Flying Fish Company LLC

"Lyf Gildersleeve’s sustainable fish market and restaurant Flying Fish Co. has built a charming patio where diners can enjoy the seafood and wine of the market in relative comfort. Short, bright-toned hardwood walls, blue umbrellas, and bamboo offer protection from the rain, while fireplace heaters keep things warm." - Thom Hilton

"Flying Fish’s fresh market has been a standby among home cooks for years, thanks to its impeccably sourced fish. It’s since graduated from a word-of-mouth-powered seafood shack to a destination storefront complete with a lovely seafood luncheonette serving standards like grilled shrimp tacos and fish-and-chips alongside smoked salmon platters and wild tuna poke. Grab a seat at one of the outdoor picnic tables and start with a round of shucked-to-order oysters — the market offers some of the city’s freshest and most expansively sourced." - Dianne de Guzman

"Burnside’s Flying Fish Company makes a compelling argument for sustainable seafood in the form of Korean jjamppong abundant with shellfish and wild Sockeye poke. Yes, the market sells Pacific Northwestern essentials like house-smoked salmon, rockfish and chips, and bracingly briny and sweet Washington oysters on the half shell; however, the restaurant also illustrates the versatility of the fish owner Lyf Gildersleeve sources. Chef Erik Englund dollops delicate mounds of Dungeness on shiso leaves, the faintest hints of brine and acidity highlighting the quality of the crab, while seasonal market catch fish — recently, white fish — shows off its heartiness in a luxurious saffron-miso butter, served with coconut jasmine rice and citrus kale slaw. Gildersleeve has developed personal relationships with many fishers throughout the region, so passionate about sustainable fishing and the health of our oceans that he has a full attached nonprofit dedicated to policymaking, advocacy, and education." - Eater Staff

"Burnside’s Flying Fish Company makes a compelling argument for sustainable seafood in the form of Korean jjamppong abundant with shellfish and wild Sockeye poke. Yes, the market sells Pacific Northwestern essentials like house-smoked salmon, rockfish and chips, and bracingly briny and sweet Washington oysters on the half shell; however, the restaurant also illustrates the versatility of the fish owner Lyf Gildersleeve sources. Chef Erik Englund dollops delicate mounds of Dungeness on shiso leaves, the faintest hints of brine and acidity highlighting the quality of the crab, while seasonal market catch fish — recently, white fish — shows off its heartiness in a luxurious saffron-miso butter, served with coconut jasmine rice and citrus kale slaw. Gildersleeve has developed personal relationships with many fishers throughout the region, so passionate about sustainable fishing and the health of our oceans that he has a full attached nonprofit dedicated to policymaking, advocacy, and education." - Eater Staff

"This Burnside fish market specifically looks out for sustainable seafood sources, including several fishers who catch petrale sole, black cod, and rockfish off the Oregon coast. Its kitchen delicately fries wild Pacific Northwestern rockfish for fish and chips, serving it with house-made tartar sauce, citrus-cilantro slaw, and jojos. The light, flaky crust gets its texture from a combination of rice, potato, and tempura flour, which doesn’t overpower the fish. The shop serves its fish-and-chips for takeout or outdoor dining, with kid-friendly sizes and a gluten-free version." - Brooke Jackson-Glidden