The Oregon Department of Agriculture and the Oregon Department of Fish & Wildlife announced early Friday that recreational crab harvesting has now been re-opened along the southern Oregon Coast and is now open from the Columbia River to the California border.
Oregon Department of Agriculture and Oregon Department of Fish & Wildlife continued to monitor domoic acid in crab after closing this area in early May, and after the two rounds of required tests below the action level, authorities have now reopened the area for unrestricted crabbing.
Recreational razor clamming remains CLOSED from Cape Blanco to the California border due to elevated levels of domoic acid toxin.
It is always recommended you eviscerate the crab and discard the “butter” (viscera or guts) prior to cooking. When whole crab are cooked in liquid, domoic acid may leach into the cooking liquid. It is recommended you discard the cooking liquid, and do not use it in other dishes, such as sauces, broths, soups, stews, stocks, roux, dressings, etc. The consumption of crab viscera is not recommended.
Please Like, Share and Follow the …
