SALEM, Ore. — The Oregon Department of Agriculture and the Oregon Department of Fish and Wildlife announce recreational crabbing is open for a portion of the southern Oregon coast. Recreational crabbing is now open from Cape Blanco to the California border. Recreational crabbing is also open from the Washington border south to Takhenitch Creek (north of Winchester Bay). This includes the ocean, bays and estuaries, and on beaches, docks, piers and jetties.
Recreational crabbing remains closed from Takhenich Creek (north of Winchester Bay) at 44°47′, to Cape Blanco, due to elevated levels of domoic acid toxin. This includes Dungeness crab and red rock crab harvested from the ocean, in bays and estuaries, and on beachs, docks, piers and jetties.
It is always recommended that crab be eviscerated and the guts removed prior to cooking, which includes the removal and discard of the viscera, internal ograns and gills. Toxins cannot be removed by cooking, freezing or any other treatment. ODA will continue to test for biotoxins in the coming weeks.
Because of Oregon’s precautionary management of biotoxins, the crab and shellfish products currently being sold in retail markets and restaurants are safe for consumers.
For more information call Oregon Department of Agriculture’s (ODA) shellfish biotoxin safety hotline at (800) 448-2474, the Food Safety Division at (503) 986-4720, or visit the ODA recreational shellfish biotoxin closures webpage.