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HOLIDAY WEEKEND FRESHNESS


Photo by Natalie, style by Matthew
Let's just go ahead and lead right off with the lil dudes at right: fresh Oregon Bay Shrimp is back! Shrimp meat, cooked, peeled, and ready to eat, baby. Grab a tub to go and see if you can make it home without opening it up. Grab a Gildersleeve family recipe cocktail sauce and that answer gonna be no. And if you do make it home, may we recommend this recipe from Portland Monthly from a few years ago: Dragon Well Green Tea Shrimp. Yer welcome. 

Oregon Bay Shrimp, or Pink Shrimp if you like, lead the charge on this crustacean sensation, the shellfishes for your shell dishes... 

FRESH SHELLFISHES 
  • Bay Shrimp - wild, Oregon
  • Manila Clams - sustainable farm-raised, Washington
  • Savory Clams - sustainable farm-raised, Washington
  • Butter Clams - wild, Washington
  • Atlantic Scallops - wild, Massachusetts
  • Dungeness Crab Meat - wild, OR/WA, cooked and picked, ready to eat
Take note of those Wild Butter Clams. They're kinda sorta a NEW PRODUCT ALERT. I think we've had them before but it has been a certifiable New York Minute since we have, so there ya go. Butter Clams are bigger than the usual Manilas and Savories, really good for soups. Have some.

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Speaking of New York Minutes, our Shuck Portland principles and programming are taking us to the Big Apple. We're lending our support to the   Billion Oyster Party, a like-minded oyster restoration project in historic New York Harbor. You know, the one with the Statue of Liberty and, like, a tenth of the nation's population. Keep an eye out for more Shuck stuff. Shuck's not just a festival, it's a way of life. 

Like, such as: a beach cleanup and tour we've got scheduled for Saturday, June 8th. Mark your calendars and join us for a beach cleanup and tours of an oyster farm and Jacobsen Sea Salt's facility. These are always fun and productive to boot - we hope you can join us.  More details and signup soon.

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Now then, back to the freshness! Final reminder: It's Passover, Easter, Earth Day, 4/20. All of the best holidays to bring us all together. Kumbaya. 

THE MEAT MONGERS HAVE YOUR MEATS

Boneless Ribeye: it's The Truth

Holiday Meats. Let's talk about em. What you see above is Boneless Ribeye from Painted Hills Natural Beef down in the beautiful Painted Hills. You've been, yes? Highly recommended: camping on the BLM land just past the hills themselves, make yourself a campfire, slap a slab of beef on the sizzle,  gaze at yonder stars, have a bottle of wine, listen to the yotes howl. That's livin'. But until then, bring the sizzle home - the forecast is a spring beaut that calls at very least for fire on the back patio. Do it up with Ribeye, bone-in or bone-out. Cowboy or boneless, it's your world. 

FRESH HOLIDAY MEATS

FRESH BEEF - Painted Hills Natural Beef - John Day, OR
  • Bone-in cowboy cut ribeye
  • Boneless ribeye
FRESH BEEF - Laney Family Farms - Canby, OR
  • Short ribs
  • Ground beef
  • Tri-tip
FRESH BEEF - Carman Ranch Grass-Fed - Wallowa Valley, OR
  • Flank steak (pictured)
  • Top sirloin
  • Coulotte
  • Bavette
  • Tenderloin
FRESH PORK - Carman Ranch Pasture-Raised Heritage Breed - Wallowa Valley, OR
  • Shanks
  • Roasts
  • Loin chops
  • Pork Belly
FRESH CHICKEN - Mary's Free Range Chicken - Pitman, CA
  • Whole bird
  • Parts (breasts, thighs, legs, wings, etc)
Also: Marion Acres' fantastic pasture-raised Chickens will arrive starting on or about May 13th. 

FISH OF THE MOON

As in MOONFISH, as in OPAH, as in just look at that hunka fish over there. That's a mint & basil chutney for dippin' that gorgeous fish, photo and recipe from Clean & Delicious, a fine place to feed your clean & delicious lifestyle. 

It's Opah, and we don't have it all the time, so there's no sense in snoozing when we do. Grab a couple fillets of that Moonfish and get cookin'. It leads our Gang of Hawaiians, which lead our Gang of Freshies altogether. Here they go!

GANG OF FRESHIES
  • Opah (Moonfish)* - wild, Hawaii
  • Tombo (Albacore Tuna)* - wild, Hawaii
  • Bigeye Ahi Tuna* - wild, Hawaii
*As always, the asterisk on the fresh list denotes Sushi Grade. 

Ol' @smoke_chef's cheeks & chanterelles
OTHER FISH FRESHNESS


  • Pacific Halibut - wild, Alaska - meaty fillets, tender cheeks
  • Rockfish - wild, Oregon
  • King/Chinook Salmon - sustainable farm-raised, Ora King Salmon, New Zealand
  • King/Chinook Salmon - sustainable farm-raised, Creative Salmon, Canada
  • Steelhead - sustainable farm-raised, Okanogan Highland, Washington
FRESH WHOLE FISHES
  • Rainbow Trout - sustainable farm-raised, vegetarian-fed, McFarland Springs, California
  • Branzino - sustainable farm-raised, Greece
  • Striped Bass - sustainable farm-raised, Mexico

THE FLYING FISH OYSTER BAR JAM

Once again, the Nat-Matt photo connection 

That dish above is but one that you might find on any given day at Ye Flying Fish Oyster Bar, a a cozy eight-seater with room for you, your guests, and a wild appetite - which we'll feed with rotating dishes like that mussel-bound goodness above with Little T bread and a fancy fresh squeeze of local butter. Smoked fish platters are always on the menu, and the ceviches and pokés change with the seasons and seasonings. Mm hmm 

And if you're the type to come to an Oyster Bar looking for Oysters? Have at it, champ. 

YE FRESH OYSTERS AT YE FLYING FISH OYSTER BAR
  • Kokus
  • Kumamoto
  • Shigoku
  • Fat Bastard
  • Virginica
  • Chelsea Gem
  • Hama Hama
  • Blue Pool
  • Olympia
  • Skokomish Sweet
  • Squalli Absch (bless you)
And more. Peace out. 

@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, Kyle, Charles and Brad

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INSTAGRAM JAM O' THE WEEK: 

Yo check it - Chef Andre is on the Instagram! Double double your re-fresh list and follow our homie @chefandrepdx. That pic right there is geoduck crudo with mango/yuzu vinaigrette. 

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. 

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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: Them Redwood gals. Mama Natalie, just as good in front of the camera as she is behind it! 
FLYING FISH COMPANY * THE MEAT MONGERS * FLYING FISH OYSTER BAR
2340 NE Sandy Blvd * Portland, Oregon 97232 * 971-806-6747