SALEM, Ore. — The Oregon Department of Agriculture and the Oregon Department of Fish and Wildlife announce the opening of recreational crab harvesting on the south Oregon coast as recent marine biotoxin domoic acid levels have fallen below the limit. Recreational crabbing is now open along the entire Oregon coast from the Washington border to the California border. This includes Dungeness crab and red rock crab harvested from the ocean, in bays and estuaries, and on beaches, docks, piers and jetties.

It is always recommended that you remove the guts of the crab prior to cooking, which includes the removal and discard of the viscera, internal organs 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.

— ODA