-Palate, emphasis on last syllable: "Nat-Matt-PaLAT." Which is kinda funny considering it's more of a PALETTE, but you can taste the PALATE. We could put all this wordplay on a PALLET and PAL IT with all the food scraps heading for the compost pile. (What?)


It's Natalie Gildersleeve's photography with artistic direction from Matthew Wilder, and it's the spread of photos that appear in these here newsletters and on the Flying Fish social media world.


Hey, wanna hear about fresh fish and meat?



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WE DELIVER FOR FREE*


But first! You can order our fish and meat online, and for first-time home delivery (up to $20 in delivery and packaging fees), we'll bring it to ya free. Peruse the shop on our Mercato (not to be confused with the Mercato on Foster, which is also awesome), and use the promo code FREEDELIV1ST when you're ready to check out. (One time only, obvs.)


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OKAY, NOW THE FISH


Halibutter baby


Talk about a Big Fish. That butter basted hunka Halibut right there is about ready to take off the stove and flake out into fish tacos. Shred up some savoy cabbage, zest some lime, chop some cilantro, mash some avocado. Salt and pepper to taste. Other accessories are fine but unnecessary. It's Pacific Halibut and it leads the charge on this week's white fish freshness.


FRESH WHITE FISHES

  • Pacific Halibut - wild, Pacific Ocean (Alaska), fillets
  • Black Cod/Sablefish - wild, Pacific Ocean (Oregon)
  • Rockfish - wild, Pacific Ocean (Oregon)
  • Bocaccio Rockfish - wild, Pacific Ocean (California), fillets
  • Lingcod - wild, Pacific Oceam (Oregon)
  • Branzino - sustainable farm-raised, Greece


A FISH OF WHITE; A FISH OF RED; PERHAPS A FISH OF TUNA INSTEAD


Again, a nod to our photo team for that beauty on the right which will segue the words in this production. At left, the white, the Halibut, already discussed. At center, old aloha reliable, Hawaiian Bigeye Ahi Tuna. At right, the local Chinook Salmonyou're probably on your way here for. The tuna and salmon get their own section, happening right here.


TUNA VS SALMON, THE FRESHNESS

  • Bigeye Ahi Tuna* - wild, Pacific Ocean (Hawaii)
  • Albacore Tuna* - wild, Pacific Ocean (Oregon/Washington)
  • Coho Salmon - wild, Pacific Ocean (Oregon)
  • Chinook/King Salmon - wild, Columbia River
  • Chinook/King Salmon - sustainable farm-raised, Ora King Salmon, New Zealand
  • Rainbow Trout - sustainable farm-raised, McFarland Springs, California
  • Steelhead - sustainable farm-raised, Washington

TUB TALKIN'


Dungeness Crabmeat, without the hassle. That's just plain old convenience from your friends at Flying Fish. We get em, we cook em, we pick em, we put em in a tub for ya.

All you need to do is open up and say ahh. (We only feed it to you if you ask. That is extra on the Mercato delivery.)


Crab bisque? Crab mac & cheese? Crab rangoon? Crab cakes? Crab cakes benedict? Look, the answer is yes, it's always yes, and the question is "what do I do with all this Dungeness Crabmeat in a tub to go?" Shoutout to Sunset mag - check out their reccos HERE.


FRESHELLFISH

  • Dungeness Crabmeat - wild, Oregon/Washington
  • Manila Clams - sustainable farm-raised, Washington
  • Savory Clams - invasive species harvested from local oyster beds in Washington - help reduce their population by eating them
  • Squid - wild, California
  • Mediterranean Mussels - sustainable farm-raised, Washington
  • Atlantic Scallops - wild, Massachusetts

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OYSTERS FOR TWO TOUCHDOWNS


Two touchdowns? More like two oysters. Order more.


This email always ends with a disclaimer that what you're reading was in fact true and accurate at the time of its writing. "Just what I was feeling at the time. Vibe with me." Perhaps nowhere is this more true than on the Flying Fish Oyster Bar oyster menu, which vibes with our customers' tastes. Many get em to go, many have em in house. We accommodate YOU and your vibe, with the oysters available at the time. And at the time of this writing, we have two touchdowns worth of oysters, the extra points are good. Here goes the current 14 spot:


OYSTERS AT THE OYSTER BAR

  • Aphrodite (Washington)
  • Capital (Washington)
  • Disco Hama (Washington)
  • Kaipara (New Zealand)
  • Kokus (Washington)
  • Kumamoto (Washington)
  • Kusshi (Washington)
  • Luna Bella (Washington)
  • Pickering Passage (Washington)
  • Shigoku (Washington)
  • Summerstone (Washington)
  • Torkes (Oregon)
  • Totten Inlet (Washington)
  • Virginica (Washington, with East Coast roots)

As always, hit the menu for the latest dishes - ceviches, pokes, smoked fish platters, salads... mix and match, please enjoy.


And while we're here talking Flying Fish Oyster Bar bidness, a couple places for you to catch us on the road, on the go:

  • Snack Fest - The same crew who begot Portland Night Market are soon to beget Snack Fest PDX. Not to be confused with the Snack Fest in your kitchen every night at 10, this Snack Fest brings together vendors from across town for demos, breakouts, entertainment, and duh, FOOD. We're organizing the Seafood Pavilion with oysters, poke, ceviche, and sushi. That's Friday and Saturday September 27 & 28, same place as Night Market (100 SE Alder, by the train tracks), more info HERE.
  • Wild About Game - Then the following weekend, Nicky USA's 19th annual Wild About Game goes live up the mountain in Welches. Eight killer chefs from Portland and Seattle will compete in a game cooking competition, and we'll be there with our oyster-poke-etc spread as well. That one's Sunday, October 6th, more info HERE.

An unrelated reminder: pick up Portland Monthly's Seafood Guide while it's still on the stands. Flying Fish has opinions to share.


And speaking of meat...

ATTENTION STEAK HOLDERS



Just kidding, we have nothing important to say here, just wanted to get back into the wordplay. STEAK HOLDERS. You too can be a steak holder with at least seven different steak selections to warm you up on a cool and cloudy kinda weekend. The beef is big and fresh and all from Oregon. Cheers to YOU, Oregon ranchers - we appreciate all the open space AND all that fresh beef warming our souls.


FRESH MEATS, BEGINNING WITH THE STEAKS

Cuts may vary. Inquire within.


BEEF - Laney Family Farms - Canby, OR

  • Flat iron STEAK
  • Tri-tip STEAK
  • Ground beef

BEEF - Painted Hills Natural Beef - John Day, OR

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

BEEF - Carman Ranch - Wallowa Valley, OR

  • Coulotte STEAK
  • Top sirloin STEAK
  • Flank STEAK
  • Ground beef (1 lb frozen packages)

CHICKEN - Totum Farms - Philomath, OR - Pasture raised, Non-GMO

  • Whole bird
  • Breasts
  • Thighs
  • Livers
  • Hearts

PORK - Tails & Trotters - Portland, OR

  • Shoulder roast
  • Bone-in pork chops
  • Coppa steaks

LAMB - Reister Farms - Washougal, WA

  • Leg steaks
  • Ground lamb
  • Loin chops

And here is an incomplete list of other things you will find at our shop, inside Providore Fine Foods market.


HOUSE-MADE STUFF AND OTHER THINGS

  • Family Recipe Smoked Fishes
  • House-made Chicken Sausage
  • House-made Chimichurri
  • Chicken eggs
  • Duck eggs
  • Quail eggs
  • Milk
  • Muscovy duck breasts
  • Pork Lard
  • Duck fat
  • Rabbit
  • Cuttlefish (squid) ink
  • Miso Paste
  • Pickled ginger
  • Sushi vinegar
  • Wasabi root

Is that enough? That's enough. Thank you, drive through.


@FLYINGFISHPDX SIGNOFF AND DISCLAIMER


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!


Cheers,


Lyf Gildersleeve and the Flying Fish Team: CJ, Ryan, Andre, Kevin, Scott, Charles and Brad


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INSTAGRAM JAM O' THE WEEK:


REMINDER: Always ask us where our fish (and meat) come from. @mouthypod says so - in fact, they have a whole podcast talking with Lyf about why it's important. Listen to that HERE.


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


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PHOTO BY NATALIE GILDERSLEEVE PHOTOGRAPHY: Back to school, kiddos.

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