Portland | Flying Fish Company (pictured). Once just a roaming truck, now a seafood shack adjoining a produce market as well, Flying Fish has existed in
some form since 1979. Today, Lyf (pronounced “leaf”) Gildersleeve runs his own branch of his father’s Idaho company with a
commitment to good sources. Fish like Oregon albacore tuna and halibut cheeks are fresh right off the boat, never frozen.
Our pick: Live Oregon razor clams, along with Gildersleeve’s tips on how to prepare them. 2310 S.E. Hawthorne Blvd.; flyingfishcompany.com
Seattle | Taylor Shellfish at Melrose Market. No one knows oysters like Taylor, Washington’s premier producer. At the Seattle storefront, which doubles as an oyster bar, shopping is often more show-and-taste than pick-and-pay. They also carry live mussels, scallops, clams, and crabs. Our pick: A few dozen small, jewel-like Kumamotos. That gorgeous frilly edge makes them the perfect appetizer. 1521 Melrose Ave.; taylormelrose.com