Last week, the Oregon Department of Agriculture and the Oregon Department of Fish and Wildlife announce the closure of all recreational crabbing on the southern Oregon coast from Takenitch Creek, from just north of Winchester Bay (N 44° 47’), to the California border due to elevated levels of domoic acid toxin.  The closure includes Dungeness crab and red rock crab harvested from the ocean, in bays and estuaries, and on beaches, docks, piers and jetties.


Recreational crab harvesting remains open Takenitch Creek (north of Winchester Bay) north to the Washington border.  This includes the ocean, bays and estuaries, and on beaches, docks, piers and jetties.


ODA says 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 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, visit the ODA’s Website. 


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