Crabbing enthusiasts and seafood aficionados along Oregon's southern coast can rejoice, as the state's Departments of Agriculture and of Fish and Wildlife have given the green light for sport bay crabbing. The announcement came after tests showed that domoic acid levels in Dungeness crab and red rock crab had dipped below the threshold of concern in not one, but two consecutive assessments. The biotoxin had previously put a damper on harvesting activities from the California border to Cape Blanco but no longer poses a significant risk to public health in the viscera of these crustaceans.
Oregon's coastline is now open for sport bay crabbing, from the Washington border to California. However, the Oregon Department of Agriculture (ODA) and the Oregon Department of Fish and Wildlife warn crabbers to remove and dispose of the guts before cooking, as toxins can't be eliminated through cooking or freezing. The ODA will monitor biotoxin levels to ensure crabbers can safely enjoy their catch.
Concerns over the presence of domoic acid — a naturally occurring toxin that can be harmful to both humans and wildlife when ingested — have led to rigorous monitoring by state agencies. The result is a proactive approach designed to safeguard consumers.
For more information or the latest updates on biotoxin alerts, the public is directed to reach out to the ODA’s shellfish biotoxin safety hotline at (800) 448-2474 or to speak with the Food Safety Shellfish Desk at (503) 986-4726. Furthermore, detailed information including closures and safety guidelines can be found on the Oregon Department of Agriculture webpage.
