“Lyf and the team at flying fish can put together a feast fit for a king, or queen for that matter,,, ;-).” “Price-parity with Whole Foods, New Seasons, etc - with superior quality, knowledgeable team, and a more diverse selection of seafood.” “Their Buffalo Ribeyes from Powell Butte Ranch were great, gamey and exactly would I might expect from %100 grass fed buffalo.” "I have been coming to Herbal Health Center for 21 years, maybe more! They have a large selection of Nature's Sunshine herbs and supplements, as well as other brands. They are so much more than a natural…" "Will start by saying, we were in wine country for four days, visited over 20 different wineries and this was the only place we went to twice. It's an unbelievable setting, a little different than most of the…" Yelp users haven’t asked any questions yet about Flying Fish Company. "I love this place and do most of my grocery shopping here - I'm there at least three times per week.

Helpful tip is that most of the food in the deli is organic (it's not labeled, thus I avoided it for…" "My wife and I were introduced to this place about 5 months ago. Every time we visit we are more impressed with the staff's hospitality and welcoming atmosphere they create. genki sushi menu sgNot only is this place gorgeous…"sushi miami beach zagatThe requested URL /products/product-detail.php?id=25 was not found on this server.sushi tei bandung foursquarePortland Fish MarketDue to the snow/ice we'll be closed on Sunday. yo sushi voucher manchesterPortland Fish Market updated their cover photo.sushi rice cooker ratio

Portland Fish MarketWe've got lobster, crab, oysters, caviar and champagne for your New Year's feast. And don't forget we're open 10-4 on New Years Eve & closed on the 1st. Happy New Year!!!Portland Fish Market shared Otto's Sausage Kitchen's post.you me sushi edgwareUpdate: Grill has been found! sushi washington dc macarthur blvdOur friends at Otto's had their outdoor grill stolen, please keep your eyes out for it.Otto's Sausage KitchenOur outdoor grill was stolen this morning! Please keep your eyes out for it.Portland Fish MarketLast call! We're here until 4!Portland Fish MarketGet yourself a 2 POUNDER for Christmas from Portland Fish Market! We're open until 4pm on Christmas Eve.Portland Fish MarketGet your Holiday shellfish on! First of the season Oregon Dungeness crab $9.99lb. Steamer Clams $5.99/lb. Mussels $6.99/lb. Netarts oysters $10/dozen.

Get here while supplies last! And, yes we are still taking preorders for the 24th!Portland Fish MarketHoliday Hours: December 24: 10am - 4pm/Fish & Chips: 11:30am - 4pm December 25th & 26th: Closed December 31st: 10am - 4pm/Fish & Chips: 11:30am - 4pm January 1st: ClosedPortland Fish MarketWhole cooked Oregon Dungeness Crab is here! We also have Netarts Bay oysters, live lobster and so much more for your holiday celebration. Get your orders in now! 503-477-6988Portland Fish Market🐟Whole Fish Sale!🐟 Black Cod - $7.99/lb Steelhead - $9.99/lb We'll be sampling great holiday wines Noon-3pm.Portland Fish MarketThe fish market and fish & chips window are open today! Wartland Fish MarketIt's crunch time! Sat your holiday special orders in. 503-477-6988Portland Fish MarketGet some hot fish & chips on this lovely snow day! We're open all day and have indoor seating too!Is it snowing in Portland, Oregon?Portland Fish MarketNow you can enjoy your fish & chips inside. Indoor seating just arrived! 🐟🍟

Portland Fish MarketWe've got your Thanksgiving feast covered. Crab cakes and shrimp for appetizers, shucked oysters for that special stuffing, and salmon for that family member who doesn't eat turkey. Get your pre-orders in by 6pm on Tuesday for Wednesday pick-up. 503-477-6988 4404 SE Woodstock Blvd. We'lPortland Fish MarketStop by the market to sample wine and Red Duck sauces! They'll be here until 2!Portland Fish MarketFresh load of rockfish just arrived!Posted by sharePortland Fish MarketWeekend Fish & Chips Special! 3-piece Rockfish & Chips $12.50 (Saturday & Sunday only while supplies last) Weekend Market Specials! Whole Black Cod from Ilwaco, WA $5.99/lb Whole Seabass SM-XL from Ilwaco, WA $4.99/lb... Fresh Crab from Netarts Bay $10.99/lb Live or Cooked. #alwayswild #neverfarmed Portland Fish MarketWeekday lunch special!GUIDES: Tobias Hogan & Ethan Powell The fanatics behind the Parish and Eat: An Oyster Bar shell out inside tips for finding Oregon’s best bi-valves. These hail from Chelsea Shellfish Farms in Washington, and grow rapidly into petite but creamy morsels at the bottom of Puget Sound.

Hogan and Powell rave about a flavor that’s super-sweet and a touch briny. Scout for them on menus at Bar Avignon, Paley’s Place, and, of course, Eat and the Parish. What Hogan and Powell love: “smooth-lipped, deep-cupped oysters with sweet melon notes, a cool oceanic finish, and a healthy crunch,” courtesy of the adductor muscle. These little beauties are farmed at the Hama Hama Shellfish Farm in Hood Canal, but you can devour them at Andina and Trébol. Affectionately referred to as “Kumos,” these morsels from Hayes Oyster Company in Tillamook Bay boast what Hogan and Powell describe as “a mildly fruity finish and a rich buttercream texture.” Manageable in size and subtle in flavor, kumos are the model choice for half-shell first-timers. With four simple steps, you’ll be cracking the bivalve code in no time. Place the oyster bottom-side down on a folded towel and insert an oyster knife through the hinge (the narrow end of the oyster). Use light but firm pressure while twisting the oyster knife from side to side until it catches, separating the shell halves with an audible “pop."

Slide the knife along the inside top of the shell until you slice through the adductor muscle (the little band that clamps the two sides of the shell together). After discarding the top shell, sever the bottom part of the muscle using the same method. Check for any shell or grit, and serve immediately. When Lyf Gildersleeve first opened Flying Fish in Portland in 2010, hawking slabs of fresh chinook salmon from the back of his truck on SE Division Street, he was carrying on a family tradition. Indeed, Gildersleeve hails from a clan of “fish missionaries”: sustainable seafood advocates who set up shop and bring the local catch to market. With new digs next to Kruger’s Farm Market on SE Hawthorne Boulevard, Flying Fish has become one of Portland’s most reliable spots for super-fresh seafood, with loyal patrons and top local chefs clamoring for a taste. Gildersleeve has spent the past two years combing coastal fisheries and hobnobbing at seafood-industry hot spots to cultivate a deep network of local suppliers.

His web of troll-caught albacore specialists from the coast, salmon co-ops out of Alaska, and trout-slingers from the Columbia River make for a pescatarian’s paradise. Fragile bites like Alaskan halibut cheek, sushi-grade Hawaiian yellowtail, and East Coast scallops undergo a dry-pack just moments after they are caught. Also lining the freezer: an impressive stockpile of land animals, from locally raised beef and pork to game meats such as elk and venison. In the name of a fresh catch, Gildersleeve regularly takes a truckload of his wares up to St. Johns and Sauvie Island to spread the seafood gospel far and wide. Sacred Sea founder Rick Goche has served on just about every fish-related commission in the state—it’s no wonder his canned tuna’s so damn good. Sacred Sea’s tiny fishery on the Oregon coast uses old-school trolling methods to catch low-mercury North Pacific albacore; then the tuna is cooked in its own juices for an especially succulent bite. You might dismiss this Astoria-based seafood company as another StarKist, but their boquerones (marinated Spanish anchovies) are some of the best around.

Caught off the Oregon coast and spiced with garlic, chile, or curry, these velvet-smooth fillets are a classy addition to Caesar salads, or atop crostini with skordalia (garlic and white bean purée) or roasted red peppers. Hot-smoked, cold-smoked, maple-brined, and whiskey-soaked—the Dublin natives behind the Hillsdale-based Smokery (a farmers market favorite) do it all. The best of the bunch is an “Old Irish” variety, imbued with brown sugar, molasses, onion, garlic, and dill for a savory ode to the Jacobs family’s Irish roots. Simon Sampson, known at the PSU Portland Farmers Market as the “salmon man,” hauls chinook, coho, steelhead, and walleyes out of the Columbia River with ancient Native American fishing techniques. Get to the market early and be prepared to fight Portland’s Eastern European gourmands for Sampson’s bright orange pearls of salmon roe. Look: Fresh fish should have a bright, glistening, oily luster with uniform color throughout—no shaded spots or brown edges.