PRETTY IN PINK: We're gonna switch it up a little and start this week's fish blast out in the middle of the deep blue Pacific. The Honolulu Fish Auction is a renowned, responsible fish market in Hawaii's capital city, an established outpost since 1952, and Flying Fish's Lyf Gildersleeve got to see it in vibrant action earlier this year. They supply our fresh catch from Hawaii, shipped airtight in cryovac on ice packs directly to PDX. We carry heavy hitters like Bigeye Ahi Tuna and Opah, both in stock this week, and sometimes we land prized catches like this poisson de pink: Opakapaka! Opakapaka, native Polynesian for Pink Snapper, is a smaller bottomfish whose population peaks this time of year around the Hawaiian Islands. Lucky us! Baking and poaching are good ways to prepare it, but if you want to make the bomb snapper soup, go for the good stuff with some fresh Hawaiian Pink Snapper. (The excellent drawing is by Les Hata for the State of Hawaii's Department of Aquatic Resources -- learn more about the fish HERE.) 

 

PINK VERY: Hot pink, light pink, deep pink, mauve. Little shrimp, Bay Shrimp, Pink Shrimp, SUAVE. And the suave is you when you pop into the fish shack for one of Oregon's finest delicacies, the Bay Shrimp, a.k.a. the Pink Shrimp. The sweet and tiny little buggers are all over this piece this week -- in the feature product below, in the recipe at right, and even in the deals section. Check out this week's sale special while you're at it, and satisfy your sweet tooth with this tasty little sea bug. 

 

FLYING FISH: TICKLED PINK! We are pleased as punch to confirm that Flying Fish has been awarded one of Bon App�tit's Fork to Farm grants!!! And we absolutely could not have done it without you, so thank you thank you THANK YOU to everyone who voted. Thanks to your generosity, we are able to get a commercial vacuum packaging machine (an upgrade from the little guy we have in the kitchen now) and a blast freezer, the combination of which will allow us to preserve our fresh catches deep into the winter without losing a lick of quality. Matter of fact, we're so excited that we're going to throw a party...

 

THE HAWTHORNE FISH SHACK IS 3! This month, Flying Fish's brick and mortar PDX outpost turns three, and what a time to reflect on how far we've come from a wee wooden shack to the operation we're growing out back -- smoked fish, wholesale fish, our own honey ... we're doing stuff, y'all, and it's all out of your support. So as a matter of saying thanks, we're throwing down with samples, demonstration, music, food, booze, and good times. Come out and meet us, our farmers, fishers, and vendors, and get down. It's Saturday, October 25th, all day at our home at 2310 SE Hawthorne.

 

SAMPLIN' SOME SALMON: Might as well make a beeline for the salmon samples come party time, because take this 100% guaranteed promise from us to you, there'll be salmon samples. In the meantime, beat the rush and pop in for the good stuff. Summer salmon runs done came and went, but the salmon don't stop when the sun goes down, no sirree. This time of year, it's the Willapa Bay's time to shine up Washington way. We've got the touted Willapa King Salmon in stock, along with troll caught Chinook and Coho Salmon from off the Oregon Coast in the Pacific. The Columbia River Chinook and Coho runs are mostly over, but check the freezer if that's what you're after.  

 And just think Barrett, this is one of those little halibuts.

 

HOORAY FOR HALIBUT: It's cooling off here (seriously, how great is October in Portland?), and that means it's already cold in Alaska. Lucky for us, that means Halibut season is hoppin', and we've got the big ol' fish that'll make you want to grill a big white steak and saut� up its Cheeks for an appetizer. We're not gonna be the ones to tell you not to! And while you're thinking about the best fish & chips you ever did have (made with Halibut), you can save that fillet for the grill and cook up some Alaska True Cod for said fish & chips. 

 

OREGON: WIN THE D'OH: Welp, there goes another shot at a perfect Ducks season. But y'know what? Life goes on, and Oregon absolutely destroys Arizona in fresh seafood. Arizona has no fresh seafood, HA HA. Whatevs, let them have their Grand Canyon. We've got: Black Cod, Red Rockfish, Dover Sole, Albacore, and did we mention Bay Shrimp? All local, all fresh, all better than anything you ever ate in Arizona. 

 

WASHINGTON, A HUSKY FRESH LIST: On the other side of the Border War, the Huskies have October 18th circled on their calendars for the next UW/UO clash. It's a good thing too, since that date doesn't conflict with our third anniversary party. To whet some appetites, we've got these Washington freshies: Kumamoto Oysters, Penn Cove Mussels, and Manila Clams. 

 

ASSORTED SMOKIES: Long story short, this week EVERYTHING is smoked. Smoked Salmon (all of the salmon, plus their bellies and collars), Smoked Steelhead, Smoked Black Cod, Smoked Kampachi, Smoked Opah, Smoked Albacore, Smoked Scallops, Smoked Bacon, Smoked Etc Etc Etc. Best to stop in, sample the salmon, then take home a sampler. Smoked. Everything. 

 

SPEAKING OF SCALLOPS: We've got them smoked, yes, but we've also got them fresh, yes. Fresh Scallops, drypacked, unbleached, and over-the-top awesome, straight to us from Massachusetts. 

 

EAT MEAT EAT MEAT IT'S A MIGHTY GOOD FOOD: With apologies to the good reverend. This week's fresh meat list goes from light to dark, Chicken to Pork to Lamb. How do you like that?

  

FRIENDLIEST FISH IN TOWN: That smiling face over there is just one of Flying Fish's favorite wholesale customers, New Seasons Market. You can find our fish at other local favorites like Green Zebra, Bamboo Sushi, The Woodsman, Departure, Urban Farmer, and many more. If you've got a store, market, or restaurant, and would like to be included in our wholesale email (like this one but with less insanity and more facts and figures), drop Lyf a line at oregonfreshfish@gmail.com to be added, no strings attached. 

 

In a great feature last year, Portland Monthly magazine declared that calling Pink Shrimp "Bay Shrimp" is a misnomer. Well harrumph! We'll call 'em Bay Shrimp if we want to, Randy Gragg! 

Call them what you will, these small, sweet shrimp are caught in the Pacific and, as anyone who's enjoyed them can attest, they are quite a snack. That might be the best way to enjoy them -- right out of the tub with a spritz of lemon and a cup of Flying Fish's house made cocktail sauce. They're cooked, clean, and ready to eat, with no chemicals or preservatives ever. But double up on your order (on sale this week) so that you can nibble some from one tub while you put the other to work in some Bay Shrimp Pasta (pictured here) or some Avocado Bay Shrimp Salad Sandwiches (recipe up above). 

Thank you for supporting our family owned business.  

 

Lyf, Natalie, Juniper, and Miles Gildersleeve, plus Bonsai the Beagle. 

 

The Flying Fish Company began in Sandpoint, Idaho in 1979. So that means that it started the year before I was born -- I've literally been around fish my entire life! Additionally, I studied aquaculture at Harbor Branch Oceanographic Institute in Florida. Before moving to Oregon in late 2009 I had the Flying Fish business in Park City, Utah. Flying Fish Company Portland is one of four Flying Fish Company locations. They are: Sandpoint, Idaho; Durango, Colorado; Park City, Utah; and Portland, Oregon.  

 

-Lyf

 

Opportunities available for additional locations. 

Please inquire for more information: 503-260-6552

 

 

 

 

Fresh Bay Shrimp

Oregon Bay Shrimp season is winding down, so it's best to take advantage of the waning days of shrimps. These little dudes will only be around another month or less, so get in while the gettin's good. This week, $6.49/lb, 50 cents off, which adds up when you buy bulk. 

California Avocado and Oregon Bay Shrimp

Salad Sandwich

The California Avocado Commission calls this recipe classy, and who are we to debate the merits of class with so distinguished a panel? We're just going to take their classy salad up a notch with some of Grand Central Bakery's potato rolls. Or, if you want to get totally nuts, go for the grande bolo roll, their generously sized ciabatta roll, and get creamy sweet with some avocado and bay shrimp. 

 

Oregon Grassfed - Coos Bay

Top Sirloin, Flat-iron, Brisket, Flank, Skirt, NY, Ribeye, Sirloin tip,  Roasts, Stew meat, Kabob meat, Liver, Heart, Marrow & Knuckle bones, Sausages, & Ground

 

LAMB 

100% Grass Fed & Grass Finished 

 

Reister Farms

Loin Chops, Frenched rack, Rib chops, Leg Steaks, Ground, Stew & Kabob Meat, Sausages

 

BUFFALO

100% Grass Fed & Grass Finished 

 

Rain Shadow El Rancho - Scio, Oregon

Powell Butte Bison Ranch - Central Oregon

Steaks, Roasts, Ground, Stew

 

PORK

Pasture Raised - Non GMO

 

Rain Shadow El Rancho

Shoulder, Belly, Tenderloin, Chops, Ground, and Stew meat

 

ELK

100% Grass Fed & Grass Finished 

 

Rosse Posse - Molalla, OR 

Nicky USA - Product of Oregon, Canada, or New Zealand

Ground, Stew meat, Sausages (Fresh Elk coming in late August, September, and October)

VENISON

100% Grass Fed & Grass Finished 

 

Nicky USA- Product of Oregon, Canada, or New Zealand

Ground, stew meat, Sausages, roasts (special order)

 

GOAT

100% Grass Fed & Grass Finished

 

White Diamond Ranch- Eastern Oregon

Chops, Shank, Kabob meat, leg, bones, organs, and stew meat

 

LOCAL SAUSAGES

Locally Raised Pork, Lamb, Elk, Buffalo, Wild Boar, Chicken, Venison, Water Buffalo, and 

Grass Fed Beef

 

Additional varieties and cuts available with 1 week notice please.

 

WINE IN A CAN: Keep Portland Weird, right? Drink your wine accordingly -- like, say, out of a can. At 375 ml, that's a half a bottle -- in a can!

We've got Underwood's pinot noir in a can, and plenty of selections from Appoloni, Flying Fish(!) Winery in Washington, and Anam Cara, Evolution, Cooper Hill, and Zenith. 

 

And don't forget to stock up on sak� for your next sushi party. Craft sak� heads Sak�One keep us fresh and local, even in the rice liquor department.

 

DOMINATING THE BEER COOLER: You've got your Flying Fish koozies, now fill 'em with the best. A whole stack of cold beers in bottles and cans await: Pelican Cream Ale (Pacific City), Burnside Lager (Portland), and as usual, Ninkasi Total Domination IPA (Eugene).

  

Sustainability is the capacity to endure. For humans, sustainability is the long-term maintenance of responsibility, which has environmental, economic, and social dimensions, and encompasses the concept of stewardship, the responsible management of resource use. Wikipedia.

 

The National Oceanic and Atmospheric Administration (NOAA) maintains a great government regulation site called FishWatch. Visit it HERE.

 

Click HERE for the Seafood Low Mercury list.  

 

Want to know more about Sustainable Seafood? Click HERE for more information from the Monterey Bay Seafood Watch program. 

 

Also click HERE for more information about Marine Stewardship Council (MSC Certified Sustainable seafood).

 

Questions to ask about your fish.

 

What is the species?

  

Where was it caught?

  

What are the methods used to catch the seafood?

  

Are there additives or preservatives?

  

Help protect our ocean and all of its inhabitants.

 

Around the world, many traditional fisheries are threatened with collapse, due to unsustainable fishing practices and habitat destruction.

Some fisheries, however, remain healthy and productive due to successful management, responsible harvesting and advances in contained fish farming.

You can help support sustainable fisheries with the choices you make at the restaurant or the seafood counter.