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.
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