Cascade Organic

We're heading back to the Bounty Hunter Saloon on June 5th — and this time we're bringing something different to the table.

More details coming soon. Watch this space.

Hunter Saloon

A couple weeks back we had the privilege of being part of the Chaos Dinner at The 19th Floor in Portland.

Cameron Dunlap of Morchella put together an unforgettable evening — 25 courses, five chefs, and a room full of people who take food seriously. He invited us in to shuck our Korondas — a Pacific oyster tumbled in the style of a Shigoku, grown in Totten Inlet, the Koronda. Ryan spent the night at the ice talking guests through what makes them worth paying attention to.

Portland skyline at golden hour. Blue lit oysters on ice. Good people doing great work.
Grateful to Cameron for including us and proud to have been part of it.

Yesterday we announced the first Chinook salmon of the year.

16 orders came in before noon.

Here's why people didn't wait:

These fish are troll-caught off the Oregon Coast — meaning they're pulled from the ocean before they ever hit fresh water.
The moment a salmon enters fresh water, it starts to break down. The fat, the flesh, the flavor — all of it begins to deteriorate.
Troll-caught means none of that has happened yet.

Fresh. Never frozen. At peak flavor. Straight off the Oregon Coast.
Two 6 oz portions. $24 per package. Pickup or delivery Thursday 5/7.
Order closes tomorrow at 9am.

After that, it's gone.

👉 Reply to this post and we'll send you the link directly.

Last Friday we set up at the Bounty Hunter Saloon for an evening of live shucking — and it did not disappoint.

Jeff and Ryan worked the bar all night, shucking Totten Inlet oysters fresh from our farm. The crowd had plenty to say about the Oysters Rockefeller.

We'll be doing more of these. Follow along for dates.

Hunter Saloon and Restaurant

Spring Chinook has arrived — and if you know, you know.

Here's something most people don't know — salmon begin to deteriorate the moment they enter fresh water. Their bodies shift all energy toward spawning, which means the fish coming off the Oregon Coast right now is at the absolute peak of its life. That window is short.

Our Spring Chinook is troll caught out of Newport, Coos Bay, and Astoria along the Oregon Coast. Troll caught means one line, one hook, one fish at a time. It's the most selective and low impact method in the fishery — and it produces the highest quality fish in the boat.

This is Oregon's spring bounty at its best. Buying it means supporting small boat fishermen working these waters right now, doing it the right way.

Available now. DM us or ask about availability.

Spring Kings and a field of Wild Onions.

2 days away.

Join us Friday at 4pm at Bounty Hunter for fresh oysters, shucking demos, and a good time.

Whether you’re an oyster regular or just curious to learn, come by and shuck with us.

Preorders still available for pickup at the event.

📍 Bounty Hunter Saloon & Restaurant
🕓 Friday | 4 PM

We're shucking at this Saturday.

25 courses. 5 chefs. One night at The 19th Floor in Portland — April 25th.

Our oysters are on the plate and in the hands of and some of the most creative chefs in the city. This is exactly the kind of table we show up for.
Tickets are $175. https://www.morchella-pdx.com/chaos-dinner.

Pre-orders are now open — April 24 oyster pop-up.

We’re bringing fresh oysters + live shucking to Hunter.

Starts at 4pm — come hang, learn to shuck, or just eat a few.

Skip the line and secure yours ahead of time—eat them on-site or take them home.

Limited availability.

Pre-order now: https://cascadeorganic.com/oysterpreorder

Tigard, OR