Flying Fish- Sustainable Seafood- Oregon

10/21/2026

Flying Fish is bursting at the seams... at least in our crowdfunding :)

Thank you for your support! We just surpassed our 1st goal and we are shooting for raising another $25,000 in the next two days. Please click this link (https://www.indiegogo.com/en/projects/flying-fish-pdx/flying-fish-patio-project) to help us out!!!

Please consider supporting us by purchasing a gift certificate for a discounted rate $200 gift card for $175 + you get a ticket ($50 value) to our big celebration at the end of the campaign- likely in January.

The City of Portland is requiring us to tear down our patio and replace it with a permanent structure, a project that will cost upwards of $150,000. To help make it happen, we launched a crowdfunding campaign, and thanks to our incredible community, we're already 80% of the way to our goal!

There are some great rewards, including oyster farm tours, sushi rolling classes, caviar kits, and more.

Watch our short video to see the project and projected costs, then help us cross the finish line:
indiegogo.com/en/projects/flying-fish-pdx/flying-fish-patio-project (https://www.indiegogo.com/en/projects/flying-fish-pdx/flying-fish-patio-project)

We couldn't do this without you. Thank you for 15 years of support through every challenge and transition. We truly have the best customers in the world.

With gratitude,
Lyf and the Flying Fish team of 25+ employees

Click here for an update from FLYING FISH COMPANY!

10/19/2026

Today is our Executive achef- Erik Englund’s last day at Flying Fish. He’s been with Flying Fish since 2019. He joined us at Providore and worked his way up to Executive Chef over the years. Erik has poured his heart and soul into Flying Fish and no doubt has left an incredibly positive impact on our hearts, our bellies, and the relationships with our customers and vendors. We are so grateful for Erik’s passion, expertise, and commitment to making Flying Fish what it is today. Erik and I have had so many incredible experiences from private dinners to catering weddings to creating memorable culinary experiences in the middle of national wilderness areas rafting down rivers. Each experience has been made richer by your contagious chuckle and positive attitude, I have learned so much from you Erik. Thank you Chef, I will always have a place for you in my heart. May your future be blessed with abundance, health, beauty and good people my friend. Safe journeys my friend. Love you so much brother.... safe journeys ahead on your next chapter my brother ❤️❤️❤️🙏🙏🙏Lyf

10/18/2026

Construction update : Chapter 1- deconstruction complete of the b**r garden ✅ 4 years to build=4 hours to deconstruct. Thanks for the help Eli, Ken and Todd- Todd Vogt . Crowdfunding update: we hit our $50k target and we are still going!!! 5 days left to contribute, lots of great rewards still available. Please help us build out new patio -$150,000 cost, $50,000 raised so far…. We ❤️ out loyal and awesome customers. Thank you 🙏🙏🙏

10/17/2026

Our delicious miso soup is back on the menu for the cooler moths! Made with local Jorinji Miso chickpea miso and black truffle. For a day like today clam chowder tastes pretty good too 🔥🔥🔥

10/13/2026

Remember this in Feb of 2020????? Seems like a decade ago…. We are really close to moving into our next chapter with our patio project. Crowdfunding is 95% funded!!! Thank you so much. Please share with your friends to get us all the way there. New rewards recently added!!! Also this Sunday October 18th at 10 am we are looking for some volunteers to help us take down the b**r garden patio tent. It’s our first phase of deconstruction to get ready for construction to start Nov 2nd on the new patio!!! (As long as the city of Portland approves our building plans 🤞🤞🤞Please come help us this Sunday!!! Thank you sooo much. Free lunch and b**r 🍺 or w**e 🍷 for strong muscles 💪❤️❤️❤️🙏🙏🙏

10/12/2026

Looks like dinner plans just got seared into place… fresh (never frozen), wild, dry-pack sea scallops available in the fish market today!

10/11/2026

It’s prime oyster season from now until may! We’ve always got at least 6 varieties available from the west coast and often an east coast oyster to throw in the mix for you transplants who want a taste of home ✌🏼❤️🙏🦪🦪🦪🦪🦪🦪🦪🦪 Happy hour every day from 2-5pm.

10/09/2026

It still seems like Poké weather to me!??? Wild Alaska sockeye salmon or Wild Oregon albacore tuna, 3 sauces to choose from and your choice of coconut jasmine rice or house made tortilla chips 💫👍❤️☀️🍣🎣

10/07/2026

Grilled Kampachi tacos are smiling at ya! They are spicy, so don’t order them if you are wimpy 🤣 Chili-lime marinade, roasted pineapple salsa, cabbage, crema & cotija . We’ll be back open tomorrow- Thursday (closed tues & wed’s)